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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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