CLEANING THE GRILL DEFLECTOR,HINTS AND TIPS
GRILL PAN, GRILL PAN GRID, SERVERY
lManual cleaning of Stayclean IS NOT
AND OVEN SHELVES
recommended. Damage will occur if oven
All removable parts can be washed in thesprays or abrasives of any kind are used.
dishwasher.
lSlight discolouration and polishing of the
The grill pan and grill deflector can be cleaned usingStayclean surface may occur in time. This
does not affect the Stayclean properties in
a soap impregnated steel wool pad. The grill panany way.
grid, servery and oven shelves should be cleaned
using hot soapy water. Soaking first in soapy water
will make cleaning easier .lA 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
CLEANING INSIDE THE OVEN/GRILL
or so. It is important NOT to allow a build-up of
COMPARTMENTSsoilage as this can prevent the Stayclean from
working.
The Stayclean surfaces inside the main oven
(2560S) and top and main ovens (2590S) should notlFollow the recommendations below to keep oven
be cleaned manually. See "Care of Staycleansoilage to a minimum.
Surfaces".
lCook at the recommended temperatures. Higher
The vitreous enamel oven base and grilltemperatures during roasting will increase
compartment (2560S only) can be cleaned usingsoilage. Try cooking at lower temperatures for an
normal oven cleaners or aerosol oven cleaners withincreased length of time, you will save energy
care. Ensure that the manufacturers instructions areand often the joint is more tender.
followed and that all parts are well rinsed afterwards.
lUse minimal, if any, extra oil or fat when roasting
Aerosol cleaners must not be used on Staycleanmeat, potatoes only require brushing with fat
surfaces and must not come into contact withbefore cooking. Extra fat in the oven during
elements as this may cause damage. roasting will increase splashing and soilage.
lIt 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.
lCovering 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
CARE OF STAYCLEAN SURFACES
cooking, allowing the joint to cook through before
the outside is over-browned.
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.
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ACEC
