Care of Catalytic Liners
Catalytic liners 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 Catalytic liners.
Hints and Tips
•Manual cleaning of the Catalytic liner 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 Catalytic surface may occur in time. This does not affect the Catalytic properties in any way.
•Follow the recommendations in “Cooking to reduce soilage”.
Cooking to reduce soilage
Cook at the recommended temperatures. Higher temperatures during roasting will increase soilage. Try
cooking to 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 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. Covering joints during cooking will also prevent splashing onto the interior surfaces; removing the covering for the last
Do use the roasting tin. During roasting, the fat from the joint will be contained beneath the trivet and therefore prevent it from splattering onto the 'Catalytic' liner.
Something not working
If the oven is not working correctly, please carry out the following checks, before contacting your local Service Centre. IMPORTANT: If you call out an engineer to a fault listed below, or to repair a fault caused by incorrect use or installation, a charge will be made even if the appliance is under guarantee.
SYMPTOM | SOLUTION | |
The oven does not come on | Check that the current time of day has been set on the | |
| programmer (see chapter "Setting the time of day") | |
| Check that both a cooking function and temperature | |
| have been selected. | |
| Check the oven is wired in properly, and the socket | |
| switch or the switch from the mains supply to the oven | |
| are ON. | |
|
| |
The oven temperature light does not come on | Select a temperature with the thermostat control knob | |
Select a function with the oven function control knob. | ||
| ||
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| |
The oven light does not come on | Select a function with the oven function control knob | |
Check the light bulb, and replace it if necessary (see | ||
| ||
| "Replacing the Oven Light") | |
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| |
It takes too long to finish the dishes, or they are | The temperature may need adjusting | |
cooked too fast. | Refer to the contents of this booklet, especially to the | |
| chapter “Using the Oven”. | |
|
| |
Steam and condensation settle on the food and the | Leave dishes inside the oven no longer than | |
oven cavity. | minutes after the cooking is completed. | |
|
| |
The electronic programmer does not work | Check the instructions for the timer. | |
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| |
The oven fan is noisy | Check that shelves and bakeware are not vibrating in | |
| contact with the oven back panel. | |
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