Range Master Elan 90 Induction User manual

90 Ceramic
Users Guide
Installation & Service Instructions
U105530-01

2
Be safe
Warning
Accessible parts will become hot in use.To avoid
burns and scalds children should be kept away.
Do not stand or rest heavy objects on the hob. Although the
ceramic surface is very strong, a sharp blow or sharp falling
object might cause the surface to crack. As soon as any crack
in the surface becomes visible disconnect the appliance
immediately from the supply and arrange for its repair. Care
should be taken that no water seeps into the appliance.
During use, and afterwards, the appliance will be warm, so
be careful with little children. If the younger members of your
family are allowed into the kitchen we strongly advise that
they are kept under supervision at all times.
If you have not used a ceramic electric cooker before, we
recommend you read the‘General Safety Instructions’ where
we describe some basic guidelines on how to use your
cooker safely.
Electricity on
Make sure that the electricity supply is turned on.
Peculiar smells
When you first use your cooker it may give off a slight odour.
This should stop after a little use.

3
Contents
Be safe Page 2
The Hob Page 4
The Grill Page 6
The Ovens Page 7
The Left Hand Oven Page 7
The Right Hand Tall Oven Page 7
The Clock Page 8
Both Ovens Page 13
Multi-function oven Page 14
Handyrack Page 15
Main Oven shelves Page 16
Steam Page 16
Oven light Page 16
Tall oven shelves Page 17
Multi-function Oven cooking guide Page 18
Oven Cooking chart 19
Cleaning your cooker Page 20
Moving your cooker Page 23
Troubleshooting Page 24
General Safety Instructions Page 26
Installation Page 28
Tecnical data Page 37
Circuit Diagram Page 39

4
The Hob
When you cook on a ceramic hob its very
important to use the right sort of pans...
1
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled
steel pans because pots and pans with copper or
aluminium bases leave traces on the hob that are
difficult to remove.
Glass-ceramic cookware is not suitable because of its
poor conductivity.
2
Pots and pans should have thick, smooth, flat bottoms.
This ensures that there is the maximum heat transfer from
the hob to the pan, making cooking quick and energy
efficient.
Never use a round bottomed Wok even with a stand.
3
The very best pans have bases that are very slightly
curved in when cold.If you hold a ruler across the bottom
you will see a small gap in the middle.When they heat up
the metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to
prevent any residue burning onto the hob panel.This
also helps prevent scratches and deposits (such as lime
specks).
4
Always use pans that are the same size as (or slightly
larger than) the areas marked on the hob top. Using
smaller pans wastes heat, and any spillage will be burnt
on. Using a lid will help the contents boil more quickly.
5
Always lift pans off the hob.Sliding pans may cause
marks and scratches.Always turn the control to the off
position before removing a pan.
6
There are indicator lights for each of the cooking areas.
These come on when a hob control is turned on and
stay lit while the surface cools. Always take care before
touching the surface even when it is turned off - it may be
hotter than you think.
7
The ratings of the cooking areas are shown on the
diagram above.
8
Although the ceramic surface is very strong, a heavy or
sharp falling object (a salt cellar for example) might cause
the surface to crack.If you find a crack in the surface
immediately disconnect the appliance from the supply
and arrange for its repair.
Care should be taken that no water seeps into the
appliance.

5
9
The areas marked with two concentric circles have
an inner and an outer element.Turn the control knob
clockwise to heat the whole area for larger pans - turn it
the other way to just heat the inner part for smaller pans.
10
Never cook directly on the surface.
The kind of pan you use and the quantity of food
affects the setting required. Higher settings are
required for larger quantities of food.
Naturally, the surface must be washed after use
in order to prevent it from becoming scratched or
dirty.
Only scratches in the hob surface reported
within 14 days of cooker installation are
covered by the guarantee. Scratches caused
by usage are not covered.
When cooking on the hob you may see the
hob area you are using switch off and on.
This is caused by a safety device that limits
the temperature of the hob.It is quite normal,
especially when cooking at high temperatures. If
it happens a lot with a particular pan however it
may mean the pan is not suitable – perhaps too
small or too uneven - for a ceramic hob.
Sugar spillage will permanently damage the
hob and therefore must be cleaned off with care
immediately. Never let sugar spillage cool before
trying to remove it.
If sugar or foods with high sugar content,
aluminium foil or plastic items are accidentally
allowed to melt on the hob surface remove them
immediately from the hot cooking area using
a scraper to avoid any possible damage to the
surface.See ‘Cleaning your cooker’.
Never cut directly on the cooking surface.
Don’t cook directly on the hob surface i.e.
without a pan or utensil
Don’t use the hob as a work surface
Don’t drag or slide utensils across the hob
surface
Don’t place anything between the base of the
pan and the hob surface (i.e.asbestos mats,
aluminium foil, Wok stand)
Don’t leave utensils, foodstuffs or combustible
items on the hob when it is not in use.(e.g.tea
towels, frying pans containing oil)
Don’t place plastic or aluminium foil, or plastic
containers on the hob
Don’t leave the hob zones switched on unless
being used for cooking
Don’t place large preserving pans or fish kettles
across two heating zones
Don’t place utensils partly covering a heating
zone. Always place utensils centrally.
Never allow anyone to climb or stand on the
hob.

