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The standard-cleaning oven
and broiler compartment
The standard oven and broiler compartment have
to be hand cleaned. Use warm, soapy water,
soapy steel wool pads or a commercial oven
cleaner. See “Cleaning tips” on page 12 for
further instructions.
Do not allow commercial oven cleaner to
contact the heat seal, thermostat 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 (on rack
under container in broiler compartment), slightly
larger than the cooking container. This may,
however, result in poor baking.
NOTE:
Do not use foil or foil liner to cover the
oven floor. Poor baking results could occur.