Stay Clean Liners; Cleaning - Zanussi VC9516 Instructions For The Use & Care

Stay Clean Liners
Care of Stay-Clean
Cleaning of the 'Stay-Clean' surface is
initiated by an inclusion of special
oxides in the enamel; these are activated
when the temperature of the oven is
raised, and aided by oxygen, result in the
soilage i.e. food splatter and grease being
destroyed. The linings clean themselves
during normal roasting and baking. As
cleaning may be improved by exposure
to a higher temperature, it may be
necessary to run the oven at maximum
temperature for an hour or two per week.
The 'Stay-Clean' panels should not be
immersed in water and manual cleaning
is not advisable. Do not use soap
impregnated steel wool pads, aerosol
cleaners, or any abrasive cleaners as
these may damage the surface of the
panels. Slight discolouration may occur
in time, together with polishing of the
surface finish by the oven shelves but
this will not affect the cleaning
properties of the panels. In order to
ensure that the liners retain their Stay-
Clean properties and give years of
excellent service, it may be worthwhile
understanding the following points:-
Cooking
To minimise oven soilage
1. Cook as the recommended tempera-
tures. Higher temperatures during
roasting will increase soilage. Try
cooking at lower temperatures for an
increased length of time, you will
save energy and often the joint is
more tender.
2. Use minimal, if any, extra cooking
oil or fat when roasting meat;
potatoes only require brushing with
fat before cooking. Extra fat in the
oven during roasting will increase
splashing and soilage.
3. It is not necessary to add water to
the meat tin when roasting. The
4.
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 splashings onto
the interior panels; remove the
covering for the last 20-30 minutes
will allow extra browning if
required. Some large joints and
turkeys especially will benefit by
this method of cooking, allowing
the joint to cook through before
the outside is over-browned.
Do use a trivet in the roasting tin.
During roasting, the fat from the joint
will be contained beneath the trivet
and therefore prevent it from
splattering onto the Stay-Clean liners.
Cleaning
l. The linings will clean themselves
during normal roasting and baking. It
is important to ensure that a build up
of soilage does not occur as excessive
soilage can prevent the Stay-Clean
properties of the catalytic enamel
from working.
After roasting, always check the
Stay-Clean liners for soilage.
If baking between roasts, this will
assist in the cleaning of the liners.
. As cleaning is improved by
exposure to a higher temperature,
it may be necessary to run the
oven at maximum temperature for
an hour or two per week or after
each roast.