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.
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.
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.
20
Cleaning
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 (2
1
⁄
2
lb) 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.
13
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
Using the Oven
