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The oven
Clean the base of the oven, the oven shelves, the meat tin, cake tray,
and the oven door while they are still slightly warm. This way you can
easily remove any splashes and spills. You may use mild abrasives.
The heat in the oven will change the colour of the metal plate on the
shelf. You must not remove the solid plate from the shelf. You can soak
the shelf for a few minutes in hot soapy water to make cleaning easier.
If you use any oven cleaners on the oven base they must have the
Vitreous Enamel Development Council (VEDC) seal of approval. Follow
the instructions on the cleaning agent and protect the oven burner with
aluminium foil to prevent it from becoming blocked. Do not use any
cleaning products on the top, sides and back of your oven.
The top, sides and back of your oven are coated in a special material
which helps to keep itself clean.
Follow these simple rules to maintain the appearance of the special
finish.
Do not overfill dishes or they will boil over.
Do not use dishes too high in the oven. If
you do they may stick to the oven roof.
Cover your roasting tins with foil. This will
prevent fat splashing.
Use a roasting tin which is just large
enough for the meat and potatoes. This will
help to reduce fat splashing.
Dry any vegetables that you are going to
roast. If they are wet there will be more fat
splashing.
Follow the oven cleaning cycle regularly.
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Care and cleaning