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As cooking produces oil, fats, splashes of food,
etc., catalytic enamel destroys them. 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.
To clean the oven cavity, proceed as follows:
1. remove the oven accessories, if present (e.g.
pans, grids, baking tray, dripping pan, etc.).
Do not leave anything inside the oven.
2. Turn the oven function control knob to the fan
cooking function .
3. Turn the thermostat control to 250°C.
4. Allow the oven to run empty for approximately
45 minutes.
5. Open a window for ventilation.
This procedure should be repeated with the full
grill cooking function for approximately 5
minutes.
If the oven cavity is cold, let the oven run for 60
minutes.
Do not attempt to clean catalytic
enamel.
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”.
Care of Catalytic Liners
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 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.