Zanussi ZKG5530 user manual Cleaning the grill and oven furniture

Pan support

Cap

Hole

Crown

Location peg

Electrode

Slots

Body

Cleaning the grill and oven furniture

All removable parts, except the grill pan handle 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.

Cleaning the grill

Do not clean the grill burner itself. Cleaning the grill may cause the holes in the 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 normal and is not a fault on the appliance. Clean the area around the grill frequently using hot soapy water.

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 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 gas mark 6.

•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.

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