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CLEANING INSIDE THE MAIN OVEN
The sides and back of the main oven are coated with
a Stayclean surface.
The Stayclean surfaces inside the oven should not
be cleaned manually.
Surfaces'.
The vitreous enamel in the grill/top compartment and
the main 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
·
Manual cleaning of the Stayclean surface 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 to keep oven
soilage to minimum.
See 'Care of Stayclean
and
polishing
of
·
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.
CLEANING THE SHELVES, WIREWORK
RUNNERS AND GRILL/OVEN FURNITURE
All removable parts, except the grill pan handle can
the
be washed in the dishwasher.
The grill pan, grill pan grid, meat tin, oven shelves
and wirework runners may be cleaned using a soap
impregnated steel wool pad.
soapy water will make cleaning easier.
35
during
roasting
will
Extra fat in the oven during
Soaking first in hot
increase
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