6
The Grill
CAUTION: Accessible parts may be hot when
the grill is in use.Young children should be
kept away.
Remove the pan from the bottom of the grill compartment.
After placing your food on the grill tray pan, slide the grill
pan onto the side supports just below the elements. Make
sure it is pushed right in and touches the backstop.
The grill has two elements that allow either the whole
area of the pan to be heated or just the right hand half.
Turn the knob to position 3.
For best results preheat for 2 minutes with the grill pan in
position. After placing your food on the grill pan grid, slide
the grill pan onto the side supports.Adjust the heat to suit
by turning the knob.
Make sure it is pushed right in and touches the back
stop.
Never close the grill door when the grill is on.
5
The grill pan grid can be turned over to give two grilling
positions.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
For best results, especially with toast,
preheat the grill with the grill pan in the
cooking position for two minutes before use.
The grill trivet can be removed and the food
placed on it while you are waiting for the grill to
preheat.
The grill pan grid can be turned over to give
two grilling positions.
You can brown the top of dishes cooked in the
oven, under the grill by placing the dish onto
the base of the grill pan, which can easily slide
along the floor of the grill cavity.

7
The Ovens
During use the appliance becomes hot. Care should be taken to avoid the touching heating
elements inside the oven.
The clock must be set to the time of day before the ovens will work. See ‘The Clock’section for
instructions on setting the time of day.
The Left Hand Oven The Right Hand Tall Oven
The left hand oven is a Multi-function oven.As well as
the oven fan and fan element, it is fitted with two extra
heating elements, one visible in the top of the oven and
the second under the oven base.Take care to avoid
touching the top element and element deflector when
placing or removing items from the oven.For more detail
on this oven see the section ‘Multi-function oven’.
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned
oven are generally lower than a non-fanned oven.
The Multi-function oven has two controls, a function
selector and a temperature setting knob. The right hand fan oven control is at the right hand end of the control panel.
Turn the function selector control to a cooking function.
This is the fan oven setting. Turn the oven temperature knob to the temperature you need.
Turn the oven temperature knob to the temperature you
need.
The oven heating light will glow until the oven has
reached the temperature you selected. It will then cycle
on and off during cooking.
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then cycle
on and off during cooking

8
The Clock
You can use the timer to turn the ovens on and off.The clock must be set to
the time of day before the ovens will work.
Setting the time of day
Timer knob Adjusting knob
When the clock is first connected the display will flash ( ) and
() alternately.
To set the clock to read the time of
day turn and hold the Setting knob
to the clock symbol ( ).
At the same time turn the
Adjusting knob left or right until the
clock shows the time of day.
Let go of the Setting knob and it will spring back to the vertical ( ) oven
manual setting.
If the key symbol ( ) appears on the left of the display you have accidentally
turned on the key lock feature. See the section ‘Clock Special Features’.

9
To time something that’s cooking (minute minder)
Turn theTimer knob to the right to the
( ) minute minder setting - it should
click into position.
Use the Adjusting knob to set the time
you need.
You can turn the knob back to the ( ) manual setting to keep an eye on the
time of day or leave it in the ( ) minute minder position as the time ticks
down.
To stop the beeper when it sounds
Turn the Adjusting knob anticlockwise
To stop automatically
Use when you have started the oven manually.
Turn theTimer knob to the ( )
position.
Use the Adjusting knob to set the time
you need.
‘Stop Time’ shows.
AUTO will show in the display.
Turn the Timer knob to the (AUTO) setting.
When your cooking is finished the beeper sounds.Turn theTimer knob to the
vertical ( ) to return to manual cooking.

