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WHAT TO USE
Sponge and warm,
soapy water
Steel-wool pad and
warm, soapy water
Steel-wool pad and
warm, soapy water
Paper towel and
spray glass cleaner
OR
Warm, soapy water
and a nonabrasive,
plastic scrubbing pad
Steel-wool pad and
warm, soapy water
Commercial oven
cleaners
Heavy-duty
aluminum foil or
shallow pan
HOW TO CLEAN
•
Wash, wipe with clean water, and dry
thoroughly.
•
Use nonabrasive, plastic scrubbing pad on
heavily soiled areas.
•
Do not use abrasive or harsh cleansers.
They may damage the finish.
•
Wash, rinse, and dry thoroughly.
•
Wash, rinse, and dry thoroughly.
•
Make sure oven is cool.
•
Follow directions provided with the
cleaner.
•
Wash, wipe with clean water, and dry
thoroughly.
•
Make sure oven is cool.
•
Remove door for easier access. (See
“Removing the oven door.”)
•
Clean heavily soiled areas or stains. Rinse
well with water.
•
Remove door for easier access.
•
Place newspaper on floor to protect floor
surface.
•
Follow directions provided with the oven
cleaner.
•
Wipe well with clean water.
•
Use in well-ventilated room.
•
Do not allow commercial oven cleaners to
contact the heating elements, gasket,
thermostat, or exterior surfaces of the
range. Damage will occur.
•
Place piece of foil or shallow pan, slightly
larger than the cooking container, on lower
rack to catch spillovers.
NOTE:
Do not use foil or foil liner to cover
the oven floor. Poor baking/roasting results
could occur.
PART
Exterior surfaces
(other than control
panel)
Broiler pan and
grid (clean after
each use)
Oven racks
Oven door
glass and
window
Oven cavity
C A R I N G F O R Y O U R R A N G E
OR