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21
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 oven back panel is coated with a special Stay
Clean finish.
Aerosol cleaners must not be used on the
Stayclean side linings and must not come into
contact with elements as this may cause damage.
For advice on how to keep the Stayclean finish in
good condition see 'Care of Stayclean Surface'.
The vitreous enamel oven base and grill
compartment 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
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.
HINTS AND TIPS
• Manual cleaning of the Stayclean surfaces 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 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 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.