10
To start and stop the oven automatically
Before you set the clock, you must have two numbers clearly in mind.
The ‘cook time’, which is the period of time you want the oven to cook.
The ‘stop time’, which is the time of day you want the oven to stop cooking.
You cannot set a start time directly - this is set automatically by setting the
cooking period and stop time.
Turn theTimer knob to the ( )
position.
Use the Adjusting knob to set the
‘cooking time’you need.
Turn theTimer knob to the ( )
position.The display will show the
current time of day plus the ‘cook
period’ you just set.
Use the Adjusting knob to set the
‘Stop time’you need.
‘Stop Time’ shows. AUTO will show in
the display.
Set the oven(s) to the cooking temperature you need (don’t forget to set a
function if using the Multi-function oven).
Turn the Timer knob to the (AUTO) setting.
When your cooking is finished the beeper sounds.Turn theTimer knob to the
vertical ( ) to return to manual cooking.
If you are out, don’t worry about the beeper going off, it stops after a while.
When you return, turn theTimer knob to the vertical ( ) to return to manual
cooking.Turn the thermostat to the off position.
AUTO is showing, you want to reset to manual cooking.
You can cancel any automatic settings by turning the Timer knob to the
vertical manual symbol ( ).

11
Clock Special Features - Key Lock
When the key lock is activated, the clock can be operated as usual but the
ovens are locked and will not come on.This means that your child could
select a cook program but the program will not be activated and ovens will not
switch on.
To activate the key lock
Make sure that the clock is in manual mode and cancel any active programs.
Turn and hold the Timer knob to
the clock symbol ( ) for about 8
seconds.‘On’ will appear on the
display.
Keep holding the Timer knob turned
to the clock symbol ( ) and turn the
Adjusting knob clockwise until the
key symbol ( ) and ‘Of’ shows on the
display. Let go of the knobs
The ovens are now locked.After a few
seconds the display will revert to show
the time of day and the key symbol.
To turn off the key lock
Turn and hold the Timer knob to
the clock symbol ( ) for about
8 seconds.‘Of’ will appear on the
display.
Keep holding the Timer knob turned
to the clock symbol ( ) and turn the
Adjusting knob clockwise until the key
symbol ( ) goes out on the display and
‘On’shows.
Let go of the knobs.
After a few seconds the display will
revert to show the time of day.
The ovens can now be used normally.

12
Cooking using the timer
The timer can be used to turn just one oven or both on and off automatically.
The start and stop time must be the same for both ovens but different cooking
temperatures can be set.
If you want to turn one of the ovens on at the same time as the timer is
set for automatic cooking, you must wait until the timer has turned on
the oven/ ovens first.Then you can adjust either of them manually in
the normal way.
You can set the oven to turn on any time over the following 24 hour period.
If you want to cook more than one dish, choose dishes that require
approximately the same time.However, dishes can be ‘slowed down’
slightly by using small containers and covering them with aluminium
foil, or ‘speeded up’ slightly by cooking smaller quantities or placing in
larger containers.
Very perishable foods such as pork or fish should be avoided if a long delay
period is planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as fermentation may take
place.
To avoid curdling, cream should be added to dishes just before
serving.
Fresh vegetables, which may discolour during a delay period, should be
coated in melted fat or immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on top of uncooked pastry are
only satisfactory if there is a short delay period. Dishes containing leftover
cooked meat or poultry should not be cooked automatically if there is a delay
period.
Whole poultry must be thoroughly defrosted before placing in the
oven.
Check that meat and poultry are fully cooked before serving.

13
Both Ovens
A cooling fan will start to run as soon as an oven is turned on.The fan will
continue to run while the oven is on.
Before using for the first time, heat the ovens to 200°C for 30 minutes to
dispel manufacturing odours.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s
wire shelves.Keep all trays and containers away from the sides of the oven,
as overbrowning of the food may occur.
For even browning maximum recommended size for a baking tray is:-
Main oven 362mm (141/4”) wide by 305mm (12”) deep.
In the Main oven always place trays with
the widest part across the oven.
Tall oven 230mm (9”) by 320mm (121/2”).
Cooking high moisture content foods can create a ‘steam burst’, when
the oven door is opened.When opening the oven stand well back and
allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary,
otherwise the knobs may get very hot.
• Always leave a ‘fingers width’between dishes on the same shelf.This
allows the heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning your cooker) work better
when fat splashes are avoided.Cover meat when cooking.
• To reduce fat splashing when you add vegetables to hot fat around a roast,
dry them thoroughly or brush lightly with cooking oil.
• Sufficient heat rises out of the oven while cooking to warm plates in the grill
compartment.
• If you want to brown the base of a pastry dish, preheat a baking tray for 15
minutes before placing the dish in the centre of the tray.
• Where dishes may boil and spill over during cooking, place them on a
baking tray.

