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The standard-cleaning oven
(Model BGP430VV)
The standardcleaning oven has to be
handcleaned. Use warm, soapy water,
soapy steel wool pads or a commercial
oven cleaner. See “Cleaning Chart” on
page 16 for further instructions.
NOTE: Do not allow commercial oven
cleaner to contact the heat seal,
thermostat or exterior surfaces of the
oven Damage will occur.
Use foil during cooking to keep oven
clean. See “How to use aluminum foil for
baking” on page 7 for more information.
The continuous-cleaning
oven (Model BGC430W)
Standardcleaning oven walls are coated
with smooth porcelain. Your continuous-
cleaning oven walls are coated with a
special, rougher porcelain. A fat spatter
beads up on the smooth surface, but
spreads out on the rougher surface. The
bead of fat on the smooth surface chars
and turns black. The spread-out fat on
the rough surface
mually bums away
at
medium to high baking/roasting
temperatures so the oven can return
to a
presentably clean condition.
Fat spatter
standard-
beads up.
Tums black.
@-=-NJ
pozceldn
Fat spati
spreads out.
Rums away.
COilt.hUOllS-
cleaning
por=m
Cleaning tips
1. The oven window and racks are not
coated. Clean them by hand.
2. The oven door does not get as hot
as the walls. Some hand-cleaning
may be needed.
3. lf you do more broiling than baking
or roasting, hand-cleaning may be
needed.
4. Use aluminum foil or a shallow pan
on the lower rack according to
instructions below. Spill-avers may
not burn away and could stain the
bottom.
Hand-cleaning
.--
--e --
Personal Injury Hazard
Do not use oven cleaning lxoducts
in a continuous-cleaning oven.
Some am become
trapped
in the
porcelain surface and give off
harmful fumes.
WALLS
AND DOOR-Wash with warm,
soapy water. Use a steel wool pad or
plastic scouring pad for heavily soiled
areas. Rinse well.
WINDOW-Keep clean with warm, soapy
water or spray glass cleaner. Use a
plastic scouring pad for heavily soiled
areas. Rinse well. Do
not use steel wool
or abrasive cleansers.
RACKS-Use a soapy steel wool pad for
best cleaning results. Rinse well.
Page 13