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AFTER CLEANING
To maintain the appearance of the hotplates
occasionally apply a little salt free vegetable oil or
commercial restorative agent.
To apply vegetable oil, first heat the hotplate on a
medium setting for 30 seconds then turn OFF. Pour
a very small amount of oil onto kitchen paper, apply
the paper to the hotplate and wipe off any excess oil.
Heat the hotplate on a medium setting for 1 minute.
To apply restorative agent, apply a thin coating of ‘4
Hob’ or use a ‘Minky’ Hotplate Cleaning Cloth
following the manufacturers instructions.
CLEANING THE GRILL AND OVEN
FURNITURE
All removable parts except the grill pan handle can
be washed in the dishwasher.
The grill pan, grill pan grid and oven shelves may be
cleaned using a soap impregnated steel wool pad.
Soaking first in soapy water will make cleaning
easier.
CLEANING INSIDE THE OVEN/GRILL
COMPARTMENT
The vitreous enamel main oven and interior oven
door 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.
HINTS AND TIPS
• 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.