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PART
Surface burners
WHAT TO USE
Sponge and warm,
soapy water
Warm, soapy water
and a nonabrasive,
plastic scrubbing pad
OR
Vinegar and water
solution
HOW TO CLEAN
l Lift up the cooktop. (See page 17.)
l Wipe off spills immediately after burner
has cooled.
For cooked-on food:
l Remove burner from manifold with
Phillips screwdriver.
l Wash with warm, soapy water and a
plastic scrubbing pad or soak in vinegar
and water solution.
l Rinse and dry well.
l If ports are clogged, clean with a straight
pin. Do not enlarge or distort ports. Do
not use a wooden toothpick.
l Do not clean surface burner in dish-
washer.
Broiler drawer, Steel-wool pad and
pan and grid (clean warm, soapy water
after each use)
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.
Oven racks Steel-wool pad and
warm, soapy water
l Wash, rinse and dry thoroughly.
Oven door glass
Paper towel and spray
l Make sure oven is cool.
glass cleaner
l Follow directions provided with the
OR
cleaner.
Warm, soapy water and
l Wash, rinse and dry thoroughly.
a nonabrasive, plastic
scrubbing pad
Oven cavity
Sponge and warm,
l Make sure oven is cool.
soapy water
l Remove door and oven bottom for
easier access. (See pages 18 and 19.)
l Wash, rinse and dry well.
Soapy steel-wool pad
l Remove door for easier access.
for heavily soiled areas
l Rinse well with water.
OR
Commercial oven
l Remove door and oven bottom for
cleaner for heavily
easier access.
soiled areas
l Place newspaper on floor to protect floor
surface.
l Follow directions provided with the oven
cleaner.
l Rinse well with clear water.
l Use in well-ventilated room.
continued on next page
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