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GETTING TO KNOW THE OVEN/CARE AND CLEANING 29
WARNING
Ensure the oven is electrically isolated before cleaning.
This can be done by switching off the appliance via
the powerpoint or isolating switch (if available), or the
switchboard.
Do not use steam cleaners, as this may cause moisture
build up.
CAUTION
Do not use sharp metal implements or utensils on any
surface, as these may leave permanent scratches or
marks.
Enamel
Rub persistent stains vigorously with a nylon scourer or
creamed powder cleansers.
NOTE: You can also use household oven enamel cleaners -
follow the manufacturer’s instructions carefully.
CAUTION
Do not use harsh abrasive cleaners, powder cleaners,
steel wool or wax polishes on enamel.
Do not line the bottom of the oven or grill with foil
or cookware.
Stainless steel
All grades of stainless steel can stain, discolour or become
greasy. You must clean these areas regularly by following
the procedures below, if you want your appliance to look
its best, perform well and have a long life.
WARNING
Care must be taken when wiping exposed stainless steel
edges.…they can be sharp!
CAUTION
The oven door and control panel are decorated with a
special stainless steel that resists finger marks and should
only be cleaned with warm water and a mild detergent.
DO NOT use stainless steel cleaners, abrasive cleaners or
harsh solvents.
NOTE: Make sure you follow the polish or brushing lines in
the steel.
Glass
Glass surfaces on doors and control panels are best
cleaned immediately after soiling. A damp cloth may help
remove baked on food deposits. Oven cleaners can be
used to remove stubborn marks and stains.
CARE AND CLEANING
GETTING TO KNOW THE OVEN
Get to know the oven with this ‘Simple Test Cake’
Although we strive for a perfect performing oven, it’s
possible that there will be some variation in colour
when baking. Therefore, we suggest this simple, easy
and delicious to make Simple Test Cake, it can help you
understand your new oven. All ovens do sometimes have
hot or cold spots, therefore it is important to judge with
your eye as you may require to rotate during baking.
‘Simple Test Cake’
125g butter, softened to room temperature
1 cup caster sugar
1 teaspoon pure vanilla essence
4 large eggs
2 cups self-raising flour
pinch of salt
4 tablespoons (80mL) full-cream milk
Method:
Butter base and sides of 2, 20cm straight-sided round or
square cake pans. Then line the base with grease proof or
baking paper.
Preheat oven to moderate ‘180
o
C’ (170
o
C fan forced) and
ensure oven shelf is in the centre position of oven.
Cream softened butter and sugar until light in colour.
Add vanilla essence.
Then add eggs one at a time, beating well after
each addition.
Sift flour and salt into the mixture and beat until well
combined.
Add milk and beat or stir to combine.
Spoon mixture equally between prepared cake pans.
Bake in preheated oven, middle shelf for about 25 to 35
minutes or until when tested with a fine cake skewer it
comes out clean or the edges of the cakes have come
away slightly from the sides of the cake pans.
Remove from oven to wire cake rack and rest for 5
minutes before removing from cake pans.
Cool completely.
To Serve: sandwich together with your favourite jam or
conserve, and dust top with pure icing sugar.
NOTE: If desired substitute butter for either margarine
or olive oil spread. Recipe is based on the Australian
standard metric 250mL cup and 20mL tablespoon sets.
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