Cleaning and Maintenance
12
Door Seal
a. To remove door seal, pull the 1 piece seal forward
until it pulls out of the location groove around the
oven.
Note the way the seal is fitted to the
oven, with the lip facing inwards.
b. Check for wear and damage to the door seal and
replace as required.
c. Wash the door seal in a sink, taking care not to cut
or damage the seal.
d. Dry the door seal thoroughly.
e. Refit the door seal with lip facing into centre of the
oven.
f. Press the door seal into the locating groove in the
front face of the oven until the seal is properly
located all around the oven.
Oven Interior
•
Allow the oven interior to cool to approx 50
˚
C -
120
˚
F before commencing cleaning.
a. Remove the oven racks, element guard and the fan
baffle as shown previously.
b. Clean any build up of grease from the oven interior,
using a mild anti bacterial detergent and hot water
solution and a soft bristled brush.
c. Dry the oven thoroughly with a soft dry cloth.
d. Clean the oven regularly with a good quality oven
cleaner.
Refit Seal with Lip
facing inwards
Push Seal carefully
into locating channel
Door Glass Cleaning
•
Ensure that the oven door is cool before cleaning
the oven door glass.
a. Open the oven door.
b. Lift up the bottom of the inner glass at the centre of
the door to unlock from the inner glass retaining
catches and swing the glass inwards towards the
oven.
c. Clean both sides of the inner glass and the inner
side of the outer door glass with a conventional
glass cleaner.
d. Dry the oven door thoroughly with a soft dry cloth.
e. Swing the inner glass back towards the outer door.
f. Whilst holding the outer door, lift the inner glass
back onto the locking catches until the inner glass is
securely held.
Periodic Maintenance
NOTE: All maintenance operations should only be
carried out by a qualified service person.
Controls and mechanical parts should be checked and
adjusted periodically by a qualified service person. It is
recommended that the appliance is serviced every 6
months.
Top Locking Catches
