Care Of Stayclean Surfaces - Tricity Bendix SI 255 Operating And Installation Instructions

Aerosol cleaners must not be used on the
Stayclean linings and must not come into
contact with elements as this may cause
damage.
For advice on how to keep the Stayclean linings in
good condition see 'Care of Stayclean Surfaces'.
CARE OF STAYCLEAN SURFACES
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.
Do use the trivet in the roasting tin. During roasting,
the fat from the joint will be contained beneath the
trivet and therefore prevent it from splashing onto the
Stayclean finish.
HINTS AND TIPS
Manual cleaning of the Stayclean linings is NOT
recommended. Damage will occur if oven sprays
or abrasives of any kind are used.
Slight discolouration and polishing of the
Stayclean linings 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 from
working.
Follow the recommendations below to keep oven
soilage to a minimum.
Cook at the recommended temperatures. 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.
Use minimal, if any, extra 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.
It is NOT necessary to add water to the 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.