Zanussi SC5412 Instruções de utilização e cuidados - Página 18
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STAY-CLEAN LINERS
(where fitted)
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.
Manual cleaning is not advisable on 'Stay-
Clean'
panels.
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 liners 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 at the recommended temper¬
atures.
Higher
temperatures
during
roasting will increase soilage. Try cooking
at lower temperatures for an increased
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 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 con¬
densation.
4. Covering joints during cooking will also
prevent splashings onto the interior panels;
removing the covering for the last 20-30
minutes will allow extra browning if
required. Some large joints and turkeys
especially will benefit by this method of
cooking, allowing the joint to cook through
before the outside is over-browned.
5. Do use (where supplied) the trivet in the
roasting tin. During roasting, the fat from
the joint will be contained beneath the trivet
and therefore prevent it from splattering
onto the Stay-Clean liners.
Cleaning
1. The linings will clean themselves during
normal roasting and baking. It is important
to ensure that a build up of soilage does not
occur as excessive soilage can prevent the
Stay-Clean properties of the catalytic
enamel from working.
2. After roasting, always check the Stay-
Clean liners for soilage. If baking between
roasts, this will assist in the cleaning of the
liners.
3. As cleaning is 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 or after each
roast.
4. The panels which are directly next to the
oven elements reach higher temperatures
and clean more readily. It may be
necessary to expose the roof or back panel,
where fitted, to a radiant grill element to
assist in burning off excessive soilage. This
is not normally necessary but is worth
remembering if required.
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