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CLEANING INSIDE THE OVEN AND
GRILL COMPARTMENTS
The sides, and back of the main oven compartment
are coated with Stayclean enamel.
The Stayclean surfaces inside the ovens should not
be cleaned manually. See ‘Care of Stayclean
Surfaces’.
The vitreous enamel top oven, grill compartment 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.
Aerosol cleaners must not be used on Stayclean
surfaces and must not come into contact with the
elements or the door seal as this may cause
damage.
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 the Stayclean surface IS NOT
recommended. Damage will occur if abrasives or
aerosol sprays of any kind are used.
• Slight discolouration and polishing of the
Stayclean surfaces may occur in time. This
DOES NOT affect the Stayclean properties in
any way.
• Agoodtimetoallowtheoventorunonisafter
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
surfaces from working.
• Follow the recommendations below to keep oven
soilage to 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 a 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 over-browned.
CLEANING THE DOOR GLASS
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
CLEANING BETWEEN THE OUTER AND
INNER DOOR GLASS
The outer door glass is removable for cleaning.
TO REMOVE THE OUTER GLASS
1. Open the oven door slightly to gain access to the
two cross head screws on the top of the oven
door.