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Text excerpt from page 11 (click to view)
Only experience will enable you to determine the proper settings for your personal cooking needs. The temperatures are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements.
NOTE: For safety in use, the grill element is controlled by the thermostat. During cooking, the grill cycles on and off to prevent overheating.
Important All grilling is carried out with the oven door closed and the grill pan handle removed from the pan. - Place the grid in the grill pan - Lightly oil the food if desired and place on the grill pan grid - Preheat the grill element for 2-3 minutes if required - Slide in the grill pan on an oven shelf at a suitable distance from the grill element. The thinner the meat, the closer it should be placed in order to be browned - When one side is browned, turn the meat over without piercing it to avoid losing juices - During cooking, adjust the shelf position as necessary
Grilling time depends on the thickness of the meat and not on its weight.
Type of food Bacon rashers Chicken joints Gammon rashers Lamb chops Pork chops Sausages (turning as required) Steaks (average thickness) Toast
Mins per side 2-5 15 - 20 5-8 6 - 12 10 - 15 10 - 12 Rare Medium Well done 3-6 6 - 10 8 - 12 1 - 1 1/
CLEANING THE OVEN
This should be cleaned with a soft cloth soaked in warm detergent water. Do not use abrasive scourers or steel wool.
To clean the chrome parts of the oven, soak in warm detergent water and remove stubborn marks with a well wetted soap impregnated pad. Rinse well and dry with a soft cloth.
The enamelled oven cavity is best cleaned whilst the oven is still warm. It is preferable/advisable to wipe the oven over with a soft cloth soaked in warm detergent water after each use. However, from time to time it will be necessary to do a more thorough cleaning, using a proprietary oven cleaner.
Prior to undertaking any maintenance work be sure to disconnect appliance from the electricity supply.