HINTS AND TIPS
Slight discolouration and polishing of the Stayclean surfaces may occur in time, but this will not affect their self cleaning properties.
A good time to use the oven cleaning cycle is after the weekly roast.
If you do a lot of roasting and very little baking you should follow the cleaning cycle every week. If you roast very little you will only need to follow the cleaning cycle every 2 - 3 weeks.
Follow the recommendations below to keep soilage to a minimum.
COOKING TO REDUCE SOILAGE.
Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try cooking at lower temperature 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
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