User manual

27
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.
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 oven(s)
The sides and back of the
grill/second oven and main oven
compartments are coated with a
special Stayclean coating. They
should not be cleaned manually.
The vitreous enamel main oven
base and grill/second oven
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.
Aerosol cleaners must not
come into contact with
elements/burners, door seal,
or any painted finishes as
this may cause damage.
Hints and tips
Aerosol cleaners must not be
used on Stayclean surfaces.
To carry out the cleaning cycle
remove the oven shelves and 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 discoloration 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 before
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.