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CLEANING
WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT
SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.
Allow the oven to cool before cleaning.
Heat Return Tube
The Heat Return Tube opening should never be blocked. The Heat Return Tube should be kept clean
at all times for proper operation of the oven. Clean this tube with standard oven cleaner at least once
a week. Be sure to thoroughly clean all cleansing solution off the tube before using the oven again. It
is also recommended that the oven be run at 400°F
(204°C) for 20 minutes before using to burn off any
cleaning solution that was not thoroughly rinsed from the tube.
Daily
Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be
removed with detergent. (DO NOT USE "DAWN".) Rinse thoroughly and wipe dry with a soft clean
cloth.
Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry
with a soft clean cloth.
Nickel plated racks and rack supports may be removed for cleaning.
For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser
(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always
rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas
caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water
and dry with a soft cloth.
Do not use scouring powder on the glass window; it will scratch and fog the glass.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat at 500°F
(260°C) and the control at 10 and allowing the oven to run
unloaded for 30 to 45 minutes.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three basic things that can breakdown the surface layer of stainless steel and allow corrosion
to develop: 1) Abrasion; 2) Deposits and water; and 3) Chlorides.
Avoid abrasion from rubbing with steel pads, wire brushes, or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products
such as Cameo, Talc, or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or
certain filters can eliminate these mineral deposits. Other deposits from food or lubrication must be
properly removed by cleaning. Use mild detergent and non-chloride cleaners. Rinse thoroughly. Wipe
dry. If using chloride containing cleaners or sanitizers,
rinse repeatedly
to avoid stainless steel
corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or
Super Sheen) for extra protection and lustre.