Zanussi ZCGHL54 User Manual

Zanussi ZCGHL54 User Manual Manual pdf 21 page image

21Cleaning the shelves andgrill/oven furnitureAll removable parts, can be washed in thedishwasher.The grill pan, grill pan grid and oven shelvesmay be cleaned using a soap impregnatedsteel wool pad. Soaking first in hot soapywater will make cleaning easier.Cleaning the grillDo not clean the grill burner itself. Cleaningthe grill may cause the holes in the burner tobecome blocked preventing it from operatingcorrectly. Due to the nature of stainless steelthe grill burner may tarnish through use overa period of time. This is quite normal and isnot a fault on the appliance. Clean the areaaround the grill frequently using hot soapywater.Cleaning inside the oven(s)The sides and back of the main ovencompartment are coated with a specialStayclean coating. They should not becleaned manually.The vitreous enamel main oven base can becleaned using normal oven cleaners withcare. Ensure that the manufacturersinstructions are followed and that all partsare well rinsed afterwards.Aerosol cleaners must not comeinto contact with elements/burners,door seal, or any painted finishes asthis may cause damage.Hints and tipsAerosol cleaners must not be usedon Stayclean surfaces.To carry out the cleaning cycle remove theoven shelves and set the oven to gas mark7. It is a good idea to run the oven for anhour or two per week to ensure continuedgood performance from the Stayclean finish.Slight discoloration and polishing of theStayclean surfaces may occur in time. ThisDOES NOT affect the Stayclean propertiesin any way.Use minimal, if any, extra oil or fat whenroasting meat, potatoes only requirebrushing with fat before cooking. Extra fat inthe oven during roasting will increasesplashing and soilage.It is NOT necessary to add water to a meattin when roasting. The water and the fatjuices from the joint create excessivesplattering during cooking – even at normaltemperatures, as well as causingcondensation.Covering joints during cooking will alsoprevent splashing onto the interior surfaces.Removing the covering for the last 20-30minutes will allow extra browning if required.Some large joints and turkeys especiallybenefit by this method of cooking, allowingthe joint to cook through before the outsideis over browned.