Tricity Bendix BD 921 Cleaning Inside The Ovens, Care Of Stayclean Surfaces, Hints And Tips

TO CLEAN INSIDE THE INNER GLASS DOOR

The inner glass door is not removable. Clean using hot soapy water or Flash Cream Cleaner and a soft cloth. Take care NOT to use abrasives as they may damage the glass or seal.

CLEANING INSIDE THE OVENS

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

The vitreous enamel oven base can be cleaned 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.

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

The grill deflector is removable for easy cleaning. Thorough cleaning with a soap impregnated steel wool pad is recommended.

CLEANING THE OVEN SHELVES AND GRILL/OVEN FURNITURE

Soak the oven shelves and grilling grid in hot soapy water if heavily soiled, they will then clean more easily.

The grill pan, meat tin and trivet can be cleaned using a soap impregnated steel wool pad.

All the above items of grill/oven furniture are dishwasher safe.

NOTE: The grill pan handle should not be cleaned in the dishwasher.

CARE OF STAYCLEAN SURFACES

Stayclean surfaces destroy splashes of food and fats when the oven temperature is raised to around 220°C.

To aid this process it is a good idea to run the oven for an hour or two per week without food, to ensure continued good performance from the Stayclean finish.

HINTS AND TIPS

Manual cleaning of Stayclean is not recommended. Damage will occur if soap impregnated steel wool pads, aerosol cleaners and any other abrasives are used.

Slight discolouration and polishing of the Stayclean surface may occur in time. This does

lnot affect the Stayclean properties in any way.

Follow the recommendations below to keep oven soilage to a minimum.

COOKING TO REDUCE SOILAGE

1.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.

2.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.

3.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.

4.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.

5.Do use the trivet in the roasting tin. During roasting the fat from the joint will be contained beneath the trivet and therefore prevent it from splattering onto the 'Stayclean' finish.

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