Electrolux D81000, D81005 Cleaning Inside the Ovens, Care of Stayclean Surfaces

CLEANING INSIDE THE OVENS

The vitreous enamel coating in the ovens can be c eaned using normal oven cleaners or aerosol oven c eaners 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 from the HINTSANDTIPSStayclean 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 excess 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

lcondensation.

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.

REMOVING AND REPLACING WIREWORK SIDE RUNNERS

Remove all shelves and furniture from the oven. If fitted ensure the telescopic runners are pushed back into place in the oven cavity. Hold the bottom of the wirework runners and draw the runners towards the centre of the oven. Unhook from the top and remove.

The telescopic runners should be dried carefully after washing in hot water to which washing up liquid has been added. If heavily soiled mild abrasives may be used.

To replace the runners, hook the wirework side runner into the cavity, slide back and press into place.

Ensure the wirework runners are firmly in position before replacing the oven shelves.

BRACKET

CAVITY CENTRE

CLEANING THE GRILL AND OVEN FURNITURE

All removable parts, except the grill pan handle and telescopic runners can be washed in the dishwasher. Alternatively soak them in hot soapy water if heavily soiled. They will then clean more easily.

The grill pan, meat tin, trivet and grill deflector may be cleaned using a soap impregnated steel wool pad. The grill pan grid, wirework runners and oven shelves should be cleaned using hot soapy water. Soaking first will make cleaning easier.

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