Zanussi ZBQ 865 Instruction Booklet - Care of Catalytic Liners

17

Care of Catalytic Liners

Catalytic liners destroy splashes of food and fats when

the oven temperature is raised to around 220°C.

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.

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 given to keep oven

soilage to a minimum.

Cooking to reduce soilage

Cook at the recommended temperatures. Higher

temperatures during roasting will increase soilage. Try

cooking to 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.

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.

Do use

 the roasting tin. During roasting, the fat from the

joint will be contained beneath the trivet and therefore

prevent it from splattering onto the 'Catalytic' liner.