Cleaning
Using the Oven
Caution: Any cleaning agent used incorrectly may damage the appliance.
Always let the appliance cool before cleaning.
Some cooking operations generate a considerable amount of grease. This, combined with spillage, can become a hazard if allowed to accumulate on the appliance through lack of cleaning. In extreme cases this may amount to misuse of the appliance and could invalidate your guarantee.
It is recommended that the appliance is cleaned after open roasting.
Do not use caustic, corrosive or abrasive cleaning products, products containing bleach, coarse wire wool or any hard implements, as they will damage the surfaces.
All parts of the appliance can be safely cleaned with a cloth wrung out in hot soapy water.
Vitreous enamel parts
GRILL PAN, GRILL COMPARTMENT, OVEN
COMPARTMENT
Use a mild cream cleaner - eg; “Cif”.
Stubborn marks may be removed with a moistened “Brillo” pad.
The grill pan may be cleaned in a dishwasher, or with a nylon brush in hot soapy water.
Chrome plated parts
OVEN SHELVES & OVEN SHELF RUNNERS,
GRILL PAN TRIVET
Do not use abrasives or polishes. Use a moist soap pad - eg; “Brillo”.
Shelf runners can be removed for cleaning. Grasp the runners, and slide out of the hanging holes as shown.
Note: These items may also be cleaned in a dishwasher.
Roasting guide
The times given in the roasting guide are only approximate, because the size and age of the bird will influence cooking times as will the shape of a joint and the proportion of the bone.
Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to thaw overnight.
Frozen poultry should be thoroughly thawed before cooking. The time required depends on the size of the bird - eg; a large turkey may take up to 48 hours to thaw.
Use of a trivet with a roasting tin will reduce fat splashing and will help to keep the oven interior clean. Alternatively, to help reduce fat splashing, potatoes or other vegetables can be roasted around the meat / poultry.
Notes:
●When cooking stuffed meat or poultry calculate the cooking time from the total weight of the meat plus the stuffing.
●For joints cooked in foil or covered roasters, and for lidded casseroles, add 5 minutes per 450 g (1lb) to the calculated cooking time.
●Smaller joints weighing less than 1.25kg (21⁄2lb) may require 5 minutes per 450g (1lb) extra cooking time.
●Position the oven shelf so that the meat or poultry will be in the centre of the oven.
●It is recommended that the appliance is cleaned after open roasting.
Painted, plastic and metal finish parts (if fitted)
DOOR HANDLES, METAL FASCIA PANEL,
CONTROL KNOBS
Only use a clean cloth wrung out in hot soapy water.
Cook in oven at gas mark 5 | Approximate cooking time | |
|
| (preheated oven) |
|
|
|
Beef | Rare | 20 minutes per 450g (1lb), plus 20 minutes |
| Medium | 25 minutes per 450g (1lb), plus 20 minutes |
| Well done | 30 minutes per 450g (1lb), plus 30 minutes |
|
|
|
Lamb | Medium | 25 minutes per 450g (1lb), plus 35 minutes |
| Well done | 30 minutes per 450g (1lb), plus 30 minutes |
|
|
|
Pork |
| 35 minutes per 450g (1lb), plus 35 minutes |
|
|
|
Poultry |
| 20 minutes per 450g (1lb), plus 20 minutes |
|
|
|
20 | 13 |
