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
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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.
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