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Standard Oven Cleaning
The Standard Oven has to be hand cleaned. Use warm soapy water, soapy
steel wool pads or a commercial oven cleaner. See “Cleaning Chart” below
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
surfaces
Warm soapy water and
. Wipe off regularly when range
a soft cloth.
is cool.
Non-abrasive plastic
l
Do not allow food containing
scrubbing pad for heavily-
acids (such as vinegar,
tOmat0,
soiled areas.
lemon juice or milk] to remain
on surface. Acids may remove
the glossy finlrh.
. Do not use abrasive or harsh
cleansers.
Surface units
No cleaning required.
l
Spatters or spills will burn off
l
Do not immerse in water.
Chrome
reflector
bowls
Warm soapy water and
a non-abrasive plastic
scrubbing pad.
l
Wash, rinse and dry well.
l
Clean frequently.
l
Do not use abrasive or harsh
cleansers.
Control knobs
Warm soapy water and
a soft cloth.
l
Wash, rinse and dry well.
l
Do not soak.
Control panel
Warm soapy water or
spray glass cleaner
and a soft cloth.
l
Wash, rinse and dry well.
l
Follow directions provided with
the cleaner.
Broiler pan
and grid
Warm soapy water or a
soapy steel wool pad.
l
Clean afier each use.
l
Wash, rinse and dry well
Oven racks
Warm soapy water or
soapy steel wool pads.
l
Wash, rinse and dry. Use soapy steel
wool pads for heavily-soiled areas.
Oven door
glass
Spray glass cleaner or
warm soapy water and
a non-abrasive plastic
scrubbing pad.
l
Make sure oven is cool.
l
Follow directions provided wrth
the cleaner.
l
Wash, rinse and drv well.