Care and cleaning
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The oven
Clean the base of the oven, the oven shelves, the meat tin, 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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