Cleaning & Maintenance

DAILY CLEANING:

OVENS:

1.Remove the baking racks. Wash in hot soapy water and replace after the rest of the oven is cleaned.

2.Scrape off any food particles with a nylon griddle scraper. Be very careful about scraping the porcelain finish on the oven liner panels.

3.Wash all the above with hot soapy water, then reassemble.

4.Baked on spills may be loosened and stubborn stains removed with ordinary houshold ammo- nia and scrubbing with a nylon pad in a cold oven only.

5.Do not allow spray type oven cleaners to come into contact with the temperature probe in the oven.

6.After cleaning the oven, rinse well with 1/4 cup of vinegar to one quart of water solution to neu- tralize any caustic residue of the cleaning com- pound. Wipe dry.

STAINLESS STEEL:

All stainless steel body parts should be wiped regularly with hot soapy water during the day and

with a liquid cleaner designed for this material at the end of each day.

DO NOT USE steel wool, abrasive cloths, cleaners or powders to clean stainless surfaces. If neces- sary to scrape stainless steel to remove encrusted materials, soak in hot water to loosen the material, then use a wooden nylon scraper. DO NOT USE a metal knife, spatula, or any other metal to scrape stainless steel. Scrape marks are almost impos- sible to remove.

PERIODIC MAINTENANCE:

Check the ventilation system periodically to see that nothing has fallen down into the exhaust vents. Lubricate the pivot pins of the oven door hinge. Use a multi-purpose lubricating oil sparing- ly so as to not drip oil needlessly. Your appliance should be checked for safe and efficient operation at least once a year by qualified service person- nel.

Contact the factory, the factory

representativeor a local service company to perform all maintenance and repairs.