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Cleaning Guide
NOTE: Let range/oven parts cool before touching or handling.
PART
MATERIALS TO USE
Broil Unit
Soap-Filled Scouring Pad
. Plastic Scouring Pad
Dishwasher-Safe
Mild Soap and Water
Control Knobs:
outside Glass Finish
Soap and Water
Metal, including
Soap and Water
Brushed Chrome
Porcelain Enamel and
. Pnper Towel
Painted Surfaces*
Dry Cloth
Soap and Water
outside of
oven Duor*
. Soap-Filled Scouring Pad
Commercial Oven Cleaner
Surface Unit Coils
Chrome-Plated
Soap iind Water
Soap-Filled Scouring Pad
(Non-metallic)
Plastic Scouring Pad
Dishwasher- Sat'e
For Continuous-Cleaning Oven care see the Continuous-Cleaning Oven section of this hook.
. See below
Inside of" Oven Door*
oven Liner*
Soap and Water
Soap-Filled Scouring Pad
(CAUTION: When in
. light bulbs can
Commercial Oven Clearrcr
USC
touching warm lamps
with cleaning cloths. )
—
NOTE:
The bake unit can be lifted gently to clean the oven floor. If spillnver, residue or ash
accumulates around the bake unit, gently wipe around the unit with warm water.
Drain fat and cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.)
Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or paper towel over
the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. R;rrse and dry.
Pull off knobs. Wash gently, but do not soak. Dry and return control knobs to range.
See instructions in the Care and Cleaning section.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If
knobs are removed, do not allow water to run down inside the surface of glass while cleaning.
DO NOT USE steel WOOI,
abrasives, ammonia, acids
commercial oven cleaners.
DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives. These might scratch
the surface,
DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives.
Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to
remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening
and discoloration, When using for first time, test cleaner on small part of shelf and check for
discoloration before completely cleaning.
DO NOT USE a dishwasher
to clean the surface unit coils.
DO NOT handle the unit
before completely cooled.
DO NOT self-clean the plug-
in units or immerse them in
Cool pan sligbtly, Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry.
In addition, pan may also be cleaned in the dishwasher.
Use the following directions for Standard Porcelain Enamel Oven only.
Oven door can be removed—see Care and Cleaning section. DO NOT place door under running
water, or immerse. Use same directions as for cleaning Oven Liner, below.
Cool before cleaning.
FOR LIGHT SOIL:
will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on liner
causes additional stains when oven is reheated.
FOR HEAVY SOIL:
layer of cleaner. Use of rubber gloves is recommended Rinse well. When rinsing oven after
cleaning, also wipe off the thermostat bulb.
GENERAL DIRECTIONS
To safely clean surfaces: wash, rinse, and then polish with a
or
dry cloth.
If acids should spill on the range while it is hot, use a dry
paper towel or cloth to wipe them up right away. When the
surface has cooled, wash and rinse. For other spills, such as
fat smatterings, etc., wash with soap and water when they
have cooled and then rinse. Polish with dry cloth.
Use soap and water to thoroughly clean the top, sides and
front of the oven door. On non-self-cleaning ovens, wipe
doors with soap and water. Rinse well. NOTE: Soap left
on door liner causes additional stains when the oven is
reheated.
Spatters and spills burn away when the coils are heated. At
heat thi soiled unit at HI. Let the soil burn off about a
minute and switch the unit to
materials on the coils. Wipe off any cleaning materials with
a damp paper towel
Frequent wiping with mild soap and water (especially after cooking meat)
Choose a commercial oven cleaner and follow label instructions, using thin
OFF.
Avoid getting cleaning
heating the unit.
23
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