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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 contact the heating elements,
thermostat, oven seal or exterior surfaces of the range. 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
Exterior
surfaces
WHAT TO USE
Warm soapy water and
a soft cloth.
Plastic scrubbing pad
for stubborn spots.
HOW TO CLEAN
l
Wipe off regularly when oven 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 finish.
l
Do not use abrasive or harsh
cleansers.
Surface units
(Solid
elements]
Warm soapy water on
a soft cloth.
Soapy scouring pad or
scouring powder
l
Make sure the cooktop and the
surface units are cool.
l
Wipe off the surface units after each
use.
l
Atter each cleaning, heat surface
units until dry.
(Trlm rings)
To darken surface units or to remove rust spots:
l
Make sure surface units are cool.
Salt-free oil on a
l
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.
‘Electrol dressing
l
Follow the directions on the
(PN 814030) dressing.
NOTE: This will improve surface
unit appearance, but not eliminate
dark spots.
*Stainless steel cleaner
l
Make sure surface units are cool.
or Cook Top Polishrng
Creme. (PN 814009)
l
Follow directions provided with
cleaner or polishing creme.
NOTE: Yellowing of trim rings is normal from heat of the
surface units and
pans.
*See page 15 for re-order information.
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