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Care of catalytic enamel
As cooking produces oil, fats, splashes of food, etc.,
catalytic enamel destroys them.
To clean the oven cavity, proceed as follows:
1. remove the oven accessories, if present (e.g. pans,
grids, baking tray, dripping pan, etc.). Do not leave
anything inside the oven.
2. Select the Conventional Oven Function by touching
the "Cooking Functions" control until the symbol
appears in the display.
3. Set the temperature to 250°C using control .
4. Allow the oven to run empty for approximately 45
minutes.
5. Open a window for ventilation.
This procedure should be repeated with the "Double Grill"
function for approximately 5 minutes.
If the oven cavity is cold, let the oven run for 60 minutes.
Do not attempt to clean catalytic enamel.
Hints and Tips
• Manual cleaning of the catalytic enamel 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.