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At the end of the programmed cleaning time, the oven will automatically turn off. SELF CLEAN END appears in the display. Press OFF to clear. Note: To cancel or stop while the mode is operating, touch OFF. The door will not unlock until the oven reaches a safe temperature 2. The self-clean mode may produce ash which will settle in the bottom of the oven. If this happens, remove ash with a damp cloth before using the oven. 3. Wipe rack edges with cooking oil to allow for proper glide. Wipe off excess. Page 26 Care and Cleaning - Oven After self-cleaning, the entire oven can be safely cleaned with a soapy sponge, rinsed and dried. If stubborn soil remains, follow the recommended cleaning methods below. • Always use the mildest cleaner that will remove the soil. • Rub metal finishes in the direction of the grain. • Use clean, soft cloths, sponges or paper towels. • Rinse thoroughly with a minimum of water so it does not drip into door slots. • Dry to avoid water marks. The cleaners listed below indicate types of products to use and are not being endorsed. Use all products according to package directions. PART CLEANING METHOD Racks (Oven, Warming Drawer) Wash with hot sudsy water. Rinse thoroughly and dry. Or, gently rub with cleansing powder or soap filled pads as directed. If racks are cleaned in the oven during the self-clean mode, they will lose their shiny finish and may not glide smoothly. If this happens, wipe the rack edges with a small amount of vegetable oil, then wipe off excess. Fiberglass Gasket DO NOT HAND CLEAN GASKET. Glass Wash with soap and water or glass cleaner. Use Fantastik® or Formula 409® to remove grease spatters and stubborn stains. Painted Clean with hot sudsy water or apply Fantastik® or Formula 409® to a clean sponge or paper towel and wipe clean. Avoid using powdered cleansers, steel wool pads and oven cleaners. Porcelain Immediately wipe up acid spills like fruit juice, milk and tomatoes with a dry towel. Do not use a moistened sponge/towel on hot porcelain. When cool, clean with hot sudsy water or apply Bon-Ami® or Soft Scrub® to a damp sponge. Rinse and dry. For stubborn stains, gently use soap filled pads. It is normal for porcelain to craze (fine lines) with age due to exposure from heat and food soil. Stainless Steel Always wipe or rub with grain. Clean with a soapy sponge then rinse and dry. Or, wipe with Fantastik® or Formula 409® sprayed onto a paper towel. Protect and polish with Stainless Steel Magic® and a soft cloth. Remove water spots with a cloth dampened with white vinegar. Use Zud®, Cameo® or Bar Keeper’s Friend® to remove heat discoloration. Probe Clean probe by hand with detergent and hot water. Then rinse and dry. Do not soak or clean in dishwasher. Plastic & Controls When cool, clean with soapy water, rinse and dry. Drawers (Warming & Storage) When cool, wash with hot soapy water, rinse and dry. Page 27 Cookware Selection Guide Cookware Characteristics The choice of pans directly affects the cooking speed and uniformity. For best results select pans with the following features: Flat Bases- When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling (rocking). Flat, medium-to-heavy-weight pans are best. To Test the Flatness of Your Pans Turn the pan upside down on the countertop and place a ruler flat against the bottom of the pan. The bottom of the pan and the straight edge of the ruler should be flush against each other. Another simple test to determine even heat distribution across the cookware bottom is to place 1” of water in the pan. Bring the water to a boil and observe the location of the bubbles as the water starts to boil. Good, flat cookware will have an even distribution of bubbles over the bottom surface area. Matching Diameters – The base of the pan should cover or match the diameter of the element being used. Pans may overhang the element area by 1" all around. Tight Fitting Lids – A lid shortens cooking time and water boils faster by holding the heat inside the pan. Specialty pans, such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. (Use only a flat- bottom wok.) Never place a support ring, such as a wok ring or trivet, on the cooking surface. Cookware Tips • Use of pots and pans with rounded (either concave or convex) warped or dented bottoms should be avoided. See drawings below. • Make sure the bottom of the pot or pan being used is clean and dry. • Use pots and pans with thick, smooth metal bottoms. • Do not slide metal pots across the cooktop. Pans may leave marks which need to be removed immediately. See Care and Cleaning Section. • Do not use glass pans as they may scratch the surface. Specialty Pans Specialty pans such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. Use only a flat- bottomed wok. Never place a support ring, such as a wo...
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