GB 60
how to clean by pyrolysis
Only on model 2X3011CU
What is pyrolysis?
- Pyrolysing involves cleaning the oven by heating to a high temperature
(pyrolysis) in order to remove grime and dirt inside the
oven caused by splashing or dripping during cooking. The smoke and smell
this produces are removed by being passed through
a catalyst.
- The oven has three pyrolysis cycles (Model UMP 50*) suited to all situa-
tions
- An economic cycle that lasts 1h30 (the oven is locked for 2
hours to allow for cooling down). This cycle consumes 25% less the stan-
dard pyrolysis cycle. When used regularly (every two or three times you
cook meat) this cycle keeps the oven clean under any conditions.
A medium cycle that lasts 1h 45 (the oven is locked for 2hours
15m to allow for cooling down). This cycle cleans dirty ovens efficiently..
A super-cleaning cycle that lasts 2 hours (the oven is locked for
2hours 30m to allow for cooling down). This cycle is for really dirty ovens..
- For safety reasons the door is automatically locked shut after about 2
minutes of pyrolysing.
Why use the pyrolysis program?
- Your oven smokes when you pre-heat it, or it smokes a lot during
cooking.
- Your oven smells when it has cooled down after cooking certain
types of food (lamb, fish, grills, etc).
- Don't wait until the oven is very grimy before carrying out pyroly-
sing.
- It is not necessary to use the program each time the oven is used;
it depends on the amount of grime in the oven.
A few hints
To reduce splashing, check that you are using:
- the right position advised in your instruction book;
- the right height inside the oven;
- the right temperature.
If the food still produces splashing and smoke, reduce the tempera-
ture on the thermostat.
When to use the pyrolysis program
COOKING
PRODUCING NO
GRIME
COOKING
PRODUCING
SOME GRIME
COOKING
PRODUCING A
LOT OF GRIME
sponge cakes, vegetables,
pastries, quiches, soufflés,
etc.
meat, fish (in a dish), stuf-
fed vegetables
large pieces of meat;
cooking on the spit: duck,
turkey, leg of lamb, etc.
Cooking without splashing;
pyrolysing is not
necessary.
pyrolysing may be
necessary every three times
the oven is used.
pyrolysing may be carried out
after cooking of this type if
there has been a lot of splas-
hing.
