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DAILY CLEANING:
OVENS:
1. Remove the baking racks. Wash in hot soapy
water and replace after the rest of the oven is
cleaned.
2. Scrape off any food particles with a nylon
griddle scraper. Be very careful about scraping
the porcelain finish on the oven liner panels.
3. Wash all the above with hot soapy water, then
reassemble.
4. Baked on spills may be loosened and stubborn
stains removed with ordinary houshold ammo-
nia and scrubbing with a nylon pad in a cold
oven only.
5. Do not allow spray type oven cleaners to come
into contact with the temperature probe in the
oven.
6. After cleaning the oven, rinse well with 1/4 cup
of vinegar to one quart of water solution to neu-
tralize any caustic residue of the cleaning com-
pound. Wipe dry.
STAINLESS STEEL:
All stainless steel body parts should be wiped
regularly with hot soapy water during the day and
CLEANING & MAINTENANCE
with a liquid cleaner designed for this material at
the end of each day.
DO NOT USE steel wool, abrasive cloths, cleaners
or powders to clean stainless surfaces. If neces-
sary to scrape stainless steel to remove encrusted
materials, soak in hot water to loosen the material,
then use a wooden nylon scraper. DO NOT USE a
metal knife, spatula, or any other metal to scrape
stainless steel. Scrape marks are almost impos-
sible to remove.
PERIODIC MAINTENANCE:
Check the ventilation system periodically to see
that nothing has fallen down into the exhaust
vents. Lubricate the pivot pins of the oven door
hinge. Use a multi-purpose lubricating oil sparing-
ly so as to not drip oil needlessly. Your appliance
should be checked for safe and efficient operation
at least once a year by qualified service person-
nel.
Contact the factory, the factory
representativeor a local service company
to perform all maintenance and repairs.
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