Standard Oven Cleaning
The Standard Oven has to be hand cleaned. Use warm soapy water, soapy steel wool pads or a commercial oven cleaner. See “Cleaning Chart” below for further instructions.
Using Foil
To catch sugar or starch spills from pies and casseroles, use a piece of
NOTE: Do not use foil or foil liner to cover the oven floor. Poor baking results could occur.
Cleaning Chart
PART
Exterior surfaces
Surface units (Solld elements)
WHAT TO USE
Warm soapy water and a soft cloth.
Warm soapy water and a soft cloth.
HOW TO CLEAN
l Wipe off regularly when range is cool.
l Do not allow food containing acids (such as vinegar, tomato, lemon juice or milk) to remain on surface. Acids may remove the glossy finish.
l Do not use abrasive or harsh cleansers.
l Make sure the cooktop and the surface units are cool.
l Wipe off the surface units after each use.
l After each cleaning, heat surface units until dry.
To darken surface units or to remove rust spots:
l Make sure surface units are cool.
l After each cleaning, apply thin coat of oil to surface units, then heat for
Electrolm dressing [Part No. 814030)’
(Trim rlngs)Stainless steel cleaner or Cook Top Polishing Creme. (Part No. 814009]*
l
l
l
Follow the directions on the dressing.
NOTE: This will improve surface
unit appearance, but not ellminate dark spots.
Make sure surface units are cool.
Follow directions provided with cleaner or polishing creme.
NOTE: Yellowlng of trim rings is normal from heat of the
surface units and pans.
‘See page 16 for order Informatlon.
continued on next page
18
