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Cleaning the shelves and grill/oven furniture All removable parts, can be washed in the
dishwasher.
The grill pan, grill pan grid and oven shelves
may be cleaned using a soap impregnated
steel wool pad. Soaking first in hot soapy
water will make cleaning easier.
Do not clean the grill burner itself. Cleaning
the grill may cause the holes in t he burner to
become blocked preventing it from operating
correctly. Due to the nature of stainless steel
the grill burner may tarnish through use over
a period of time. This is quite no rmal and is
not a fault on the appliance. Clean the area
around the grill frequently using hot soapy
water.
The sides and back of the main oven
compartment are coated with a special
Stayclean coating. They should not be
cleaned manually.
The vitreous enamel main oven base and
grill/second oven compartment can be
cleaned using normal oven cleaners with
care. Ensure that the manufacturers
instructions are fo llowed and that all parts
are well rinsed afterwards.
Aerosol cleaners must not come
into contact with elements/burners,
door seal, or any painted finishes as
this may cause damage.
Aerosol cleaners must not be used
on Stayclean surfaces.
To carry out the cleaning cycle remove the
oven shelves a nd set the oven to gas mark
7. It is a good idea to run the oven for an
hour or two per week to ensure continued
good performance from the Stayclean finish.
Slight di scoloration and polishing of the
Stayclean surfaces may occur in time. This
DOES NOT affect the Stayclean properties
in any way.
Use minimal, if any, extra oil or fat when
roasting meat, potatoes only require
brushing with fat befo re cooking. Extra fat in
the oven during roasting will increase
splashing and soilage.
It is NOT necessary to add water to a 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 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 over browned.