User manual

progress 49
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 control to the hot air
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.
Repeat this procedure with the "Grill and
rotisserie " function
for approximately 5
minutes.
If the oven cavity is cold, let the oven run for
60 minutes.
Do not attempt to clean the
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
made in the chapter "Cooking to
reduce soilage".
Care of catalytic liners
Cooking to reduce soilage
Cook at the recommended temperatures.
Higher temperatures during roasting will
increase soilage. Try to cook at a lower
temperature for a longer time. That way you
will save energy and the roast will be 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. Water and fat
juices flow out of the roast during cooking and
splatter excessively, even at normal
temperatures. This also causes 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.
Please use the roasting dish. During roasting,
the fat from the joint will be contained beneath
the roasting dish and therefore prevent it from
splattering onto the ‚catalytic‘ liner.