Stay Clean Liners; Cooking; Cleaning - Tricity Bendix 1568 Operating Instructions Manual

STAY-CLEAN LINERS
(where fitted)
CARE OF STAY-CLEAN
Cleaning of the "Stay-Clean' surface 1s
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 1.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 necessasry 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 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.
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 water and the
fat juices from the joint create excessive
splattering during cooking - even at normal
temperatures as well as causing
condensation.
30
4. Covering joints during cooking will also
prevent splashings onto the interior panels;
removing 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.
5. Do use (where supplied) the 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
1. 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.
2. After roasting, always check the Stay-
Clean liners for soilage. If baking between
roasts, this will assist in the cleaning of the
liners.
3. 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.