Care of your new kitchen
Your Moores Kitchen – It’s never been easier to keep a kitchen looking fantastic. On this page, we’ll demonstrate how to clean your furnishings and keep them in the best possible condition.
Doors & Drawer Fronts
These should be wiped clean with a cloth dampened with water containing a mild detergent. Avoid over wetting.
Do not use any abrasive cleaning agents, acids, bleaches, petrol or solvents. Similarly do not use scouring pads, wire wool or any similar cleaning aids.
Wood Doors & Drawer Fronts
Wood and veneer of the highest quality have been used in the manufacture of these doors and drawer fronts. The lacquered finish gives a tough hard wearing surface but, nevertheless, any spillages should be wiped away immediately, following which a wipe over with a slightly damp cloth will restore the former finish. When thoroughly dry, a soft cloth and a final polish with a good household furniture polish will preserve and enhance the natural beauty of the wood.
Slight scratches and abrasions should be treated with a suitable proprietary wood-repair product.
Hinges & Drawer Runners
These should be inspected periodically and any dirt, fluff or grime removed by means of a vacuum cleaner nozzle and flexible hose or soft, dry brush or duster. Lubrication should not normally be necessary. However, household spray polish can be used as a lubricant if required.
Pull the drawer box out to full extension and tip the front upwards this will allow the smooth and easy removal of your drawer box.
Remove drawers from units and brush to remove loose dirt, etc. Wipe clean with silicone furniture polish or a cloth dampened with mild detergent. Avoid harsh, abrasive cleaning materials, solvents and particularly avoid saturating the drawer bottom with water.
Interiors of Units
Brush out any loose dust etc. and clean interior surfaces by means of a silicone furniture polish or cloth dampened with water containing a mild detergent. Polish surfaces with a soft dry duster. As with drawer boxes, avoid any harsh or abrasive cleaning materials and excessive water or any other liquid.
These may be wiped clean with a cloth dampened with water containing a mild detergent. Do not use an abrasive cleaner, petroleum based cleaners or solvent based products.
Most everyday stains may be removed by wiping with a cloth slightly dampened with water and a mild detergent. Persistent stains can be removed with a mild abrasive cleaner, but harsh scouring powders should be avoided.
Stains on textured worktops are best removed using a household spray type cleaner and a nylon bristled hand brush moved in a circular fashion. Afterwards wipe clean with a slightly damp cloth.
Certain chemicals and strong dyes can cause damage and discolouration. Spillage of such things as beetroot juice, concentrated fruit juice, dye, shoe polish, chemicals, etc. should be mopped or wiped off and thorough cleaning commenced immediately.
Worktops may be permanently marked by excessive heat. Hot pans and other such items should therefore not be placed directly on the surface of the worktops.
Irreparable damage can be caused to a worktop if a sealed joint is subjected to excessive heat or moisture. Do not place electric kettles, toasters or other steam/ heat generating appliances over the joints in your worktop. Always wipe away spillages immediately,
especially over worktop joints. Do not allow water to stand on the worktop or accumulate under the front edge of the worktop.
To care for your splashback, use only a micro-fibre or non-abrasive cloth to clean the surface, never use a metal scouring pad. Clean the surface regularly with mild detergents and water, do not use acidic, caustic or abrasive cleaning detergents on the materials. Do not clean the surface when hot, wait for it to cool to room temperature first. Metal objects that may rust should never be left in contact with stainless steel.
General Tips for a Long Lasting Kitchen
• Always attempt to avoid positioning appliances generating high levels of heat or steam under wall units or over worktop joints.
• Avoid opening dishwashers before the cycle has finished and the appliance has cooled. The build up of steam that may occur if this practice is not adhered to may damage worktops and surrounding units.
• Avoid having oven doors open unnecessarily. The heat generated may damage surrounding unit frontages and work surfaces.
• Always use the extractor when operating the oven or hob. This dissipates the high level of heat generated. Failure to adhere to this may damage units and worktops.
• Extractor fan filters should be changed regularly in accordance with the manufacturers instructions to maintain effective performance.
Stainless Steel Sinks
Your sink should be washed with warm soapy water, wiped dry and then buffed with a soft cloth to restore the polished surface.
Undiluted disinfectant and bleaches spilled on your sink will leave a permanent stain if not removed immediately. Wash off immediately and clean area with plenty of water containing a mild detergent. Do not use any harsh abrasives or scouring powders.
Avoid the use of harsh or wire wool cleaning products. These may cause scratches to the surface or permanent discolouration.
General Do’s & Don’ts
Do Wipe away any spillages immediately from worktops or within units.
Do Thoroughly clean all units regularly.
Don’t Chop food, etc., directly on the worktop surface – use a chopping board.
Don’t Place hot pans, cigarettes, etc. on the worktop surface or sinks. Use protective mats, ashtrays.
Don’t Leave unit doors, oven doors, etc. open longer than necessary. They could cause injury to yourself or others.
Don’t Overload shelves with double stacked sugar, cans, etc.
In keeping with our policy of continuous development, we reserve the right to amend the specification referred to in these instructions without prior notice. In the event of a product specification discontinuation, we reserve the right to offer a suitable alternative to an equivalent specification.