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CLEANING INSIDE THE GRILL AND
OVEN COMPARTMENTS
The sides and back of the main oven compartment
are coated with special Stayclean linings.
should not be cleaned manually.
The vitreous enamel main oven base, interior main
oven door and grill compartment can be cleaned
using normal oven cleaners with care. Ensure that
the manufacturers instructions are followed and that
all parts are well rinsed afterwards.
Aerosol cleaners must not come into
contact with elements or the door seal as
this may cause damage.
HINTS AND TIPS
Aerosol cleaners must not be used on
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.
Slight discolouration and polishing of the Stayclean
surfaces may occur in time. This DOES NOT affect
the Stayclean properties in any way.
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 a meat tin when
roasting. The water and the fat juices from the joint
create excessive splattering during cooking – even at
normal
temperatures,
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 DOOR GLASS
To prevent damaging or weakening the
door glass panels avoid the use of the
following:
·
Household detergents and bleaches
·
Impregnated pads unsuitable for non-
stick saucepans
·
Brillo/Ajax pads or steel wool pads
·
Chemical oven pads or aerosols
·
Rust removers
·
Bath/Sink stain removers
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