23
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 you should run the oven
for approximately half an hour. When you
notice smoke emerging from the liners, you
will know it is time to clean 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.
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