Cleaning the doors, Household detergents and bleaches

Cleaning inside the grill and oven compartments

•The sides and back of the main oven compartment are coated with a special Stay- clean coating. They should not be cleaned manually.

•The vitreous enamel grill/second oven and main oven base and grill compartment base can be cleaned using normal oven cleaners with care. Ensure that the manufacturers instructions are followed and that all parts are well rinsed afterwards.

WARNING!

Aerosol cleaners must not come into contact with elements, the door seal, or any painted finishes as this may cause damage.

WARNING!

Aerosol cleaners must not be used on Stay- clean surfaces.

•To carry out the cleaning cycle, remove the oven shelves and set the oven to 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 Stay-clean finish.

•Slight discolouration and polishing of the Stay-clean surfaces may occur in time. This does not affect the Stay-clean properties in any way.

•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 staining of the cavity.

•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.