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general hints and tips
WARNING
Using the Grill
• Separate Grill: Grill with door open.
Grill dish must be fully inserted.
• Grill in oven: Grill with door closed.
Hints general
• For best baking results preheat oven for 30 minutes
• The material and finish of baking trays and dishes used will
affect the way foods are baked, especially base browning.
• Enamelware, anodised aluminium, dark bakeware or non-
stick interiors and coloured exteriors will assist in maintaining
or reducing the baking time and increase base browning
• Ovenproof glassware or ceramics are poor conductors
of heat. The shiny surface of aluminium or polished steel
utensils and trays also reflects the heat rather then passing
it through to the food being baked
• Always place dishes centrally on the shelf to ensure
even browning
• Stand casseroles dishes or similar-type dishes on suitably
sized baking trays to prevent spillage onto the base of
oven to make cleaning of oven easier
• DO NOT place dishes, trays or baking pans
directly on the oven base as they become very hot and
will crack and craze the oven liner
• Use ovenproof cookware, which will withstand
temperatures of 250°C
• DO NOT use baking trays larger than 30 x 35cm
(12 x 14 inches) as they will restrict the circulation of the
heat and may affect cooking performance of the oven
• Use shallow casserole dishes in preference to deeper
ones as this shortens cooking time in the oven.
Conventional Oven
• The shelf position is critical. The temperature in centre
of the oven is the temperature shown on the oven control
knob. Single shelf baking gives optimal cooking results.
• DO NOT place baking trays, oven dishes or foil directly
on the base of oven, as trapped heat will crack and
craze the floor of the oven liner.
Fan Forced
• DO NOT place baking trays and oven dishes directly
against the grid covering the fan at the back of the oven
• DO NOT Place oven dishes directly on the oven base
• Make sure shelves are evenly spaced
• When baking more than one dish in fan forced oven,
place dishes centrally on shelves rather than several
dishes on one shelf
• When the oven is full you may need to allow a slightly
longer baking time
• When using different size trays or cooking different types
of food, cooking times may vary for each dish.
TIPS & INFORMATION
General tips
Condensation and Steam
• Always stand back from heated oven when opening oven
door to allow any build-up of steam or heat to release
• During cooking steam may be produced which can be
released when opening the oven door. This is quite normal
• If there is any build-up of condensation on the oven door
it is recommended that it be carefully wiped away either
during or after cooking.
Cleaning the cooker
Ovens and hotplates are made from steel and enamel. Do not
use abrasives and harsh scourers as they may scratch the surface
WARNING
Do not use steam cleaners
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
• Care must be taken when wiping exposed stainless
steel edges as they can be sharp
• The front frame around the oven can be cleaned with
stainless steel cleaners if it comes soiled or discoloured
• A suitable cleaner can be purchased from Electrolux
Customer Care Centres
• Make sure you follow the polish or brushing lines in the steel.
General
• Always clean appliance after use, especially food
spillage. DO NOT use steel wool, wax polishes or
caustic based commercial cleaners as these will
damage your oven
• DO NOT use steam cleaners, as this may cause moisture
build-up especially in the glass door
• Door Glass – DO NOT use harsh abrasive cleaners or
sharp metal scrapers to clean glass since they can scratch
the surface, which may result in shattering of the glass.
WARNING
warning
Door glass is a tough and durable material designed to
withstand heating and cooling without breaking. However it
must be remembered that it is glass and may break, therefore
must be treated with care.
If you have any questions about the glass in the oven please
contact the Service centre on 13 13 49.
Oven
•
WARNING
Do not remove the oven door
• Make sure oven knobs are in the off position
• Clean immediately after use as a warm oven is easier to clean
• Use detergent, hot water (and household ammonia/
cloudy ammonia if necessary) and a soft cloth. Dry thoroughly.
• Remove shelves when cleaning oven
• If there is a build-up of grease, place a small oven proof
dish containing ¼ cup (62mL) household ammonia/cloudy
ammonia and ¾ cup (187mL) water in the oven. Heat
oven to 110 degrees and turn oven off when 110 degrees
is reached. Leave over-night. The fumes will loosen stubborn
grease and stains. Remove bowl, wash with hot, soapy
water and dry well before closing oven door again.
Oven Shelves
• Chrome shelves: use detergent and hot water. If very
dirty use a non-abrasive nylon scourer
• Enamel dishes and tray: use detergent and hot water.
If very dirty a non-abrasive nylon scourer
• DO NOT clean oven parts with abrasive or
caustic-type cleaners.
Oven – Grill Dish and Insert
• After every use, and while still warm, sprinkle grill insert
with detergent and cover with wet paper towel as this will
loosen food particles and grease
• Wash pan and grid with hot, soapy water with a little
household ammonia/cloudy ammonia added. Rinse and
dry before replacing in position.
Ceramic Hotplates
• Clean with detergent and hot water and polish with
a soft cloth
• For harder to clean spills a blade scraper is supplied
• Aluminium foil, plastic and high sugar content food can
cause pitting if not removed before the hotplate has cooled.
• Sometimes SURFACE stains appear to be ‘bubble’ marks
under the ceramic glass. These can be cleaned off with a
razor blade scraper and ceramic cleaner.
cleaning the cooker
10 GENERAL HINTS AND TIPS Chef 540 Upright Cooker Chef 540 Upright Cooker CLEANING THE COOKER 11
Solid Hotplates
• Solid hotplates are fitted with stainless steel trim rings,
which after initial use, change colour to light brown.
This is a normal characteristic of stainless steel and will
not affect the operation or performance of your hotplates
• Clean off any spillage after hot plate has cooled down
• At regular intervals, clean hotplate with a nylon scouring
pad and soapy water. Wipe clean then warm hotplate
for 30 seconds to dry the surface
• Apply ‘hot plate protector’’. Set hotplate on high for 3
minutes to allow coating to harden.
Gas Burners
• Flame port blockages should be removed with a small
metal cake skewer or nylon brush.
• Clean dirty spark plugs very gently with a nylon scourer.
DO NOT use steel wool. DO NOT bend spark plug as
it may break.
WARNING
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