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• A slight odormay be detected, and if an oven is heaviTysoiled, some smoke may
be visible. Some smoke and odor during the cleaning process is a normal
occurrence. Sincethe oven vent is located underthe air grille,vapors,moisture,
etc. may be seen comingfrom thisarea. Ifthe odor is strongorobjectionable,turn
on the ventilationsystem to exhaustodorsto the outdoors. (See p, 9.)
• During the cleaning process, do not be alarmed if an occasional flame Lsvisible
through the oven window. This is caused by excessive food soil that was not
removed before the oven was set to clean.
O SINCE THE DOOR AND WINDOW OF THE OVEN WILL GET WARM DURING
THE SELF-CLEANING PROCESS, AVOID CONTACT.
• Some types of soil may disintegrate but leave a light film or heavier deposit of ash.
The amount of ash depends on the amount of soil which was in the oven. After oven
has cooled, this ash may be removed with a damp sponge. If other dark deposits
remain after wiping with a sponge, the time set for the length of cleaning was not
enough. Increase the cleaning time for future cleanings or clean more frequently.
The normal cleaning time is 3 hours. A maximum of 4 hours may be selected if
necessary.
• If racks have been left in oven during the cleaning process, they should be treated
as follows. After the cleaning process is completed and the oven has cooled, buff
the underside of rack edges with Scotch-BrUtescour pad or rub lightlythe undersLde
of rack edges with a coating of vegetable oil. Use a light application of oil so it does
not soil the oven. This will make the cleaned racks slide more easily.
• To remove occasional spillovers between cleanings, use a soap-filled scouring pad
or mild cleanser; rinse well.
40
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