OvenDO notattempttodean Woven WItillyou have
The top, bottom, sides, and back of
the oven liner, and door inner liner
are finished with aspecial coating
which cannot be cleaned in the
usual manner with soap, deter-
gents, commercial oven cleaners,
coarse abrasive pads or coarse
brushes. Their use am%’orthe use
of oven sprays will cause perma-
nent damage.
The special coating is aporous
ceramic materia/ which is dark in
color and feels slightly rough to
the touch. If magnified, the surface
would appear as peaks, valleys,
and sub-surface “tunnels,” This
rough finish tends to prevent
grease spatters from forming little
beads or droplets which run down
the side walls of ahard-surface
oven liner leaving unsightly streaks
that require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This dispersal action
increases the exposure of oven
soil to heated air, which results in
oxidation of soil. This finish also
reduces the visual effect of residual
soil. It may not disappear com-
pletely and at some time after
extended usage,stains may appear.
The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg, or dairy
mixtures. Avoid spills on inside
surface of the oven door. This
special finish is not used on oven
shelves. Shelves are removable
and can be taken to the sink for
cleaning. See “Cleaning Chart” on
page 2? for cleaning directions.
(Left CM3%–’-CMMode!JCP67’)
Use the foliowing steps when
cleaning your Continuous-Clean
Oven.
~. Let range parts cool before han-
dling. it is recommended that
rub berg loves be worn when
cleaning range parts manually.
2. Remove all cooking utensils
including the broiler pan and rack.
3. Remove oven shelves and clean
them manually with scouring pads
or mild abrasive.
4. Clean oven window. Use mild
non-scratching cleanser and damp
cloth. Avoid spilling water or cleaner
on porous surface.
5. Soil visibility maybe reduced by
operating oven at 400°F. Close
door; set oven switch to bake and
oven temperature control to 400°F.
Time for at ieast 4hours. Repeated
cycles may be necessary before
improvement in appearance is ap-
parent, particularly on oven door.
For moderate to heavy soiling of
oven door, use method described
in item (6) below before running
400° F. cycle. The oven timer can
be used to control the cycle auto-
matically at atime convenient for
you. Some slight smoking may
occur, similar to that which may
occur during Time Bake cooking.
teal MS Secwm.
REMEMBER: DURING THE OPER-
ATION OFTHE OVEN, THE DOOR,
WINDOW AND OTHER RANGE
SURFACES WILL GET HOT
ENOUGH TO CAUSE BURNS. DO
NOT TOUCH. LET THE RANGE
COOL BEFORE REPLACING
OVEN SHELVES IF THEY WERE
REMOVED
6. If aspillover or heavy soiling
occurs on the porous surface, as
soon as the oven has cooled, re-
move as much of the soil as pos-
sible using asmall amount of
water and a stiff bristle nylon
brush. W/hen using water, use it
sparingly and change it frequently,
keeping it as clean as possible,
and be sure to blot it up with paper
towels, cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, since these will
leave unsightly lint on the oven
finish. If water leaves awhite ring
on the finish as it dries, apply
water again and b/et itwith aclean
sponge, starting at the edge of the
ring and working toward the center.
Use care in placing and removing
dishesand food to avoid scratching,
rubbing or otherwise damaging
the porous finish on the oven walls
and door.
Do not use soap, detergent, com-
mercial oven cleaner, silicone oven
sprays, coarse steel pads or coarse
brushes on the porous surface.
These products will spot, clog, and
mar the porous surface and reduce
its ability to work.