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CLEANING INSIDE THE OVENS
The sides and back of the main oven and top oven
compartment are coated with Stayclean enamel
surfaces.
The Stayclean surfaces inside the ovens should
not be cleaned manually. See 'Care of Stayclean
Surfaces'.
The vitreous enamel in the top oven / grill
compartment base and fan oven base can be
cleaned using normal oven cleaners or aerosol
oven cleaners with care. Ensure that the
manufacturers instructions are followed and that all
parts are well rinsed afterwards.
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.
Manual cleaning of Stayclean is not
recommended. Damage will occur if oven
sprays or abrasives of any kind are used.
Slight discolouration and polishing of the
Stayclean surface may occur in time. This
DOES NOT affect the Stayclean properties in
any way.
A 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 or so. It is important NOT to allow a
build-up of soilage as this can prevent the
Stayclean 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.
Do use the trivet in the meat tin to prevent
excess splattering onto the oven interior.
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.
CLEANING THE DOOR GLASS
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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
Aerosol cleaners must not come into
contact with elements or the door seal
as this may cause damage.
Under no circumstances should the
door assembly be detached from the
product for cleaning. Please refer to the
cleaning instructions.