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DO NOT ATTEMPT TO REMOVE ANY OF
THE CONTROL KNOBS FROM THE
AS THIS MAY CAUSE DAMAGE AND IS A
SAFETY HAZARD
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 chrome hotplate
supports should NOT be removed.
The grill pan and grill deflector can 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/GRILL
COMPARTMENTS
The Stayclean surfaces inside the ovens should not
be cleaned manually. See "Care of Stayclean
Surfaces".
The vitreous enamel 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
elements 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.
Do use the trivet in the roasting tin. During roasting,
the fat from the joint will be contained beneath the
trivet and therefore prevent it from splashing onto 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 over-browned.
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