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27
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception.
Your oven must be kept clean and maintained properly.
Oven Surfaces
Several different finishes have been used in your electric oven. Cleaning instructions for each surface are given below. Your oven
features a Self-Clean cycle for the oven interior. See “Self-Clean Cycle” for complete instructions. NEVER USE AMMONIA, STEEL WOOL
PADS OR ABRASIVE CLOTHS, CLEANSERS, OVEN CLEANERS, OR ABRASIVE POWDERS. THEY CAN PERMANENTLY DAMAGE
YOUR OVEN.
Control Knobs
MAKE SURE ALL THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off. Wash in detergent
and warm water. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
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.
Oven Racks
Clean with detergent and hot water. Stubborn spots can be scoured with a soap-filled steel wool pad. DO NOT CLEAN THE OVEN RACKS
USING THE SELF-CLEAN CYCLE. They could sustain damage due to the extreme heat of the Self-Clean cycle.
Meat Probe
The meat probe may be cleaned with soap and water or a soap-filled scouring pad. Cool the probe before cleaning. Scour stubborn
spots with a soap-filled scouring pad, rinse and dry.
• DO NOT immerse the meat probe in water.
• DO NOT store the probe in the oven.
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