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Standard Oven Cleaning
The Standard
Oven has to be hand cleaned.
Use warm soapy
water and steel
wool pads and a commercial
oven cleaner.
See'Cleaning
Chart" below
for
further instructions.
Do not allow
commercial
oven cleaner
to con-
tact the heating
elements,
thermostat,
oven
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
Exterlor
surfaces
WHAT TO USE
Warm soapy
water
and
a soft cloth.
Plastic scrubbing
pad
for heavily-soiled
areas.
HOW TO CLEAN
l
Wipe off regularly
when oven is
cool.
l
Do not allow
food contalnlng
acids
(such as vinegar,
tomato,
lemon juice
or milk) to remaln
on surface.
Acids
will remove
the glossy
finish.
l
Do not use abrasive
or harsh
cleansers.
Surface
unlts
(Solld
elements)
Warm soapy
water
on
a sofl cloth.
Soapy
scouring
pad or
scouring
powder.
l
Make sure the cooktop
and the
surface
units are cool.
l
Wipe off the surface
units after each
use.
l
After each
cleaning,
heat surface
units until dry.
To darken
surface
units or to remove
rust spots:
l
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.
(Trlm rings)
Electrol@ dressing
(Part No. 814030)'
Stainless
steel cleaner
or Cook Top Polishing
l
Follow the directions
on the
dressing.
NOTE: This will improve
surface
unlt appearance,
but not ellmlnate
dark
spots.
l
Make sure suriace
units are cool.
Creme.
(Part No. 814009)'
l
Follow
directions
provided
with
cleaner
or polishing
creme.
NOTE: Yellowlng
of trlm rlngs Is normal
from heat of the
surface
units and pans.
18
*See page 16 for re-order
Informatlon.
continued
on next page
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