•A slight odor may be detected, and if an oven is heavilysoiled, some smoke may be visible. Some smoke and odor during the cleaning process is a normal occurrence. Since the oven vent is locatedunder the air grille, vapors, moisture, etc. may be seen comingfromthis area. If the odoris strongor objectionable,turn on the ventilationsystemto exhaustodors to the outdoors. (See p. 10.)
•Duringthe cleaningprocess,do not be alarmed if an occasionalflame is visible
throughthe oven window. This is caused by excessivefood soil that was not removedbefore the oven was set to clean.
•SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING THE
•Some typesofsoil may disintegratebut leavea lightfilm or heavierdepositof ash. The amountofash dependsonthe amountofsoilwhichwas inthe oven. After oven
has cooled,thisash may be removedwith a damp sponge. If otherdark deposits remainafter wipingwith a sponge,the time set for the lengthof cleaningwas not enough. Increasethe cleaningtime for future cJeaningsor clean morefrequently.
The normarcleaningtime is 3 hours. A maximum of 4 hours may be selected if necessary.
•If racks havebeen left in oven duringthe cleaningprocess,theyshouldbe treated as follows. After the cleaningprocess iscompletedand the oven has cooled,buff the undersideof rack
•To removeoccasionalspilloversbetweencleanings,usea
•It isbetterto clean the oven regularlyratherthan wait untilthere is a heavybuildup of soilin the oven.
•Duringthe cleaningprocess,the kitchenshould bewell ventilatedto help eliminate normalodorsassociatedwith cleaning.
•DO NOT USE COMMERCIAL OVEN CLEANERS.
•DO NOT USE ALUMINUM FOIL OR OTHER LINERS IN THE OVEN.
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