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• A slightodor may be detected,and if an oven is heavilysoiled,somesmoke may
be visible. Some smoke and odor during the cleaning process is a normal
occurrence. Since the oven vent is at the bottom of the backsplash,vapors,
moisture,etc. may be seen comingfrom this area.
• Duringthe cleaningprocess,do not be alarmed if an occasionalflame is visible
through the oven window. This is caused by excessivefood soil that was not
removedbeforethe oven was set to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Sometypesof soil may disintegrate but leave a lightfilm or heavierdepositof ash.
The amountof ash dependson theamountof soilwhichwas in theoven. Afteroven
has cooled, this ash may be removed with a damp sponge, if other dark deposits
remain after wiping with a sponge, the time set for the length of cleaning was not
enough. Increase the cleaning time for future cleanings or clean more frequently.
The normal cleaning time is 3 hours. A maximum of 4 hours may be selected if
necessary.
• If rackshave been left in oven duringthe cleaningprocess,they should be treated
as follows. Afterthe cleaningprocessiscompletedand the ovenhas cooled, buff
the underside of rackedgeswith Scotch-Brite scour-pador rublightlythe underside
of rack edgeswitha coatingof vegetableoil. Use a lightapplication of oilso itdoes
not soilthe oven. This will make the cleaned racksslide more easily.
• To removeoccasionalspilfovers betweencfeanings,use a soap-filledscouringpad
or mildcleanser;rinsewell
• It is betterto cleanthe oven regularlyrather than wait untilthere is a heavy build-
up of soil in the oven.
• Duringthe cleaningprocess,the kitchenshouldbe well ventilated to helpeliminate
normal odors associatedwith cleaning.
• DO NOT USE COMMERCIAL OVEN CLEANERS.
• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.
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