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•A slight odor may be detected, and if an oven is heavily soiled, some smoke may be visible. Some smoke and odor during the cleaning process is a normal occurrence. Since the oven is vented in the front, vapors, moisture, etc. may be seen coming from this area.
•During the cleaning process, do not be alarmed if an occasional flame is visible through the oven window. This is caused by excessive food soil that was not removed before the oven was set to clean.
•SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING THE
•Some types of soil may disintegrate but leave a light film or heavier deposit of ash. The amount of ash depends on the amount of soil which was in the oven. After oven has cooled, this ash may be removed with a damp sponge. If other dark deposits remain after wiping with a sponge, the time set for the length of cleaning was not enough. Increase the cleaning time for future cleanings. The normal cleaning time is 2 to 21/2hours. More than 3 hours may be selected if necessary.
•If racks have been left in oven during the cleaning process, they should be treated as follows. After the cleaning process is completed and the oven has cooled, rub lightly the underside of rack edges and the front edges of the rack supports with a coating of vegetable shortening, peanut oil or corn oil. Use a light ap- plication of oil so it does not soil the oven. As a suggestion, use fingertips to apply oil. This will make the cleaned racks slide more easily.
•To remove occasional spillovers between cleanings, use a
•It is better to clean the oven regularly rather than waiting until there is a heavy buildup of soil in the oven.
•During the cleaning process, the kitchen should be well ventilated to help elimi- nate normal odors associated with cleaning.
•Any attempt to force the
in any position other than CLEAN may result in damage to the door locking mechanism.
•DO NOT USE COMMERCIAL OVEN CLEANERS IN OR AROUND THE SELF- CLEANING OVEN AREA.
•DO NOT USE ALUMINUM FOIL OR OTHER OVEN LINERS IN THE OVEN.
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