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OVEN GUIDE
The following is intended as a guide. Cooking variation is natural and to be expected. You should experiment
with times, temperatures and recipes to obtain the best results to your own taste. Get to know your oven before
making a service call. Where the gas models vary from the electric models, details for gas cooking is shown in
brackets. For best results when baking, preheat your oven for 30 minutes.
CONVENTIONAL OVEN
FOOD
TEMPERATURE
0
C
Plain or fruit scones
220
2 (3)
Rolled biscuits
170 (180)
Spooned biscuits
190
Shortbread biscuits
160
Hard individual
110
meringues
Soft individual
180
meringues
Pavlova – 6 eggs
110 (120)
Patty cakes
190
Sponge – 4 eggs
180
Plain butter cake
180
Rich fruit cake
140 (150)
Shortcrust cornish
200 (200/180)
pasty
#
200/180 (220/180) 1 (3)
Cream puffs
210
Yeast bread
210
Pizza
220
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
MEAT/POULTRY/FISH
RECOMMENDED TEMPERATURE
– Rare
200
– Medium
200
Beef
– Well done
200
– Medium
200
Lamb
– Well done
200
Veal
180
Pork
200
Chicken
180 - 200
Duck
180 - 200
Turkey
180
Fish
180
22
OVEN GUIDE
FAN FORCED OVEN
OVEN SHELF
TEMPERATURE
OVEN SHELF
POSITION*
0
C
POSITION*
210
Any
2
150 (170)
Any
2
180
Any
1 or 2
150
Any
2
100
Any
2
165
Any
1
100
Any
2
180
Any
2
170
Any
2
170
Any
2
130
Any
2
180 (180/160)
Any
190/170 (200/180)
Any
2
200
Any
1
200
Any
2
220
Any
0
C
MINUTES PER KILOGRAM
35 - 40
45 - 50
55 - 60
40
60
60
60
45
50
–
60
70
–
40
45 (less than 10kg)
–
35
40 (more than 10kg)
–
20
CLEANING AND CARING FOR THE ELEVATED COOKER
Ovens and hotplates are made from steel and enamel.
Do not use abrasives and harsh scourers as they may
scratch the surface.
Enamel
TIME IN
•
Keep enamel clean by wiping it with a soft cloth
MINUTES
dipped in warm soapy water.
•
Rub difficult stains with a nylon scourer or cream
10 –15
powder cleanser.
10 –15
•
DO NOT use abrasive cleaners, powder cleaners, steel
wool or wax polishes.
12 –15
•
If you use an oven cleaner, follow the instructions on
30 – 35
the product carefully.
90
Oven Shelves
15 – 20
•
Chrome shelves: use detergent and hot water. If very
dirty use a non-abrasive nylon scourer.
75
Oven – Grill Dish and Insert
15 – 20
•
After every use and while still warm, wash pan and
20 – 30
grill with warm soapy water and a suitable oven
25 – 40
cleaner. Rinse and dry before replacing in position.
180
Oven
40 – 45 (10/35)
•
Use detergent, warm water (and household
cloudy ammonia if necessary) and a soft cloth.
20 – 30 (10/25)
Dry thoroughly.
25 – 30
•
Remove shelves when the cleaning oven.
25 – 30
•
If there is a build-up of grease use a suitable oven
cleaner, following the instructions on the cleaning
15 – 25
product carefully. Heat oven to 110°C and turn
oven off when 110°C is reached. Leave over-night.
The fumes will loosen stubborn grease and stains.
Remove bowl, wash with hot, soapy water and dry
well before closing oven door again. Ensure oven is
thoroughly rinsed and dried before subsequent use.
CAUTION
WARNING
DO NOT remove the oven door when cleaning the oven.
WARNING
WARNING
Ensure the appliance is switched off at power supply (not
just the control knobs) before replacing the light globe to
avoid possibility of electric shock.
Ceramic Hotplates
Remove all spilt food with a razor blade scraper while the
hotplate is still warm – NOT HOT.
•
If aluminium foil, plastic items or foods with a high
sugar content melt onto glass, use a razor blade
scraper to remove immediately before the hotplate
has cooled, otherwise pitting of the surface may
occur. High sugar content foods include jam, fruit,
carrots, tomatoes and peas.
•
When the ceramic hotplate has cooled, wipe clean
with dishwashing detergent and a damp cloth.
NOTE: DO NOT use abrasive sponges or scourers, oven
sprays or stain removers on ceramic hotplates. These may
damage, scratch or stain the ceramic cooktop. Any pitting,
staining or scratching WILL NOT be covered by warranty.
Solid Hotplates
Solid hotplates are fitted with stainless steel trim rings,
which after initial use, change colour to light brown. This
is a normal characteristic of stainless steel and will not
affect the operation or performance of your hotplates.
•
Clean off any spillage after hotplate has cooled down.
•
At regular intervals, clean hotplate with a nylon
scouring pad and soapy water. Wipe clean then warm
hotplate for 30 seconds to dry the surface.
•
Apply 'hotplate protector'. Set hotplate on high for 3
minutes to allow coating to harden.
Gas Burners
•
Flame port blockages should be removed with a
small metal cake skewer or nylon brush.
•
Clean dirty spark plugs very gently with a nylon
scourer. Do not use steel wool. Do not bend spark
plug as it may break.
•
If the caps, crowns and cups are heavily soiled, use a
non-abrasive cleaning compound.
•
Do not clean these parts with abrasive or caustic
type cleaners, or clean in a dishwasher as they will
be damaged.
CLEANING THE ELEVATED COOKER
23
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