Table of Contents
Advertisement
Standard Oven Cleaning
The standard
oven has to be hand cleaned.
Use warm soapy
water, soapy
steel wool pads or a commercial
oven cleaner.
See "Cleaning
Chart" below
for further instructions.
Do not allow
commercial
oven cleaner
to contact
the heating
elements,
thermostat,
heat seal or exterior
surfaces
of the oven.
Damage
will occur.
Using Foil
To catch
sugar or starch spills from pies and casseroles,
use a piece
of
heavy-duty
aluminum
foil or a shallow
pan on the lower rack, slightly
larger
than the cooking
container.
NOTE: Do not use foil or foil liner to cover the oven floor. Poor baking
results
could
occur.
Cleaning Chart
PART
Exterior
surfaces
WHAT TO USE
HOW TO CLEAN
Warm soapy
water
and
l
Wipe off regularly
when range
a soft cloth.
is cool.
Non-abrasive
plastic
l
Do not allow
food
containing
scrubbing
pad for heavily-
acids
(such as vinegar,
tomato,
soiled
areas.
lemon juice
or milk) to remain
on surface.
Acids
may remove
the glossy
flnish.
l
Do not use abrasive
or harsh
cleansers.
Surface
units
(Solid
elements)
Warm soapy
water
and
l
Make sure the cooktop
and the
a soft cloth.
surface
units are cool.
Soap-filled
scrubbing
l
Wipe off the surface
units after each
pad or scouring
powder.
use.
(See "Solid
Element
Surface
Units" on page
*After
each
cleaning,
heat surface
16 for more information.]
units until dry.
(Trim rings)
To darken
surface
units or to remove
rust spots:
-Make
sure surface
units are cool.
Salt-free
oil on a
l
After each
cleaning,
apply
thin coat
soft cloth.
of oil to surface
units, then heat for
3-5 minutes. Slight smoking
of oil will
occur.
ElectrolE
dressing
*Follow
the directions
on the
[Part No. 814030)'
dressing.
NOTE: This will Improve
surface
unit appearance,
but not eliminate
dark
spots.
Stainless
steel cleaner
l
Make sure surface
units are cool.
or Cook Top Polishing
Creme.
(Part No. 814009)'
*Follow
directions
provided
with
cleaner
or polishing
creme.
NOTE:Yellowing
of trim rings is normal
from heat of the
surface
units
and
pans.
*See page
16 for order
information.
18
continued
on next page
Advertisement
Table of Contents
