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CLEANING THE GRILL DEFLECTOR,
GRILL PAN, GRILL PAN GRID AND OVEN
SHELVES
All removable parts, except the grill pan handle can
be washed in the dishwasher.
The grill pan and grill deflector may be cleaned using
a soap impregnated steel wool pad. The grill pan grid
and oven shelves should be cleaned using hot soapy
water. Soaking first in soapy water will make cleaning
easier.
CLEANING INSIDE THE OVEN AND
GRILL COMPARTMENTS
The Stayclean surface on the rear oven panel should
not be cleaned manually.
The vitreous enamel base and sides in the grill
compartment and the fan oven base and sides 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 the
Stayclean rear oven panel and must not come
into contact with elements or the door seal as
this may cause damage.
See Hints and Tips for keeping oven soilage to a
minimum.
HINTS AND TIPS
Manual cleaning of the Stayclean surface IS
NOT recommended. Damage will occur if oven
sprays or abrasives of any kind are used.
The Stayclean surface destroys 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.
Slight discolouration and polishing of the
Stayclean surface may occur in time. This DOES
NOT affect the Stayclean properties in any way.
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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