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30 49-85243-2
Surfaces
CARE AND CLEANING: Surfaces
Oven Door
The oven frame and door, outside the oven seals,
should be cleaned by hand. Enameled surfaces should
be cleaned with hot soapy water. See Stainless Steel
Surfaces section for all Stainless Steel areas.
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material of the seal has an extremely low resistance to
abrasion. An intact and well-fitting oven seal is essential
for energy-efficient operation and good baking results. If
the seal becomes worn, frayed, damaged or displaced it
must be replaced by a qualified technician.
Stainless Steel Surfaces
Do not use a steel-wool pad; it will permanently scratch
the surface.
To clean the stainless steel surface, use warm sudsy
water or a stainless steel cleaner. Always wipe the
surface in the direction of the grain. Follow the cleaner
instructions for cleaning the stainless steel surface.
To inquire about purchasing stainless steel appliance
cleaner, visit cafeappliances.com.
Oven bottom
The oven bottom has a porcelain enamel finish. To make
cleaning easier, protect the oven bottom from excessive
spillovers. A smaller sheet of foil or sheet tray may
be used to catch a spillover by placing it on the rack
below the rack you are cooking on. This is particularly
important when baking a fruit pie or other foods that
are highly acidic. Hot fruit fillings or other foods that are
highly acidic (such as tomatoes, sauerkraut and sauces
with vinegar or lemon juice) may cause pitting and
damage to the porcelain enamel surface and should be
wiped up immediately.
Never fully cover a rack with aluminum foil. This will
disturb the heat circulation and result in poor baking.
To clean up spillovers, use soap and water, an abrasive
cleaner or soap-filled scouring pad. Rinse well to remove
soap before self-cleaning.
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