Advertisement
• A slightodor may be detected, and if an oven is heavily soiled,some smokemay
be visible. Some smoke and odor during the cleaning process is a normal
occurrence. Since the oven vent is at the bottom of the controlpanel, vapors,
moisture,etc. may be seen comingfrom this area.
• Duringthe cleaningprocess,do not be alarmed if an occasionalflame is visible
throughthe oven window. This is caused by excessive food soil that was not
removed before the oven was set to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Sometypes of soil may disintegrate but leave a lightfilm or heavierdepositof ash.
The amountofashdependson the amountof soilwhichwas inthe oven. After oven
has cooled,this ash may be removedwith a damp sponge. If otherdark 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.
°
o
• If rackshave been left in oven duringthe cleaningprocess,they shouldbe treated
as follows. Afterthe cleaningprocessiscompletedand the oven has cooled,buff
theundersideof rackedgeswithScotch-Brite scour-pador rublight/ythe underside
of rackedges witha coatingof vegetableoil. Use a lightapplicationof oilso itdoes
not soil the oven. This will make the cleaned racksslide more easily.
• To removeoccasional s pillovers betweencleanings,use a soap-filledscouring pad
or mildcleanser; rinsewell.
• It is betterto clean the oven regularlyratherthan wait untilthere is a heavy build-
up of soil in the oven.
• Dudngthe cleaningprocess,the kitchen should be well ventilatedto help eliminate
normal odors associated with cleaning.
• DO NOT USE COMMERCIAL OVEN CLEANERS,
• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN,
35
Advertisement
