COOKING GUIDANCE
GENERAL INFORMATION
GRILLING
Turn the oven thermostat to a reasonably high
setting and this will give a greater temperature at the
top of the main oven. The flue gases are passing
over the top face of this oven, so this face is being
heated on both sides. The roasting tin supplied with
the cooker contains a grill rack. Place any foods that
require grilling onto the rack, and place the roasting
tin as near to the top of the oven as possible. For
any gratin type recipe that requires browning, place
the dish on a shelf as near to the top of the oven as
it will allow. For a delicious breakfast, lightly grease
the base of the roasting tin and place slices of bread
with a hole cut out of the centre, onto the base,
carefully breaking an egg into each hole. Foods
such as mushrooms and halved tomatoes can be
placed around the eggs. Place the grilling rack over
the eggs and lay the bacon, sausage, black pudding
etc., onto the grilling rack. The fat will drop onto the
eggs, helping to cook and flavour them. Fatty foods
such as lamb cutlets are best suited to this method
of oven grilling, most of the fats are drawn out into
the roasting tin. Certain foods with little fat, benefit
from pan frying/dry frying, using a ribbed frying or
griddle pan. The foods cooked this way look
attractive with the bar markings from the pan.
THE CARE OF YOUR COOKER
The vitreous enamel finish on your cooker is tough
and hard wearing but should be treated with care.
Acidic spills on the hob should be wiped off with a
clean damp cloth. The vitreous enamel front, sides
and hob only need a wipe with a warm soapy cloth,
then a polish with a dry one. Do not use an abrasive
cleaning material on the vitreous enamel. If there
are stubborn marks on the hob, use a good quality
enamel cleaner. Look for cleansers carrying the
VDEC (Vitreous Enamel Development Council)
Follow the manufacturers instructions carefully. The
hotplate will carbonise any food spilt on it, which
should be removed with a wire brush or metal
scraper. This will ensure a good contact between
cooking utensil and the hotplate. Take care when
cleaning the insulating lids, the hotplate may be hot.
The ovens are self cleaning, any food that spills on
the oven floors will carbonise and can be brushed or
scraped away. It is often easier to use the vacuum
cleaner to remove all the bits. Keep the glass door
clean by wiping with a hot soapy cloth and then
drying with a dry cloth.
SERVICING
We recommend that the cooker be serviced by a
trained competent person every twelve months in
accordance with the manufacturers instructions.
COOKWARE
You do not have to rush out and buy a new set of
pans when you take delivery of your new Stanley
cooker, but it is advisable to check your cookware.
Thin, lightweight saucepans are liable to buckle, so
it is recommended that you use saucepans which
have a flat, thermic base. This design of saucepan
will give you complete contact with the hotplate and
maximum heat retention for a good cooking
performance. This design is usually of 18/20
stainless steel, with the thermic base encapsulated
onto the bottom of the pan. The base will have a
core of aluminium sandwiched between two layers
of stainless steel. The aluminium does not come
into contact with the food while cooking, but will very
quickly pick up the heat and evenly distribute it over
the base of the pan. Some continental designs of
saucepans will have this inner sandwich of
aluminium, not only at the base but up the sides as
well. Many people prefer the look of cast iron
cookware. This cookware is just as versatile as
stainless steel, absorbing and distributing the heat
evenly, and serving from the oven to table. They are
available in a range of colours and designs, some
with knobs and handles of a heat resistant material.
Good quality saucepans can be expensive to buy,
but the versatility they offer means that fewer items
need to be purchased. Oven proof earthenware will
also produce satisfactory results. Your traditional
cake tins, baking trays, loaf tins and any other
favourite ovenware you use, will be suitable. There
is a bakeware on the market of Continental design
which has a steel base, ideal for quickly absorbing
the heat. It is covered with a magnum (enamel like)
coating, which is safe to cut on, non stick effect and
easy to clean. A roasting tin, containing the grilling
rack is provided. You can use a pressure cooker on
the hotplate but however, do check that the base of
the pressure cooker makes good contact with the
hotplate.
All timings are guidelines only, as there are no set
rules for roasting meat - each cut lends itself to
several different ways of preparation and cooking
and each family will have a preference. When meat
is roasted quickly the juices are sealed in,
preserving the full flavour, but there will sometimes
be shrinkage. Slow roast at a lower temperature
method will reduce shrinkage and give a more
tender joint.
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