11
Allow the oven to cool down, remove
the drop collecting basin, and
unscrew the ring nuts of the shelf
supports.
Remove the side panels.
If necessary, unscrew the fixing
screw of the back panel and remove
it. Once the cleaning is carried out,
refit the parts following these
instructions backwards.
FO 0145
FO 0085
FO 0028
Removing the catalytic liners
(Mod. ZBM 775)
If the self-cleaning panels have been installed into the
oven, they should be removed from time to time to allow
a thorough cleaning.
The Hinged Grill
The oven can be fitted with a hinged grill element, to
enable you to clean the roof of the oven easily.
Before proceeding ensure the oven is cool and is
isolated from the electricity supply.
l
Undo the screws which hold the grill in place (see
Fig. 7). When doing this operation for the first time,
we recommend using a screwdriver.
l
Then gently pull the grill downward to allow access to
the oven roof.
l
Clean the oven roof with a suitable cleaner and wipe
dry before replacing the hinged grill element.
l
Gently push up the grill element into place and firmly
screw into place the holding nuts.
Ensure the grill holding nuts are firmly in
place to avoid the grill falling down when in
use.
Fig. 7
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.