14
Multi-function oven
The left hand oven of your Elan cooker is Multi-
function. It has many varied uses.We suggest
you keep a careful eye on your cooking until you
are familiar with each function. Remember - not
all functions will be suitable for all food types.
Please remember that all cookers vary -
temperatures in your new Elan ovens may differ
to those in your previous cooker.
Multi-function oven functions
Defrost
This function operates the fan to circulate
cold air only. No heat is applied.This enables
small items such as desserts, cream cakes and
pieces of meat, fish and poultry to be defrosted.
Defrosting in this way speeds up the process
and protects the food from flies.Pieces of meat,
fish and poultry should be placed on a rack, over
a tray to catch any drips.Be sure to wash the
rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and
joints should not be defrosted in this way.We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.
Fan oven
This function operates the fan and the
heating element around it. An even heat is
produced throughout the oven, allowing you to
cook large amounts quickly.
Fan oven cooking is particularly suitable for
baking on several shelves at one time and is a
good ‘all-round’ function.It may be necessary to
reduce the temperature by approximately 10°C
for recipes previously cooked in a conventional
oven.
If you wish to pre-heat the oven, wait until the
indicator light has gone out before inserting the
food.
Fanned grilling
This function operates the fan whilst the
top element is on. It produces a more even,
less fierce heat than a conventional grill.For
best results, place the food to be grilled, on a
grid over a roasting tin, which should be smaller
than a conventional grill pan.This allows greater
air circulation.Thick pieces of meat or fish are
ideal for grilling in this way, as the circulated
air reduces the fierceness of the heat from the
grill.The oven door should be kept closed whilst
grilling is in progress, so saving energy.You will
also find that the food needs to be watched and
turned less than for normal grilling. Pre-heat this
function before cooking.
Fan assisted oven
This function operates the fan, circulating
air heated by the elements at the top and the
base of the oven.The combination of fan and
conventional cooking (top and base heat) makes
this function ideal for cooking large items that
need thorough cooking, such as a large meat
roast. It is also possible to bake on two shelves
at one time, although they will need to be
swapped over during the cooking time, as the
heat at the top of the oven is greater than at the
base, when using this function.
This is a fast intensive form of cooking; keep an
eye on the food cooking until you have become
accustomed to this function.

15
Conventional oven (top and
base heat)
This function combines the heat from the top
and base elements.It is particularly suitable for
roasting and baking pastry, cakes and biscuits.
Food cooked on the top shelf will brown and
crisp faster than on the lower shelf, because the
heat is greater at the top of the oven than at the
base, as in‘Fan assisted oven’function. Similar
items being cooked will need to be swapped
around for even cooking.This means that foods
requiring different temperatures can be cooked
together, using the cooler zone in the lower half
of the oven and hotter area to the top.
Browning element
This function uses the element in the top
of the oven only. It is a useful function for the
browning or finishing of pasta dishes, vegetables
in sauce, shepherds pie and lasagne, the item to
be browned being already hot before switching
to the top element.
Base heat
This function uses the base element only.
It will crisp up your pizza or quiche base or
finish off cooking the base of a pastry case on a
lower shelf.It is also a gentle heat, good for slow
cooking of casseroles in the middle of the oven
or for plate warming.
The Browning and Base heat functions are
useful additions to your oven, giving you
fl e x ibility to finish off items to perfection.With
use, you will soon realise how these functions
can combine to extend your cooking skills.
Handyrack
The maximum weight than can be held by the
Handyrack is 5.5kg (12lb). It should only be used
with the supplied meat tin, which is designed
to fit the Handyrack. Any other vessel could be
unstable.
The Handyrack fits on the oven door.Food
cooking on it is easy to attend to, because it’s
accessible when the door is open.It can be fitted
at two different heights.One of the oven shelves
must be removed and the other positioned to
suit.
When the Handyrack is used in its highest
position, other dishes can be cooked on the
bottom shelf position of the oven or standing on
the base of the oven
When the Handyrack is used in its lowest
position, other dishes can be cooked on the
second shelf position of the oven or standing on
the base of the oven.
To fit the Handyrack,
locate one side of it
on the door bracket.
Then spring the
other side out to
clip it onto the other
bracket.

