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"spoon test". Press down on the roast with a spoon. If it
feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
The roast is too dark and the crackling is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are burnt. Next time,
use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear and
watery. Next time, use a larger roasting dish and use less
liquid.
Steam rises from the roast when basted. This is normal and
due to the laws of physics. The majority of the steam
escapes through the steam outlet. It may settle and form
condensation on the cooler switch panel or on the fronts of
adjacent units.
8.
Maintenance and cleaning
The oven should be cleaned after every use. When
cleaning the oven the lighting should be switched on to
enable you to see the surfaces better.
The oven chamber should only be washed with warm
water and a small amount of washing-up liquid.
After cleaning the oven chamber wipe it dry.
Never clean the oven surfaces by steam cleaning.
The oven cavity should only be cleaned with warm soapy
water, using either a sponge or soft cloth. No abrasive
cleaners should be used.
Any stains that may appear on the bottom of the oven will
have originated from food splashes or spilt food, these
splashes occur during the cooking process. These could
possibly be a result of the food being cooked at an
excessively high temperature or being placed in cookware
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