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• A slight odor may be detected, and if an oven is heavilysoiled, some smoke may
be visible. Some smoke and odor during the cleaning process is a normal
occurrence. Since the oven vent is locatedunder the air grille, vapors, moisture,
etc. may be seen comingfromthis area. If the odoris strongor objectionable,turn
on the ventilationsystemto exhaustodors to the outdoors. (See p. 10.)
• Duringthe cleaningprocess,do not be alarmed if an occasionalflame is visible
throughthe oven window. This is caused by excessivefood soil that was not
removedbefore the oven was set to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Some typesof soil may disintegrate but leavea lightfilm or heavierdepositof ash.
The amountof ash dependsonthe amountofsoilwhichwas inthe oven. After oven
has cooled,thisash may be removedwith a damp sponge. If otherdark deposits
remainafter wipingwith a sponge,the time set for the lengthof cleaningwas not
enough. Increasethe cleaningtime for future cJeanings or clean morefrequently.
The normarcleaningtime is 3 hours. A maximum of 4 hours may be selected if
necessary.
• If racks havebeen left in oven duringthe cleaningprocess,theyshouldbe treated
as follows. After the cleaningprocess iscompletedand the oven has cooled,buff
the undersideof rack edgeswithScotch-Brite scourpad or rublightlythe underside
of rackedges witha coatingof vegetableoil. Usea lightapplication of oilso itdoes
not soilthe oven. This will make the cleaned racksslide more easily.
• To removeoccasional s pilloversbetweencleanings,usea soap-filledscouringpad
or mild cleanser;rinsewell.
• It isbetterto clean the oven regularlyratherthan wait untilthere is a heavybuildup
of soilin the oven.
• Duringthe cleaningprocess,the kitchenshould bewell ventilatedto help eliminate
normalodorsassociatedwith cleaning.
• DO NOT USE COMMERCIAL OVEN CLEANERS.
• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.
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