29
MAINTENANCE
Cleaning
Please note:
Disconnect the appliance before starting with
cleaning or reparation. Preferably by taking
the plug out of the socket or by turning off the
mains switch.
Enamelled parts
The inside of the oven door, the base of the
oven, the baking sheet and the roasting tin are
all completely enamelled. These are best
cleaned with hot, soapy water or a little liquid
detergent (Jif); rinse well with clean water.
Outside
Clean the outside of the oven with warm soapy
water or liquid soap. Rinse with clean water.
Glass
Clean the glass in the oven door with soapy
water or with a glass-cleaning product.
Door-seal
The door seal (A) can be removed for
cleaning. Pull the four lips in the corners (B)
upwards, out of the holes (C).
Clean with hot soapy water and rinse with
clean water.
Replacing: Hold the long side of the door seal
horizontal. Place the four lips back in the
holes, starting at the top.
Replacing the oven light bulb
Unscrew the protective cover (A) in an
anticlockwise direction.
Replace the bulb with a new one of the same
wattage.
Screw the protective cover back on, in a
clockwise direction.
28
USE
Grilling
■ When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
■ Place the grill dish in the middle of the
oven (see time table for grilling).
■ Close the oven door.
■ Select the required function and
thermostat settings.
Dark meat such as beef, game and mutton will
brown more quickly than light meat, such as
veal, pork and poultry. Light meat and fish
filets will not be as brown on the outside, even
when they are done to juicy perfection on the
inside.
Smoke caused by burning grease will often
develop when meat is grilled directly on the
rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill rack.
This will, of course, result in increased
condensation.
Time table for grilling
Grill dish ridge level* time in mins.
1st side 2nd side
Pork cutlet 4 7 - 9 5 - 7
Fillet of pork 3 9 - 11 5 - 9
Fillet of beef 3 9 - 11 9 - 11
Slices of liver 4 2 - 3 2 - 3
Veal steak 4 7 - 9 5 - 7
Half a chicken 3 9 - 14 9 - 11
Sausages 4 7 - 9 5 - 6
Meatballs 4 7 - 9 5 - 6
Fillet of fish 4 5 - 6 3 - 4
Toast 4 2 - 4 2 - 3
The figures in this table are guidelines.
*Shelf height from the bottom.
A
