Cleaning of the cover
To clean the cover well, open and remove from it’s support as shown in Fig. 17
After cleaning, remount by pressing down heavily to replace it in its support.
FO 0418
CARE OF CATALYTIC SIDES
Fig. 17
The catalytic sides can neutralise most food and splashes of grease when the temperature exceeds 220˚C. To facilitate cleaning, it is advisable to heat the oven, empty, above this temperature for 1 to 2 hours a week.
Practical advice:
. Manual cleaning of catalytic sides is not advisable.
. These sides are irremediably damaged by the use of sprays, steel wool soaked in soap or other detergents.
. With time some discolouring of the sides may occur. This will not affect the catalytic action.
. Once the sides are saturated the cleaning process ceases. This does not effect the appliance’s operation.
. Follow the advice given below in order to reduce to a minimum the formation of splashes in the oven.
How to diminish splashes? Some advice:
Always cook at the recommended temperature. When roasting, temperatures which are too high can contribute to the formation of splashes.
Try to cook at lower temperatures (do not, of course, forget to adapt cooking times). You will save energy and roasted meat will be much more tender.
Use only a small quantity of fat or oil, or even no fat at all when roasting meat. The addition of fat when grilling or roasting contributes to the formation of splashes of fat.
It is unnecessary to add water when roasting or grilling meat. The addition of water and the meat juices will contribute, during the cooking process, to the formation of fat splashes and condensation.
The sides are better protected against splashes if the dish containing the roast is covered. In this case the covering must be removed
Some large pieces of meat and turkey can certainly be cooked in this way; the inside will thus be cooked before the outside burns.
Always use the dripping pan when roasting or grilling meat.
The long life of your catalytic sides is dependent on your following this fundamental advice.
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