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Standard Oven Cleaning
The Standard Oven has to be hand cleaned. Use warm soapy water and steel
wool pads and a commercial oven cleaner. See’Cleaning Chart” below for
further instructions.
Do not allow commercial oven cleaner to con-
tact the heating elements, thermostat, oven
seal or exterior surfaces of the oven. Damage
will occur.
Using Foil
To catch sugar or starch spills from pies and casseroles, use a piece of
heavy-duty aluminum foil or a shallow pan on the lower rack, slightly larger
than the cooking container.
NOTE: Do not use foil or foil liner to cover the oven floor. Poor baking results
could occur.
Cleaning Chart
PART
Exterlor
surfaces
WHAT TO USE
Warm soapy water and
a soft cloth.
Plastic scrubbing pad
for heavily-soiled areas.
HOW TO CLEAN
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Wipe off regularly when oven is
cool.
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Do not allow food contalnlng
acids (such as vinegar, tomato,
lemon juice or milk) to remaln
on surface. Acids will remove
the glossy finish.
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Do not use abrasive or harsh
cleansers.
Surface unlts
(Solld
elements)
Warm soapy water on
a sofl cloth.
Soapy scouring pad or
scouring powder.
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Make sure the cooktop and the
surface units are cool.
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Wipe off the surface units after each
use.
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After each cleaning, heat surface
units until dry.
To darken surface units or to remove rust spots:
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Make sure surface units are cool.
Salt-free oil on a
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After each cleaning, apply thin coat
soft cloth.
of oil to surface units, then heat for
3-5 minutes. Slight smoking of oil will
occur.
(Trlm rings)
Electrol@ dressing
(Part No. 814030)’
Stainless steel cleaner
or Cook Top Polishing
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Follow the directions on the
dressing.
NOTE: This will improve surface
unlt appearance, but not ellmlnate
dark spots.
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Make sure suriace units are cool.
Creme. (Part No. 814009)’
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Follow directions provided with
cleaner or polishing creme.
NOTE: Yellowlng of trlm rlngs Is normal from heat of the
surface units and pans.
18
*See page 16 for re-order Informatlon.
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