Caring For Your Range
Continued
Using the standard-cleaning
oven
The standard-cleaning oven has to be hand-
cleaned. Use warm, soapy water, soapy
steel-wool pads or a commercial oven cleaner.
See “Cleaning tips” on page 19 for further
instructions.
Using foil
To catch sugar or starchy spills from pies and
casseroles, use a piece of heavy-duty aluminum
foil or a shallow pan on the lower rack, slightly
larger than the cooking container.
Burn Hazard
Make sure all controls are off and the
oven is cool before using foil.
Failure to do so could result in burns.
NOTES:
l
Do not use foil to cover oven floor or to
completely cover a rack. Good air circulation is
needed for the oven to operate properly. Poor
cooking results could occur.
9 Do not allow commercial oven cleaner to
contact the heat seal, thermostat, or exterior
surfaces of the oven. Damage will occur.
1. Turn off all controls.
2. Put foil or pan under the cooking con-
tainer. Make sure the foil is centered and
large enough to catch any spillovers.
Cleaning tips
Control knobs
Clean with warm, soapy water and a sponge.
l
Turn knobs to off and pull straight away from
control panel.
l
Wash, rinse and dry well.
l
Do not soak.
l
Do not use steel wool or abrasive cleans-
ers. They may damage the finish of the
knobs.
l
Replace knobs. Make sure all knobs point to
OFF.
Control panels
Clean with a sponge and warm, soapy water or
paper towel and spray glass cleaner.
. Wash, wipe with clean water and dry well.
l
Follow directions provided with the cleaner.
18
