Zanussi HC9518 Instructies voor gebruik en verzorging - Pagina 24
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Care of Stay Clean
Cleaning of the 'Stay-Clean' surface is
initiated by an inclusion of special oxides
in the enamel; these are activated when
the temperature of the oven is raised,
and aided by oxygen, result in the soilage
i.e. food splatter and grease being
destroyed. The linings clean themselves
during normal roasting and baking. As
cleaning may be improved by exposure
to a higher temperature, it may be
necessary to run the oven at maximum
temperature for an hour or two per week.
The 'Stay-Clean' panels should not be
immersed in water and manual cleaning
is not advisable. Do not use soap
impregnated steel wool pads, aerosol
cleaners, or any abrasive cleaners as
these may damage the surface of the
panels. Slight discolouration may occur
in time, together with polishing of the
surface finish by the oven shelves but
this will not affect the cleaning properties
of the panels. In order to ensure that the
liner retain their Stay-Clean properties
and give years of excellent service, it
may be worthwhile understanding the
following points:-
Cooking
To minimise oven soilage
1. Cook as the recommended tempera¬
ture. Higher temperatures during
roasting will increase soilage. Try
cooking at lower temperatures for an
increase length of time, you will save
energy and often the joint is more
tender.
2. Use minimal, if any, extra cooking 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.
3. It is not necessary to add water to
meat tin when roasting. The water
the fat juices from the joint create
excessive splattering during cooki
even at normal temperatures as w<
causing condensation.
4. Covering joint during cooking wil
also prevent splashings onto the
interior panels; remove the coverii
for the last 20-30 minutes will allc
extra browning if requiiedrSOme
large joints and turkeys especially
benefit by this method of cooking
allowing the joint to cook through
before the outside is over-browne<
5. Do use a trivet in the roasting tin.
During roasting, the fat from the j
will be contained beneath the trivt
and therefore prevent it from
splattering onto the Stay-Clean lir
Cleaning
1. The linings will clean themselves
during normal roasting and bakinj
is important to ensure that a build
of soilage does not occur as exces
soilage can prevent the Stay-Cleai
properties of the catalytic enamel
from working.
2. After roasting, always check the 5
Clean liners for soilage. If baking
between roasts, this will assist in i
cleaning of the liners.
3. As cleaning is improved by expos
to a higher temperature, it may be
necessary to run the oven at maxi
temperature for an hour or two pe
week or after each roast.
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