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Care of catalytic liners
Catalytic liners destroy splashes of food and fats when
the oven temperature is raised to around 220°C.
To aid this process it is a good idea to run the oven for
an hour or two per week, without food, to ensure
continued good performance from the Catalytic liners.
• Manual cleaning of the Catalytic liner is not
recommended. Damage will occur if soap
impregnated steel wool pads, aerosol cleaners and
any other abrasives are used.
• Slight discolouration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
• Follow the recommendations in “Cooking to reduce
soilage”
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
overbrowned.
Do use the roasting tin. During roasting, the fat from
the joint will be contained beneath the trivet and
therefore prevent it from splattering onto the 'Catalytic'
liner.
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