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• A slight odor may be detected, and if an oven is heavily soiled, some smoke may
be visible. Some smoke and odor dudng the cleaning process is a normal
occurrence. Since the oven vent is located under the air grille, vapors, moisture,
etc+may be seen coming from this area, If the odor is strong or objectionable, turn
on the ventilation system to exhaust odors to the outdoors+ (See p. 9.)
• During the cleaning process, do not be alarmed ff an occasional flame Lsvisible
through the oven window. This is caused by excessive food soil that was not
removed before the oven was set to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Some types of soil may disintegrate but leave a light film or heavier deposit of ash+
The amount of ash depends on the amount of soil whichwas in the oven. After oven
has cooled, this ash may be removed with a damp sponge. If other dark deposits
remain after wiping with a sponge, the time set for the length of cleaning was not
enough. Increase the cleaning time for future cleanings or dean more frequently.
The normal cleaning time is 3 hours. A maximum of 4 hours may be selected if
necessary.
• If racks have been left in oven during the cleaning process, they shouJd be treated
as follows. After the cleaning process is completed and the oven has cooled, buff
the underside of rack edges with Scotch+Britescour pad or rub lighUythe underside
of rack edges with a coating of vegetable oiL. Use a light application of oi!so it does
not soil the oven. This will make the cleaned racks slide more easily.
• To remove occasional spiUovers between cleanings, use a soap-filled scouring pad
or mild cleanser; dnse well.
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