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PART
Surface burners,
grates, caps, and
pans
Broiler drawer,
pan, and grid
(clean after
each use)
Oven racks
Oven door glass
Oven cavity
WHAT TO USE
Warm, soapy water
and sponge or
nonabrasive, plastic
scrubbing pad
OR
Dishwasher
(grates only)
Steel-wool pad and
warm, soapy water
Steel-wool pad and
warm, soapy water
Paper towel and
spray glass cleaner
OR
Warm, soapy water
and a nonabrasive,
plastic scrubbing pad
Sponge and warm,
soapy water
Soapy steel-wool pad
for heavily soiled
areas
OR
Commercial oven
cleaner for heavily
soiled areas
HOW TO CLEAN
l See pages 16-l 9 for cleaning
instructions.
l Clean after each use.
l Wash, rinse, and dry thoroughly.
l After broiler is cool, wipe interior with
warm, damp sponge. For heavily soiled
areas, use a soapy steel-wool pad.
l Wash, rinse, and dry thoroughly.
l Make sure oven is cool.
l Follow directions provided with the
cleaner.
l Wash, wipe with clean water, and dry
thoroughly.
l Make sure oven is cool.
l Remove door and oven bottom for easier
access. (See pages 19 and 20.)
l Wash, wipe with clean water, and dry
thoroughly.
l Remove door for easier access.
l Wipe well with clean water.
l Remove door and oven bottom for easier
access.
l Place newspaper on floor to protect floor
surface.
l Follow directions provided with the oven
cleaner.
l Wipe well with clean water.
l Use in well-ventilated room.
l Do not allow commercial oven cleaners
to contact the heat seal, thermostat, or
exterior surfaces of the range. Damage
will occur.
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