Zanussi ZANUSSI ZKG5530 Kullanıcı Kılavuzu - Sayfa 21

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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 main oven

compartment 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

Pan support

the manufacturers instructions are followed

Cap

and that all parts are well rinsed afterwards.

WARNING!

Hole

Crown

Aerosol cleaners must not come into contact

with elements, the door seal, or any painted

Location peg

finishes as this may cause damage.

Electrode

WARNING!

Slots

Aerosol cleaners must not be used on Stay-

Body

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.