CARE INFORMATION
Be sure the range or built-in oven is cool before removing
parts for cleaning. After removing any part, be sure it
is correctly replaced.
OVEN DOOR
There are two types of oven doors-lift off and nonlift
off. The lift off door is identified by the two hinge slots
located behind the hinge arms on the door.
To remove lift off door: Open door to the “stop” position
(opened about 4-inches) and grasp doorwith both hands
at sides of the door. Lift up evenly, at the same angle,
until the door clears the hinges.
To replace door: Hold door in the same position and
insert hinge openings on hinge arms. (Hinge arms are
spring mounted and will slam shut against the range if
accidentally hit with the dool.) Lower door evenly, at
the same angle as hinge, until door is seated in the.
original position.
CAUTION: Do not attempt to open or close door from the
“stop” position until tlie door is completely seated on
the hinges.
OVEN DOOR WINDOW
Occasionally, you may find that the window in the oven
door may fog due to moisture condensing in the oven.
This is especially common in humid weather or when
cooking foods high in moisture. Opening the oven door
a few inches during the first few minutes of preheating
or cooking will allow moist air to escape and prevent
the window from fogging.
OVEN
The oven(s) will have one of two types of finishes-either
porcelain-enamel or the Continuous Cleaning Oven
finish. The porcelain-lined oven is dark gray in color with
a smooth glass-like textured surface. The Continuous
Cleaning finish is a dark charcoal gray colorwith a rough
textured surface.
See page 18 for additional information on the Continuous
Cleaning Oven finish.
To clean a porcelain-lined oven: Wipe acid stains im-
mediately with a dry clbth. Clean oven walls, bottom
and door with hot soapy water. Stubborn soil can be
removed with cleansing powders, plastic pads or a paste
of baking soda and water. Do not use steel wool or other
abrasive scouring pads for they will scratch the surface.
Commercial oven cleaners can be used but follow the
manufacturer’s directions.
COMMERCIAL OVEN CLEANERS
When using oven cleaners, carefully follow manu-
facturer’s directions. Wear rubber gloves to protect your
hands for oven cleaners are caustic.
Use oven cleaners on the porcelain-lined oven only.
Never use cleaners on the oven burner, surface burners,
end panels, exterior finishes, trim parts or on the Con-
tinuous Cleaning Oven finish. These parts will be per-
manently damaged by the cleaner.
After using the oven cleaner, rinse oven interior and
thermostat sensing device, located at the top of the oven,
with a mild solution of vinegar and water.
OVEN RACKS
All ovens are equipped with two oven racks with a safe:,
“lock-stop” position to keep racks from coming co!r
pletely out of the oven when adding or removing foe:,
To remove rack: Be sure rack is cool. Pull rack out tI
the “lock-stop” position, tilt up and continue pulling I! 11’
the rack is released.
To replace rack: Place rack on rack supports, tilt up
27
push to rear of oven. Pull rack out to “lock-stop” PO:?
tion to be sure rack has been properly replaced.
To clean racks: Wash with soapy water. Remove stub-
born soil with cleansing powder or a soap-filled scouring
pad. Rinse, dry and correctly replace rack in the oven.
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