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PART
WHAT TO USE
HOW TO CLEAN
Broiler pan and
Steel-wool pad and
l
Wash, rinse, and dry thoroughly.
grid
(clean after
warm, soapy water
each use)
Oven racks
Steel-wool pad and
l
Wash, rinse, and dry thoroughly.
warm, soapy water
Oven door glass
Paper towel and
l
Make sure oven is cool.
spray glass cleaner
l
Follow directions provided with the
OR
cleaner.
Warm, soapy water
l
Wash, wipe with clean water, and dry
and a nonabrasive, thoroughly.
plastic scrubbing pad
Oven cavity
Sponge and warm,
l
Remove door for easier access.
soapy water (See page 25.)
Soapy steel-wool
l
Wash, wipe with clean water, and
pad for heavily
dry well.
soiled areas
l
Rinse well with water.
OR
Commercial oven
l
Remove door for easier access.
cleaner for heavily
soiled areas
l
Place newspaper on floor to protect
floor surface.
l
Follow directions provided with the
oven cleaner.
Heavy-duty alumi-
num foil or shallow
pan used while
’ cooking
l
Wipe well with clear water.
l
Use in well ventilated room.
l
Do not allow commercial oven clean-
ers to contact the heating elements,
heat seal, thermostat, or exterior
surfaces of the range. Damage will
occur.
l
Place piece of foil or shallow pan,
slightly larger than the cooking contain-
er, on lower rack to catch spillovers.
NOTE:
Do not use foil or foil liner to cover
the oven floor. Poor baking/roasting re-
sults could occur.
27