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Care of catalytic Liners

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 full

grill cooking function

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.

•

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".

for approximately 5

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.