CLEANING INSIDE THE GRILL / OVENHINTS AND TIPS
COMPARTMENTS
lManual cleaning of the Stayclean linings IS NOT
The sides of the main oven are coated with specialrecommended. Damage will occur if oven sprays or
Stayclean linings.abrasives of any kind are used.
The Stayclean linings should not be cleaned
manually.lSlight discolouration and polishing of the Stayclean
linings may occur in time. This does not affect the
The vitreous enamel main oven base, back panel,Stayclean properties in any way.
interior main oven door and top oven/ grilllA good time to allow the oven to run on is after
compartment can be cleaned using normal oven
cleaners or aerosol oven cleaners with care. Ensurethe weekly roast. After removing the roast, turn
the oven up to 220°C and allow to run for an hour
that the manufacturers instructions are followed andor so. It is important NOT to allow a build-up of
that all parts are well rinsed afterwards.
soilage as this can prevent the Stayclean from
Aerosol cleaners must not be used on theworking.
Stayclean linings and must not come intolFollow the recommendations below to keep oven
contact with elements as this may causesoilage to a minimum.
damage.
lCook at the recommended temperatures. Higher
For advice on how to keep the Stayclean linings intemperatures during roasting will increase
good condition see 'Care of Stayclean Surfaces'.soilage. Try cooking at lower temperatures for an
increased length of time, you will save energy
and often the joint is more tender.
lUse 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.
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
CARE OF STAYCLEAN SURFACESas causing condensation.
Stayclean surfaces destroy splashes of food and fatslCovering joints during cooking will also prevent
when the oven temperature is raised to aroundsplashing onto the interior surfaces. Removing
220°C.the covering for the last 20-30 minutes will allow
extra browning if required. Some large joints and
It is a good idea to run the oven for an hour or twoturkeys especially benefit by this method of
per week to ensure continued good performancecooking, allowing the joint to cook through before
from the Stayclean finish.the outside is over-browned.
Do use the trivet in the roasting tin. During roasting,
the fat from the joint will be contained beneath the
trivet and therefore prevent it from splashing onto the
Stayclean finish.
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ACEC
