Zanussi ZCE 7350 Instruction Booklet

Zanussi ZCE 7350 Instruction Booklet Manual pdf 23 page image

CLEANING INSIDE THE OVEN ANDGRILL COMPARTMENTSThe Stayclean surfaces in the main oven should notbe cleaned manually.The vitreous enamel base and sides in the grillcompartment can be cleaned using normal ovencleaners or aerosol oven cleaners with care. Ensurethat the manufacturers instructions are followed andthat all parts are well rinsed afterwards.Aerosol cleaners must not be used on theStayclean main oven panels and must not comeinto contact with elements or the door seal asthis may cause damage.See Hints and Tips for keeping oven soilage to aminimum.HINTS AND TIPSl Manual cleaning of the Stayclean surface ISNOT recommended. Damage will occur if ovensprays or abrasives of any kind are used.l The Stayclean surface destroys splashes of foodand fats when the oven temperature is raised toaround 220°C.l It is a good idea to run the oven for an hour ortwo per week to ensure continued goodperformance from the Stayclean finish.l Slight discolouration and polishing of theStayclean surface may occur in time. This DOESNOT affect the Stayclean properties in any way.l Follow the recommendations below to keep ovensoilage to a minimum.l Cook at the recommended temperatures. Highertemperatures during roasting will increasesoilage. Try cooking at lower temperatures for anincreased length of time, you will save energyand often the joint is more tender.l Use minimal, if any, extra oil or fat when roastingmeat, potatoes only require brushing with fatbefore cooking. Extra fat in the oven duringroasting will increase splashing and soilage.l It is NOT necessary to add water to the meat tinwhen roasting. The water and the fat juices fromthe joint create excessive splattering duringcooking - even at normal temperatures, as wellas causing condensation.l Covering joints during cooking will also preventsplashing onto the interior surfaces. Removingthe covering for the last 20-30 minutes will allowextra browning if required. Some large joints andturkeys especially benefit by this method ofcooking, allowing the joint to cook through beforethe outside is overbrowned.23