AEG D4100-1 manual Cleaning Inside the Ovens, Care of Stayclean Surfaces, Cleaning the Door Glass

CLEANING INSIDE THE OVENS

The sides and back of the main oven and top oven compartment are coated with Stayclean enamel surfaces.

The Stayclean surfaces inside the ovens should not be cleaned manually. See 'Care of Stayclean Surfaces'.

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

CARE OF STAYCLEAN SURFACES

Aerosol cleaners must not come into contact with elements or the door seal as this may cause damage.

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 fromHINTSANDTIPSthe Stayclean finish.

Manual cleaning of Stayclean is not recommended. Damage will occur if oven sprays or abrasives of any kind are used.

Slight discolouration and polishing of the Stayclean surface 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 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.

Do use the trivet in the meat tin to prevent

lexcess splattering onto the oven interior.

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.

lCovering 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.

CLEANING THE DOOR GLASS

To prevent damaging or weakening the door glass panels avoid the use of the following:

Household detergents and bleaches Impregnated pads unsuitable for non-stick saucepans

Brillo/Ajax pads or steel wool pads Chemical oven pads or aerosols Rust removers

Bath/Sink stain removers

Under no circumstances should the door assembly be detached from the product for cleaning. Please refer to the cleaning instructions.

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