16
Main Oven shelves
the shelf guard should be at the back pointing upwards
As well as the flat shelves some models are
supplied with a drop shelf.The drop shelf
increases the possibilities for oven shelf spacing.
The oven shelves can be easily removed and
refitted.
Pull the shelf forward
until the back of the shelf
is stopped by the shelf
stop bumps in the oven
sides.
Lift up the front of the
shelf so the back of the
shelf will pass under the
shelf stop and then pull
the shelf forward.
To refit the shelf, line up the shelf with a groove
in the oven side and push the shelf back until
the ends hit the shelf stop. Lift up the front so the
shelf ends clear the shelf stops, and then lower
the front so that the shelf is level and push it fully
back.
Steam
During cooking, food naturally produces steam,
particularly when cooking foods with high water
content (e.g.oven chips).There may be some
steam visible at the grille at the rear of the
hotplate.This is perfectly normal.
As this steam can condense to water droplets
on the cool outer trim of the oven, it may be
necessary during cooking to wipe away any
moisture with a soft cloth.This will also help to
prevent soiling and discolouration of the oven
exterior by cooking vapours.
Oven light
Press the appropriate button to turn on the Main
oven light.
If the oven light fails, turn off the power
supply before you change the bulb. See the
‘Troubleshooting’section for details on how to
change an oven light bulb.

17
Tall oven shelves
The tall oven is supplied with four normal
cooking shelves
and a plate warming shelf.
When using the tall oven you can cook on all
four shelves at the same time;but make sure
they are well spaced out to allow the hot air to
circulate.

18
Multi-function Oven cooking guide
Remember - not all functions will be suitable for all food types.The oven control settings and
cooking times given are intended to be used only as a guide.Individual tastes may require the
temperature to be altered to provide a preferred result.
Food is cooked at lower temperature in a fan oven than in a conventional oven.When
using recipes, reduce the temperature by 10°C and the cooking time by 5-10 minutes.The
temperature in the fanned oven does not vary with height in the oven - so you can use any
shelf.
The shelves should not be fitted directly one above the other.When cooking on more than one
shelf always leave at least one runner space between them. Place baking trays, individual cake
tins or baking dishes centrally on the oven shelf.For best results pre-heat the oven until the
oven indicator light goes out.
Cooking chart - Fan assisted oven function
Food Temp Oven Shelf Position Approximate Cooking Time
Fairy cake 170°C 2-4 20 min
Scone 180°C 2-4 15 min
Deep apple pie 160°C 2-4 45 min interchange after 25 minutes
Plate tart 190°C 2-4 45 min interchange After 25 minutes
Rich fruit cake 197mm x 92mm 145°C 3 1 hr 45 min - 2 hr
Victoria sandwich 180mm 170°C 2-4 20 - 25 min
Milk pudding 150°C 3 2 hrs
Puff pastry 220°C 3 - 5 15-40 mins according to size.
Interchange 2/3rds through cooking time
For roast meats and poultry refer to the Fan oven guide - reduce cooking time slightly.
500g is approximately 1lb (1lb 2oz)
Ensure meat and poultry is fully cooked before serving

19
Oven Cooking chart - Conventional and full Fan oven functions
Convection Oven Fan Oven
Food Temperature Shelf Position Temperature Approximate Cooking Time
FISH 190°C 3 180°C Fillets 15-20mins.
190°C 3 180°C Whole 10mins.per 500g + 10mins.
190°C 3 180°C Steaks according to thickness.
ROAST MEATS
Beef with bone 160°C 2-3 150°C 20-25mins.per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins.per 500g + 15-20mins.
Beef without bone 160°C 2-3 150°C 30-35mins.per 500g + 30-35mins.
200°C 2-3 190°C 20-25mins.per 500g + 20-25mins.
Lamb 160°C 2-3 170°C 30-35mins.per 500g + 30-35mins.
200°C 2-3 190°C 25-35mins.per 500g + 25-30mins.
Pork 160°C 2-3 150°C 35-40mins.per 500g + 35-40mins.
200°C 2-3 190°C 25-30mins.per 500g + 25-30mins.
Stuffed and rolled - Add approx.10 mins. per 500g to above cooking times or cook at 200°C for 20mins.then 160°C
for remainder.THOROUGHLY THAW FROZEN JOINTS AND POULTRY BEFORE COOKING.
POULTRY
Chicken 160°C 2-3 150°C 20-25mins.per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins.per 500g + 15-20mins.
Turkey 160°C 2 150°C 20-25mins.per 500g + 20-25mins.
200°C 2 190°C 15-20mins.per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins.then 160°C for remainder. Prepacked (fresh or frozen)
follow packers cooking times
CASSEROLE 140-150°C 2-3 140°C 2-4hrs according to recipe
YORKSHIRE PUDDING 220°C 4 200°C Large tin 30-35mins.Individual 10-20mins.
CAKES
Very Rich Fruit 140°C 2 140°C 45-50mins.per 500g mixture
Rich fruit (180mm) 150°C 2 145°C 21/2-3hrs.
Madeira (180mm) 160°C 2 150°C 80-90mins.
Queen Cakes 190°C 3 & 5 or 3 180°C 15-25mins.
Scones 220°C 2 & 4 or 3 210°C 10-15mins.
Victoria Sandwich 180°C 2 & 4 or 3 170°C 20-30mins.
PASTRIES
Plate Tart 200°C 2 & 4 190°C 45-50mins. Interchange after 25mins.
Fruit Pie 200°C 2 & 4 190°C 35-40mins.
Tartlets 200°C 4 190°C 15-20mins.according to size.
Puff Pastry 220°C 2,3 or 4 200°C 20-40mins.according to size.
BREAD 220°C 2 & 4 200°C 20-30mins.
MERINGUES 110°C 3 100°C 2-21/2hrs
PUDDINGS
Baked Egg Custard 160°C 3 150°C 45mins.-1hr.
Baked sponge pudding 190°C 3 180°C 40-45mins.
Milk pudding 140-150°C 3 150°C 2-3hrs.

