PART Surface burners, grates, caps, and pans

PART

Surface burners, grates, caps, and pans

Broiler drawer, pan, and grid (clean after each use)

Oven racks

Oven door glass

Oven cavity

WHAT TO USE

Warm, soapy water and sponge or nonabrasive, plastic scrubbing pad

OR Dishwasher (grates only)

Steel-wool pad and warm, soapy water

Paper towel and spray glass cleaner

Warm, soapy water and a nonabrasive, plastic scrubbing pad

Sponge and warm, soapy water

Soapy steel-wool pad for heavily soiled areas

Commercial oven cleaner for heavily soiled areas

HOW TO CLEAN

See pages 16-l 9 for cleaning instructions.

Clean after each use.

Wash, rinse, and dry thoroughly.

After broiler is cool, wipe interior with warm, damp sponge. For heavily soiled areas, use a soapy steel-wool pad.

Wash, rinse, and dry thoroughly.

Make sure oven is cool.

Follow directions provided with the cleaner.

Wash, wipe with clean water, and dry thoroughly.

Make sure oven is cool.

Remove door and oven bottom for easier access. (See pages 19 and 20.)

Wash, wipe with clean water, and dry thoroughly.

Remove door for easier access. Wipe well with clean water.

Remove door and oven bottom for easier access.

Place newspaper on floor to protect floor surface.

Follow directions provided with the oven cleaner.

Wipe well with clean water. Use in well-ventilated room.

Do not allow commercial oven cleaners to contact the heat seal, thermostat, or exterior surfaces of the range. Damage will occur.