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1. Some stainless steel parts may have a protective wrap, which must be peeled off . All stainless steel body parts should be wiped
regularly with hot, soapy water at the end of each cooling period and with liquid cleaner designed for this material when soapy
water will not do the job. If build-up occurs,
DO NOT
use steel wool, or abrasive cloths, cleaners, or powders. If it is necessary
to scrape stainless steel surface to remove encrusted material, soak area with hot, wet towels to loosen the material, then
use a wooden or nylon spatula or scraper.
DO NOT
use a metal knife, spatula, or any other metal tool to scrape stainless steel
surfaces. Scratches are almost impossible to remove.
2. The interior of the oven should be washed thoroughly with hot, soapy water to remove fi lm residues and installation debris
before being used for food preparation, then rinsed and wiped dry. Solutions stronger than soapy water are rarely needed.
Final Preparation
Performance Checklist
A qualifi ed installer should carry out the following checks:
Check oven Bake Function—bake element on full power, center and outside broil elements at partial power.
Convection Bake function—bake and broil elements the same with the convection fan “ON”.
Check TruConvec™ function—TruConvec element (behind convection fan cover) “ON” and convection fan “ON”.
Check High Broil function—both broil elements at full power. Convection broil function is the same with convection fan
“ON”.
Check Medium Broil function—inner and outer broil elements pulse on and off .
Check Low Broil function—inner broil element only.
Check Self-Clean function—Door will lock in approximately 30 seconds, the center and outside broil elements will turn
“ON” and the bake element will turn “ON” at partial power. Check broil elements through window to make sure they are
“ON”, then abort self-clean cycle to unlock door.
Do not
run self-clean cycle check for more than 10 minutes
with the oven racks and rack supports inside oven to avoid
discoloration due to the high temperature.
CAUTION