20
Cleaning your cooker
Essential information
Before thorough cleaning isolate the electricity
supply. Remember to switch on the electricity
supply before use.
Never use paint solvents, washing soda,
caustic cleaners, biological powders,
bleach, chlorine based bleach cleaners,
coarse abrasives or salt. Don’t mix
different cleaning products - they may
react together with hazardous results.
Recommended cleaning materials are
shown in the table at the end of this
section.
If you want to move your cooker for cleaning,
see the section called ‘Moving your cooker’.
All parts of the cooker can be cleaned with hot
soapy water - but take care that no surplus
water seeps into the appliance.
For cleaning materials see the ‘Cleaning Table’
at the end of this section.
Grill
The grill pan and grid should be washed in hot
soapy water. After grilling meats or any foods
that soil, leave to soak for a few minutes in the
sink immediately after use.Stubborn particles
may be removed from the grid by using a nylon
brush.
Hob
It’s very easy to clean the Hob with a
recommended cleaner.
CAUTION — Do not use abrasive cleaners or
pads, oven aerosols or pads or stain removers
on the surface.
Daily care
First of all, be sure that all heat indicator lights
are off and the cooking surface is cool. Apply
a small dab, about the size of a 10p piece, of
ceramic cooking cleaning cream in the centre
of each area to be cleaned. Dampen a clean
paper towel and work the cleaning cream on
the cooking surface as if you were cleaning a
window. As a final step, wipe the cooking surface
with a clean, dry paper towel.
Cleaning for spills
For spills and boil-overs that occur while
cooking, turn the unit off and wipe the area
surrounding the hot zone with a clean paper
towel. If a spill (other than a sugary substance)
is on the hot zone, do not clean until the unit
is completely cooled down and follow the
instructions below (“Cleaning for burned-on
spills”). If you accidentally melt anything on
the cooking or if you spill foods with a high
sugar content (preserves, tomato sauce, etc.),
REMOVE the spill IMMEDIATELY with a razor
scraper, while the unit is still hot. IMPORTANT:
Use an oven glove to protect your hand from
potential burns.Scrape the major spill or melted
material from the cooking zone and push into a
cold area.Then, turn the unit “OFF” and allow to
cool before cleaning further. After the cooking
surface cools down and the heat indicator lights
go off, use the daily care procedure as outlined
above.
Cleaning for burned-on spills
Be sure that the heat indicator lights are off
and the hob is cool. Remove excess burned-on
substance with a single-edged razor scraper.
Hold the scraper at approximately a 30° angle to
the surface and scrape off the burned-on matter
as you would scrape paint off of a window.
IMPORTANT:Take care when using a sharp
scraper.
When you have removed as much as possible
with the scraper clean using the daily care
procedure as described above.
To remove metal rub-off
Sliding pans on the hob - especially aluminium
or copper pans can leave marks on the surface.
These marks often appear like scratches, but
can be easily removed using the procedure
described above for cleaning spills. If the rub-off
marks are especially stubborn, use the cleaning
cream together with the razor scraper, using the
technique described above.