Care of catalytic enamel

As cooking produces oil, fats, splashes of food, etc., catalytic enamel destroys them.

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.Select the Conventional Oven Function by touching

the "Cooking Functions" control until the symbol appears in the display.

3.Set the temperature to 250°C using control .

4.Allow the oven to run empty for approximately 45 minutes.

5.Open a window for ventilation.

This procedure should be repeated with the "Double Grill"

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.

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.

Hints and Tips

•Manual cleaning of the catalytic enamel 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”.

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.

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