Care Of Catalytic Liners; Cooking To Reduce Soilage - Tricity Bendix TBF 690 Instruction Booklet

Care of catalytic liners

Catalytic liners (except for the oven base) 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.
Hints and Tips
• 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".

Cooking to reduce soilage

Cook at the recommended temperatures. Higher
temperatures during roasting will increase soilage. Try
cooking to 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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