Kenwood SC102/2WH - Manual (Page 16)

time, together with polishing of the surface
finish by the oven shelves but this will not
effect the cleaning properties of the panels.
In order to ensure that the liners retain their
‘Stay-Clean’ properties and give years of
excellent service, it may be worthwhile
understanding the following points;-
Cooking
To minimise oven soilage
1. Cook at the recommended temper­
atures. 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.
2. Use minimal. If any, extra cooking 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.
3. 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 con­
densation.
4. Covering joints during cooking will also
prevent splashings onto the Interior panels;
removing the covering for the last 20-30
minutes will allow extra browning if
required. Some large joints and turkeys
especially will benefit by this method of
cooking, allowing the joint to cook through
before the outside is over-browned.
5. Use the trivet in the roasting tin. During
roasting, the fat from the joint will be
contained beneath the trivet and therefore
prevent it from splattering onto the ‘Stay-
Clean’ liners.
Cleaning
1. The linings will clean themselves during
normal roasting and baking. It is important
to ensure that a build up of soilage does not
occur as excessive soilage can prevent the
‘Stay-Clean’ properties of the catalytic
enamel from working.
2. After roasting, always check the ‘Stay-
Clean’ liners for soilage. If baking between
roasts, this will assist in the cleaning of the
liners.
3. As cleaning is improved by exposure to
a higher temperature, it may be necessary
to run the oven at 240°C for an hour or two
per week or after each roast.
4. The panels which are directly next to the
oven elements reach higher temperatures
and clean more readily. It may be
necessary to expose the roof r back panel
to a radiant grill element to assist in burning
off excessive soilage. This is not normally
necessary but is worth remembering if
required.
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