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CLEANING THE DUAL GRILL
The Dual Grill will clean itself during normal use.
However, if it has become excessively soiled, run the
grill at full setting for approximately 3 minutes to burn
off residues of food.
During this time smoke may be emitted from the grill
area. The amount of smoke will depend on the
soilage on the grill. Ventilate the kitchen, open a
window if necessary.
DO NOT attempt to insert any item or implement
through the grill mesh.
CLEANING INSIDE THE OVEN AND GRILL
COMPARTMENTS
The sides and back of the main oven and top oven
compartment are coated with Stayclean enamel surfaces.
The Stayclean surfaces inside the main oven should
not be cleaned manually. See Page 27 'Care of
Stayclean Surfaces'.
The vitreous enamel in the grill compartment base
and the fan 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 Stayclean
surfaces and must not come into contact with
the elements or the door seal as this may cause
damage.
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.
HINTS AND TIPS
l
Manual cleaning of Stayclean is not recommended.
Damage will occur if oven sprays or abrasives of any
kind are used.
l
Slight
discolouration
Stayclean surface may occur in time. This DOES
NOT affect the Stayclean properties in any way.
l
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.
l
Follow the recommendations below to keep oven
soilage to a minimum.
l
Cook at the recommended temperatures. Higher
temperatures
during
soilage. Try cooking at lower temperatures for an
increased length of time, you will save energy
and often the joint is more tender.
l
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.
l
Do use the trivet in the meat tin to prevent
excess splattering onto the oven interior.
l
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.
l
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 overbrowned.
and
polishing
of
the
roasting
will
increase
27
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