Zanussi ZCE 8020AX/CH - Manual (Page 28)

CLEANING INSIDE THE GRILL / OVEN
COMPARTMENTS
The sides, and back panel of the top and main oven
are coated with a special Stayclean Coating .
The Stayclean surfaces should not be cleaned
manually. See 'Care of Stayclean Surfaces'
The vitreous enamel main oven base, and top
oven/grill compartment base can be cleaned using
normal oven cleaners or aerosol oven cleaners with
care. Ensure that the manufacturers instructions are
followed and that all parts are well rinsed afterwards.
Aerosol cleaners must not be used on the
Stayclean surfaces and must not come into
contact with elements as this may cause
damage.
CARE OF STAYCLEAN SURFACES
Stayclean surfaces destroy splashes of food and fats
when the oven temperature is raised to around
220°C.
It is a good idea to run the oven for an hour or two
per week to ensure continued good performance
from the Stayclean finish.
HINTS AND TIPS
l
Manual cleaning of the Stayclean surfaces IS
NOT recommended. Damage will occur if oven
sprays or abrasives of any kind are used.
l
Slight discolouration and polishing of the
Stayclean may occur in time. This does not affect
the Stayclean properties in any way.
l
A good time to allow the oven to run on is after
the weekly roast. After removing the roast, turn
the oven up to 220°C and allow to run for an hour
or so. It is important NOT to allow a build-up of
soilage as this can prevent the Stayclean from
working.
l
Follow the recommendations below to keep oven
soilage to a minimum.
l
Cook at the recommended temperatures. 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.
l
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.
l 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.
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