User Manual

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21
CLEANING AND MAINTENANCE
BAKING IN THE OVEN
Roasting meat
Cooking meat weighing over 1 kg in the oven, but smaller pieces should be cooked
on the gas burners.
Use heat proof ovenware for roasting, with handles that also resistant to high
When roasting on the drying rack or the grate we recommend that you place a baking
tray with a small amount of water on the lowest level of the oven;
temperature.
It is advisable to turn the meat over at least once during the roasting time and during
roasting you should also baste the meat with its juices or with hot salty water- do not
pour cold water over the meat.
TYPE OF MEAT
()
℃
TEMPERATURE
TIME*
IN MINUTES
LEVEL FROM
THE BOTTOM
BEEF
Roast beef or fillet rare
Oven warmed up juicy
(medium”)“
Oven warmed up “well
done”
Oven warmed up roast joint
PORK
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2 kg)
FISH
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
190-200
220-250
210-220
3
3
3
2
2
2
3
2
2
2
2
2
2
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
150-180
50-80
40-55
Per 1 cm
The figures presented in the table refer to a portion of 1kg, if the portion is
larger is larger than that an additional 30-40 minutes should be added for each
additional kilogram.
By ensuring proper cleaning and maintenance
of your cooker you can have a significant
influence on the continuing fault-free
operation of your appliance.
Before you start cleaning, the cooker must
be switched off and you should ensure
that all knobs are set to the “ ” position
Do not start cleaning until the cooker has
completely cooled.
Front side of the casting
For cleaning of frontal part of the cooker
use the usual cleaning agents and follow
the manufacture’s instructions.
Never use any aggressive cleaning agents
or dish cleaning accessories which might
cause scratches.
Cooktop
Clean the knob and handles with soft
cloth and liquid cleaners, intended for
use of smooth enamel surfaces.
Gas grid, cooking area and burner
components should be cleaned with
warm water and mild detergent for
manual washing of dishes.
Thermal element and ignition device
should be cleaned with soft brush. To
ensure perfect operation, these elements
must always be thoroughly clean.
Clean the crown and the crown cap.
on the burner crown free of dirt.
Always keep the gas outless nozzles
Upon completion of cleaning wipe all
components dry and replace them
carefully to their respective slots.
Oblique position of components may
cause troubled ignition of burners.
Caution!
The oven should be cleaned after
Discoloration of caps, due to high
temperatures, is inevitable, but is has no
adversary effect on normal operation of
burners.
Oven
every use. When cleaning the oven
the lighting should be switched on to
enable you to see the surface better.
The oven chamber should only be
washed with warm water and a small
amount of washing-up liquid.
After cleaning the oven champer wipe
it dry.
Caution!
Do not use cleaning products containing
abrasive materials for the cleaning and
maintenance of the glass front panel.
Service by an authorised person is
recommend, or if any of the following conditions
are noticed; incomplete ignition, appreciable
yellow tipping, carbon deposition, lifting, floating,
lighting back or objectionable odour. Refer to
the warranty card for service & parts contact
information.
Enamel coated and plastic surface
Crow caps are coated with black enamel.