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• A slight odormay be detected, and if an ovenis heavilysoiled,some smoke may
be visible. Some smoke and odor duringthe cleaning process is a normal
occurrence. Since the ovenventis locatedundertheair grille,vapors,moisture,
etc. maybeseen comingfromthisarea. If theodoris strongorobjectionable,turn
on the ventilationsystemto exhaustodors to the outdoors. (See p. 10.)
• Duringthe cleaningprocess,do notbe alarmed if an occasionalflame is visible
throughthe oven window. This is caused by excessivefood soilthat was not
removedbeforethe oven was set to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANINGPROCESS, AVOID CONTACT.
• Some typesofsoil maydisintegratebutleavea lightfilmorheavierdepositof ash.
The amountofashdependsonthe amountofsoilwhichwasintheoven. Afteroven
has cooled,thisash may be removedwitha damp sponge. If otherdarkdeposits
remainafter wipingwith a sponge,the time setfor the lengthof cleaningwas not
enough. Increasethe cleaningtimefor futurecJeaningsor clean morefrequently.
The normarcleaningtime is 3 hours. A maximumof 4 hours may be selectedif
necessary.
• If rackshavebeen left inovenduringthecleaningprocess,theyshouldbe treated
as follows. Afterthe cleaningprocessiscompletedandthe ovenhas cooled,buff
the undersideof rackedgeswithScotch-Britescourpad orrublightlythe underside
of rackedgeswitha coatingof vegetableoil. Usea lightapplicationof oilsoitdoes
notsoilthe oven. This will makethe cleanedracksslide moreeasily.
• To removeoccasionalspilloversbetweencleanings,usea soap-filledscouringpad
or mild cleanser;rinsewell.
• It isbetterto cleanthe ovenregularlyratherthan wait untilthereis a heavybuildup
of soilin the oven.
• Duringthecleaningprocess,the kitchenshouldbewell ventilatedto helpeliminate
normalodorsassociatedwith cleaning.
• DO NOT USE COMMERCIAL OVEN CLEANERS.
• DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.
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