Care of Stayclean Surfaces

Your appliance has oven linings coated with a special finish to help make cleaning the oven easier.

The Stayclean surfaces destroy 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.

THINGS TO NOTE

When operating the appliance at higher temperatures than used in normal cooking the surfaces of the appliance may get hotter than usual. Children should be kept away.

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.

A good time to allow the oven to run on is after 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.