BLANCO BSO650X Manual do Utilizador descarregar pdf (Página 18)

18

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, aero

sol cleaners and any other abrasives are

used.

 Slight discoloration and polishing of the

Catalytic surface may occur in time. This

does not affect the Catalytic properties in

any way.

 Follow the recommendations below 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.

* Available as optional

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