23
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 grill/top oven and
main oven compartments 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.
