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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” for further
instructions.
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 WHAT TO USE
HOW TO CLEAN
Exterior
suriaces
Warm soapy water and
a soft cloth.
Plastic scrubbing pad
for heavily-soiled areas.
l
Wipe off regularly when range is
cool.
l
Do not
allow food
containing
acids [such as vinegar, tomato,
lemon juice or milk) to remain
on surface. Acids will remove
the glossy flnlsh.
l
Do not use abrasive or harsh
cleansers.
Surface unlts No cleaning required.
l
Spatters or spills will burn off
l
Do not Immerse in water.
Chrome
reflector
bowls
Warm soapy water and
l
Wash, rinse and dry well.
a plastic scrubbing pad.
l
Clean frequently.
l
Do not use abrasive or harsh
cleansers.
Control knobs
Control panel
Warm soapy water and
a soft cloth.
Warm soapy water or
spray glass cleaner
and a soft cloth.
l
Wash, rinse and dry well.
l
Do not soak.
l
Wash, rinse and dry well.
l
Follow directions provided with
the cleaner.
Broiler pan
Warm soapy water or a
and grid soapy steel wool pad.
l
Clean after each use.
l
Wash. rinse and drv well.
Oven racks
Oven door
glass
Warm soapy water or
l
Wash, rinse and dry. Use soapy steel
soapy steel wool pads.
wool pads for heavily-soiled areas.
Spray glass cleaner or
l
Make sure oven is cool.
warm soapy water and a
plastic scrubbing pad.
l
Follow directions provided with
the cleaner.
l
Wash, rinse and dry well.
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