Smeg LW91105SS, HBX33R51, HB933R51, HB933R500, LW91105GF User notes

Continuous, self-cleaning, enamel liners are fitted as standard on some models and on
request on others. (See figure on last page).

HOW AN OVEN GETS DIRTY

The composition of oven stains is extremely varied (fats, albumins, sugars, starches,
mixed sauces). They are caused by splashes and overspills.
Splashes occur mainly when cooking roast meats and are almost always made up of fats
that deposit all over the oven walls.
Overspills are caused by using receptacles that are too small or by not judging the
increase in volume during cooking properly; formed principally of starches and sugars,
they attack the bottom of the oven in particular.

HOW THE SELF-CLEANING OVEN WORKS

The continuous self-cleaning oven consists of liners coated in a special enamel, which
gives it its self-cleaning properties.
During the course of its production, this enamel acquires a rough structure with a vast
contact surface that helps to retain the oxygen necessary for eliminating smoke and
splashes of fat. From the moment they appear, the stains extend and spread right out
across the microporous contact surface, they are oxidized on the two side liners and
steadily disappear.
This oxidation occurs at the normal cooking temperature, between 200 and 300°C,
breaking the stains up into a gas that is expelled towards the outside of the oven and into
a fine powder which should be dusted away regularly with a damp cloth so that the
enamel remains fully efficient. This self-cleaning enamel works best against fats and so it
is most efficient against splashes. Getting rid of overspill stains made up of starches and
sugars takes longer.

PRECAUTIONS TO TAKE

The self-cleaning enamel will always remain clean unless you allow stains to build up
before getting rid of them.
If you allow stains to build up, the cleaning process will be insufficient and in the long­term, heavy incrustation with large drip stains will form, making the self-cleaning
ineffective.
After cooking something that stains the oven heavily (for example a duck) the heating
must remain on, with the oven empty, at the maximum temperature so that it cleans itself.
Cooking dough and pastries does not cause splashes, so this could provide the chance
for self-cleaning.
Do not cook anything else that could stain the oven until all the splashes from the previous
cooking have been eliminated.

COOKING HINTS FOR GRILLED MEAT

This type of cooking is generally done with the door ajar. Therefore, the walls do not reach
a sufficient temperature to begin the self-cleaning process. Thus, after the cooking, the
heating must be kept on, with the oven empty, at the maximum temperature until it is
clean.
Failure to follow these instructions would result in significant incrustation of the oven walls
and it would be difficult to bring them back to their initial state of cleanliness. In this case,
heat the oven to maximum temperature and dry with a damp sponge alternately for
several hours. If the result is insufficient, use suitable products locally following the
manufacturer's instructions; this should only be done in exceptional cases and is not
necessary when the oven is used normally.
A heavily encrusted oven can be beyond cleaning. In case of an accidental overspill on
the bottom of the oven, dry it as soon as possible and clean the bottom with a sponge and
hot water to avoid a carbonous crust forming which would be difficult to decompose by
oxidation.

PRODUCTS THAT MUST NEVER BE USED

Do not use non-stick films (silicones) on the self-cleaning enamel, as this would make the
self-cleaning coating unusable once and for all. All maintenance products, in particular
detergents, are equally inadvisable.

PROPERTIES OF THE SELF-CLEANING OVEN

Do not use non-stick films (silicones) on the self-cleaning enamel, as this would make the
self-cleaning coating unusable once and for all. All maintenance products, in particular
detergents, are equally inadvisable.
It always remains clean and does away with the hard work of cleaning. It is not fragile.
However, please refrain from treating it roughly or scraping it with metal brushes or blunt

instruments.

It does not absorb odours. The splashes are oxidised as they are formed and so it is
perfectly possible to cook desserts without finding any trace of the odour of the food
cooked previously in them. It does not emit smoke. The main cause of smoke is high
temperature. Therefore, it is recommended to lower the temperature slightly. In practice,
what counts in getting satisfactory results is using the right temperature for the cooking;
this avoids unpleasant smoke being created which can alter the taste of the food during
the cooking.
It remains effective over the years and the action will be long-lasting if used in a normal
way.

USEFUL HINTS

To maintain the self-cleaning oven in a good state of cleanliness, avoid staining it more
necessary.
Incrustation of the oven depends to a great extent on the cooking method; two identical
roasts, cooked in the same oven, can have very different effects on the amount of oven
staining.
To avoid splashes, it is important not to cook at a high temperature; the plates to use must
have a strong retaining capacity, be of suitable dimensions for the food to be cooked, with
high enough rims and small bottoms. To avoid overspills, you have to establish the
increase in volume of the food (dilation) and the keep an eye on the correct positioning of