Kleenmaid TO20 User Manual
Page 5
BAKING CHART
CLEANING THE OVEN
SELF - CLEANING PANELS
8
9
To obtain maximum efficiency from your oven, it should be cleaned regularly. It is
best to deal promptly with stains caused by spills during cooking. This can be
most easily achieved with a moist sponge whilst the oven is STILL WARM. (Take
care not to burn yourself, however).
Use warm water and liquid detergent to clean the enamel and decorative control
panel, door, etc. Dry with a soft cloth. NEVER use abrasive powder or
acid/chlorine based cleaners.
Always avoid cleaning the glass until COLD. The inner glass can be easily
removed when necessary by unscrewing the 2 locating screws with a coin. Be
careful to re-position the door gasket accurately when reassemling after
cleaning.
Self Cleaning Panels (P/NSPA 2) may be purchased as an optional extra for the
fan oven cavity. They are attached to the sides by removing the rack guides
assembly and placing the self cleaning panels against the oven side walls and to
the back is attached to the pins. Ensure thet the «rough» side is facing out. These
liners are «self cleaning» during the oven’s heat cycle.
If residue remains on them after cooking, empty the oven of food, and turn the
selector to Static Coking and thermostat to MAX; 15-20 minutes should be
adeguate to clean thepanels using this method.
How the Self Cleaning Panels Work.
The Scala self-cleaning oven panels go through a special enamelling process
which ultimately creates a rough surface (this is the side which should face
outwards in the oven).
Because of the structure of the surface, it is ectremely porous and attracts
oxygen. When the stain hits this surface it immediately spreads outwards.
In this way, immediate oxidisation of the stain occurs, and it ultimately disappears
while the oven is in gneral use at standard cooking temperatures. The self
cleaning panels are located on the sides and on the back of the oven, and are
designed to cope with fatty stains very efficiently. For stains on the bottom of the
oven, the usual causes are sugar or starch overflows.
BEWARE: Never use silicone films (polished or cleaners) on self-cleaning
panels - they will be rendered useless. Similarly, NEVER try to wash with
detergent, or use abrasive cleaners on the panels.
*Shelf positions are numbered from the top, down.
NORMAL BAKE
SHELF*
TEMP ° C
Time
BAKED PRODUCTS
2,3
170-190
10-20mins
Bread
loaves
3
210-220
30-45mins
Rolls
3
200-210
15-20mins
Cakes
butter
3
180
45-60mins
Patty
3
180
15-20mins
Rich fruit
3,4
150-160
1.5-2hrs
Sponge
3
180-190
15-25mins
Meringues
3
100-110
1.25-1.5hrs
Muffins
3
200-220
15-20mins
Pastry
short
2,3
200
10-15mins
Flaky
2,3
230
10-20mins
Puff
3
230-250
10-20mins
Choux
3
230/190-
40-60mins
CASSEROLES
Beef, Veal
3,4
160
2.25-3hrs
Lamb,Mutton,Pork
3,4
160
1.75-2.25hrs
2.25hrs
Poultry
3,4
170
1-1.25hrs
DESSERTS
Baked cake type
3
180-200
20-30mins
Baked custard
3
180
35-45mins
Baked fruit
2,3
200
50-60mins
Fruit crumbless
2,3
180
20-40mins
Meringue toppings
3
180-200
15-20mins
Pavlova
3
150/100
2-2.5hrs
FISH
whole
2,3
180
25-50mins
Fillets
2,3
180
15-30mins
POULTRY
Chicken
pieces
2,3
180
30-45mins
Whole
3
160-170
25-30mins
Turkey
3,4
150
15-20mins
SUOFFLES
Large
3
180
45-55mins
Individual
3
180
35-50mins
VEGETABLES
Baket patatoes
2,3,4
200
45-60mins
Oven cooked rice
2,3
180
40mis
Oven seamed
2,3
180-190
35-45mins
Roast
2,3,4
160-180
1-1.5hrs