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5. Clean the outer and inner glass using hot soapy
water or Hob Brite. DO NOT try to clean the
aluminium foil which is inside the door. The foil is
there to help keep the door cool, if it is damaged
it will not work. Ensure that all parts are well
rinsed and thoroughly dry before attempting to
replace the outer door glass.
TO REPLACE THE OUTER GLASS
1. Holding the oven glass with both hands, gently
place the locators into the holes of the brackets
at the bottom of the oven door.
2. Push the top of the oven glass towards the oven
door ensuring the screw location holes line up.
3. Hold the glass in place at the top of the door. Still
holding the glass, carefully open the door and
insert the cross head screw into the location
holes. Give the screws one turn to ensure the
glass is secure.
4. Tighten the screws positively with the Pozidrive
screwdriver before closing the oven door.
DO NOT attempt to use the oven without the
glass being in place.
CLEANING INSIDE THE OVEN AND
GRILL COMPARTMENTS
The vitreous enamel coating in the oven and grill
cavities 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.
HINTS AND TIPS
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.
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.
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