Aerosol cleaners must not be used on the It is not necessary to add water to a meat tin
Stayclean surfaces and must not come intowhen roasting. The water and the fat juices from
contact with the elements or the door seal as thisthe joint create excessive splattering during
may cause damage.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 over-browned.
CARE OF 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.
CLEANING THE DOOR GLASS
HINTS AND TIPS
To prevent damaging or weakening the
Manual cleaning of the Stayclean surfaces ISdoor glass panels avoid the use of the
NOT recommended. Damage will occur iffollowing:
abrasives or aerosol sprays of any kind are used. Household detergents and bleaches
Impregnated pads unsuitable for non-
Slight discolouration and polishing of thestick saucepans
Stayclean surfaces may occur in time. This
DOES NOT affect the Stayclean properties in Brillo/Ajax pads or steel wool pads
any way. Chemical oven pads or aerosols
Rust removers
A good time to allow the oven to run on is after
the weekly roast. After removing the roast, turn Bath/Sink stain removers
the oven up to 220°C and allow to run for an hour
or so. It is important NOT to allow a build-up of
soilage as this can prevent the Stayclean
surfaces from working.
Follow the recommendations below to keep oven
soilage to a minimum.
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.
27 |
ACEC
