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THE OVEN CLEANING CYCLE
1.Remove oven shelves, wirework runners and
bakeware from oven.
2.Push in and turn the oven control to mark 5
for 30 minutes.
3.Turn the temperature up to mark 7 for 2
hours or until the oven is presentably clean.
Some staining will remain.
THINGS TO NOTE
The cooling fan for the controls will operate
after a short time when the oven cleaning
cycle is selected. It may run on after the
controls are switched off until the cooker has
cooled. See page 7 for more details on the
operation of the cooling fan.
HINTS AND TIPS
Slight discolouration and polishing of the
Stayclean surfaces may occur in time, but
this will not affect their self cleaning
properties.
A good time to use the oven cleaning cycle is
after the weekly roast.
If you do a lot of roasting and very little
baking you should follow the cleaning cycle
every week. If you roast very little you will
only need to follow the cleaning cycle every 2
- 3 weeks.
Follow the recommendations below to keep
soilage to a minimum.
COOKING TO REDUCE SOILAGE
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.
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. The water and the fat
juices from the joint create excessive
splattering during cooking, even at normal
temperatures, as well as causing
condensation.
33
30 MINS
2 HOURS
MAIN OVEN
TOP OVEN
30 MINS
2 HOURS