User manual PARKINSON COWAN MH65B

[. . . ] l The cooker must be installed according to l Do not place sealed cans or aerosols inside the instructions supplied. They may explode if they are work must be undertaken by a competent heated. person as stated in the gas safety l Ensure that all control knobs are in the OFF (Installation & Use) regulations current position when not in use. l It is important that the cooker is suitable for l Do not hang towels, dishcloths or clothes your gas supply. [. . . ] HINTS AND TIPS Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc. , can be thawed in 1 2 hours. A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process. Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function. All joints of meat and poultry must be thawed thoroughly before cooking. Always cook thoroughly immediately after thawing. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. THE TRIVET When roasting we recommend that you use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior. The meat tin should not be placed on any heated hotplate burner as this may cause the enamel to crack. 26 CARE AND CLEANING Before cleaning the cooker always ensure the cooker is cool before switching off the electricity supply. CLEANING MATERIALS Before using any cleaning materials on your cooker, check that they are suitable and that their use is recommended by the manufacturer. Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Multi-surface antibacterial cleaning products or glass cleaning sprays should not be used on the hob glass or on the surrounding trims. Harsh abrasives should also be avoided. CLEANING THE HOB Switch off the electricity supply before cleaning and ensure the hob is cool. To prevent damaging or weakening the hob glass avoid the use of the following: l Household detergents including dishwasher detergents and bleaches l Impregnated pads unsuitable for non-stick saucepans l Brillo/Ajax pads or steel wool pads l Chemical oven pads or aerosols l Rust removers l Bath/Sink stain removers Clean the hob glass and surrounding trims with a soft cloth and hot water to which a little washing up liquid has been added. Hob Brite may be applied with a kitchen towel to finish off on the hob glass but must not come into contact with the painted hob trims as damage may occur. Ensure the hob and pan supports are dry before replacing. [. . . ] Draw a line 100mm from the front edge of the levelling feet (see Fig. 4a) and remove appliance from its position. Mark off 438mm (see Fig. 4a) back from this line on the centre line of the bracket to locate the front edge of the lower bracket. Fix lower bracket (with two fixing holes) to the floor then measure the height from floor level to engagement edge on back of appliance, dimension 'C' of Fig. 4b. Assemble upper bracket to lower bracket so that underside of bracket is dimension 'C' + 3mm above floor level. [. . . ]