Care of Stayclean Surfaces

CLEANING INSIDE THE OVEN AND GRILL COMPARTMENTS

The sides and back panel of the main oven are coated with special Stayclean coating.

The Stayclean surfaces inside the oven should not be cleaned manually. See below ‘Care of Stayclean Surfaces’.

The vitreous enamel in the top oven, grill compartment and fan oven base can be cleaned using normal oven cleaners or aerosol oven cleaners with care. Ensure that the manufactures instructions are followed and that all parts are well rinsed afterwards.

Aerosol cleaners must not be used on the Stayclean surfaces and must not come into contact with elements or the door seal as this may cause damage.

For advice on how the keep the Stayclean surfaces in good condition see ‘Care of Stayclean Surfaces’.

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.

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.