CLEANING CHART
PART WHAT TO USE
HOW TO CLEAN
Control knobs
Warm, sudsy water and
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Wash, rinse and dry well.
bristle brush
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Do not soak.
Control
Warm, soapy water
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Wash, rinse and dry with soft cloth.
panel
Commercial glass cleaner
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Follow directions with cleaner.
Broiler pan
Warm, soapy water or
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Wash with other cooking utensils.
and grid soapy steel wool pads
Oven
Warm, soapy water or
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Wash, rinse and dry. Use soapy steel wool pads
racks
soapy steel wool pads
for stubborn areas.
Oven door
Warm, soapy water or
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Make certain oven is cool. Wash, rinse and dry
glass
plastic scrubbing pad well with soft cloth.
Commercial glass cleaner
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Follow directions provided with cleaner.
Continuous
Warm, soapy water or
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Clean stubborn spots or stains. Rinse well with
Cleaning soapy steel wool pads
clean water.
Oven
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Do not use commercial oven cleaners.
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Place strip of aluminum foil on bottom of oven to
catch spillovers. See page 14.
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Follow directions given on page 12.
Most fat spatters on porcelain-enamel interior surface gradually reduce to a
presentably clean condition during normal baking or roasting operations,
If you need servke or help, we
suggest you follow these three
/z---l
steps:
1
a BEFORE YOU CALL
FOR SERVICE:‘::
If your range does not seem to be
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operating properly, check the following
before calling for service.
Yr
If nothing operates:
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Is the range plugged into an operating
outlet or wired into a live circuit with the
proper voltage? (See Installation
Instructions.)
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Have you checked the main fuse or circuit-
breaker box?
If the oven will not operate:
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Is the Oven Selector turned to a setting
(BAKE or BROIL, but not TIMED BAKE)’
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Is the Oven Temperature Control turned to a
temperature setting?
If surface units will not operate:
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Have you checked the main fuse or circuit-
breaker box?
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Are surface units plugged in all the way?
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Do the control knobs turn?
If surface unit control knob or knobs will not
turn:
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Did you push in before trying to turn?
If soil is visible on continuous-cleaning
oven flnish;
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The special finish is designed to gradually
.
.
reduce oven soil during normal baking
or roasting. It is not designed to keep your
oven spotless...only presentably clean.
If you broil often, you may see oven soil.
The door is cooler than oven walls. Soil will
be more visible on the door than other
areas in the oven. See page 13, “Hand
Cleaning.”
If cooking results aren’t what you expect:
Is the range level?
Are you using pans recommended in the
Cooking Guide?
If baking, have you allowed 1% to 2 inches
(4-5 cm] on all sides of the pans for air
circulation?
Does the oven temperature seem too low or
too high? See page 6, “Resetting the oven
temperature control.”
Have you preheated the oven as the rec-
ipe calls for?
Are the pans the size called for in
the recipe?
Are you following a tested recipe from a
reliable source?
Do the cooking utensils have smooth, flat
bottoms?
Do the cooking utensils fit the surface unit
being used?
See the Cooking Guide for more information
on cooking problems and how to solve them.
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