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CLEANING INSIDE
GRILL COMPARTMENTS
The Stayclean surfaces on the rear oven panel and
sides should not be cleaned manually.
The vitreous enamel in the grill compartment and on
the oven base can be cleaned using normal oven
cleaners or aerosol oven cleaners with care. Ensure
that the manufacturers instructions are followed and
that all parts are well rinsed afterwards.
Aerosol cleaners must not be used on the
Stayclean rear oven panel and must not come
into contact with elements or the door seal as
this may cause damage.
For advice on how the keep the Stayclean surfaces
linings in good condition see 'Care of Stayclean
Surfaces'.
CARE OF STAYCLEAN SURFACES
The Stayclean surfaces destroy splashes of food and
fats when the oven temperature is raised to around
220°C.
It is a good idea to run the oven for an hour or two
per week to ensure continued good performance
from the Stayclean finish.
THE
OVEN
AND
HINTS AND TIPS
·
Manual cleaning of the Stayclean surfaces IS
NOT recommended. Damage will occur if
abrasives or aerosol sprays of any kind are used.
·
Slight
discolouration
Stayclean surfaces may occur in time. This does
not affect the Stayclean properties in any way.
·
A good time to allow the oven to run on is after
the weekly roast. After removing the roast, turn
the oven up to 220°C and allow to run for an hour
or so.
·
It is important not to allow a build-up of soilage as
this can prevent the Stayclean surfaces from
working.
·
Follow the recommendations below to keep oven
soilage to a minimum.
·
Cook at the recommended temperatures. Higher
temperatures
soilage. Try cooking at lower temperatures for
an increased length of time, you will save energy
and often the joint is more tender.
·
Use minimal, if any, extra oil or fat when roasting
meat, potatoes only require brushing with fat
before cooking.
roasting will increase splashing and soilage.
·
It is not necessary to add water to a meat tin
when roasting. The water and the fat juices from
the joint create excessive splattering during
cooking even at normal temperatures as well as
causing condensation.
·
Covering joints during cooking will also prevent
splashing onto the interior surfaces. Removing
the covering for the last 20-30 minutes will allow
extra browning if required. Some large joints and
turkeys especially benefit by this method of
cooking, allowing the joint to cook through before
the outside is over-browned.
25
and
polishing
during
roasting
will
Extra fat in the oven during
of
the
increase
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