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Catalytic liners destroy splashes of food and fats when
the oven temperature is raised to around 220°C.
To aid this process it is a good idea to run the oven for an
hour or two per week, without food, to ensure continued
good performance from the Catalytic liners.
Hints and Tips
Manual cleaning of the Catalytic liner is not
recommended. Damage will occur if soap impregnated
steel wool pads, aerosol cleaners and any other
abrasives are used.
Slight discolouration and polishing of the Catalytic
surface may occur in time. This does not affect the
Catalytic properties in any way.
Follow the recommendations in Cooking to reduce
soilage.
Cooking to reduce soilage
Cook at the recommended temperatures. Higher
temperatures during roasting will increase soilage. Try
cooking to 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
Cleaning the hinged grill
This model has been fitted with a hinged grill element to
enable you to clean the roof of the oven easily.
Before proceeding ensure the oven is cool and
is disconnected from the electricity supply.
1) Undo the screws which holds the grill in place (see
diagram). When doing this operation for the first time,
we recommend using a screwdriver.
2) Then gently pull the grill downward to allow access
to the oven roof (see diagram).
3) Clean the oven roof with a suitable cleaner and wipe
dry before replacing the hinged grill element.
4) Gently push up the grill element into place and firmly
screw into place the holding nuts.
Ensure the grill holding nuts are firmly in place to
avoid the grill falling down when in use.
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.
Do use the roasting tin. During roasting, the fat from the
joint will be contained beneath the trivet and therefore
prevent it from splattering onto the 'Catalytic' liner.
Care of catalytic liners