•A slight odormay bedetected,and if an ovenisheavily soiled, some smokemay
be visible. Some smokeand odor during the cleaning process is a normal
occurrence. Since theoven vent is located under the air grille, vapors, moisture,
etc. may be seen coming from this area.If theodor is strong or objectionable,turn
on theventilation system to exhaust odors to the outdoors. (See p. 9.)
•Duringthe cleaning process,do not be alarmed if anoccasional flameis visible
through the oven window. This is caused by excessivefood soil that was not
removed beforethe oven wasset to clean.
• SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Sometypes ofsoil may disintegrate but leavea light film or heavier deposit of ash.
The amount of ash depends on the amount of soil which was inthe oven. After oven
has cooled, this ash may beremoved with a damp sponge. If other dark deposits
remain after wiping with a sponge,thetime set for the length of cleaning was not
enough. Increase thecleaning time for future cleanings or clean morefrequently.
The normal cleaning time is 3 hours. A maximum of 4 hours may beselected if
necessary.
•If racks havebeenleftinovenduring the cleaning process,they should be treated
as follows.After the cleaning process iscompleted andtheoven has cooled,buff
theunderside of rackedges withScotch-Brite scourpad or rublight/ytheunderside
ofrack edges with acoatingof vegetable oil. Usealight applicationof oil so itdoes
not soil the oven. This will makethe cleaned racks slidemoreeasily.
•To removeoccasional spillovers between oleanings,use a soap-filled scouring pad
or mild cleanser; rinse well.
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