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• A slightodor 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 located underthe air grille, vapors, moisture,
etc. maybe seen comingfromthis area. If the odor is strong orobjectionable,turn
on the ventilation system to exhaust odorsto the outdoors. (See p. 10.)
• During the cleaning process, do not be alarmed if an occasional flame is visible
through the oven window. This is caused by excessive food soil that was not
removedbefore the oven was set to clean.
• SINCE THE DOORAND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANINGPROCESS, AVOID CONTACT.
• Some types of soil maydisintegratebut leavea }ightfilmor heavierdepositof ash.
The amountof ashdependsontheamountofsoilwhichwas intheoven. Afteroven
has cooled,this ash may be removedwith a damp sponge, If other dark deposits
remain after wipingwith a sponge, the time set for the length of cleaning was not
enough. Increasethe cleaning timefor future cleaningsor clean more frequently.
The normal cleaning time is 3 hours. A maximumof 4 hours may be selected if
necessary.
• If racks havebeen leftin ovenduring thecleaningprocess,they shouldbe treated
as follows. Afterthe cleaning processiscompletedandthe oven has cooled,buff
the undersideof rackedges withScotch-Britescourpador rub lightlythe underside
of rackedges witha coatingof vegetableoil. Usea lightapplicationof oilso it does
not soil the oven. This will makethe cleaned racks slide more easily.
• To removeoccasionalspillovers betweencleanings, usea soap-filledscouringpad
or mild cleanser; rinsewell.
• Ltis betterto cleanthe ovenregularlyratherthan wait untilthere isa heavy buildup
of soil in the oven.
• Duringthecleaningprocess,the kitchenshouldbe wellventilatedto helpeliminate
normal odors associatedwith cleaning.
• DO NOT USE COMMERCIALOVEN CLEANERS.
• DO NOT USE ALUMINUMFOIL OR OTHER LINERS IN THE OVEN.
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