Electrolux EOB 31010, User Information, Page: 19 / 36

electrolux 19
As cooking produces oil, fats, splashes
of food, etc., catalytic enamel destroys
them. 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.
To clean the oven cavity, proceed as
follows:
1. remove the oven accessories, if
present (e.g. pans, grids, baking tray,
dripping pan, etc.). Do not leave
anything inside the oven.
2. Turn the oven function control knob
to the fan cooking function .
3. Turn the thermostat control to 250°C.
4. Allow the oven to run empty for
approximately 45 minutes.
5. Open a window for ventilation.
This procedure should be repeated with
the inner grill cooking function
for
approximately 5 minutes.
If the oven cavity is cold, let the oven run
for 60 minutes.
Do not attempt to clean
catalytic enamel.
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.
Care of Catalytic Liners
• 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
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 overbrowned.
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.