Whirlpool SFOlOOSY/EY User manual

TO THE INSTALLER: PLEASE LEAVE THIS
INSTRUCTION BOOK WITH THE UNIT.
MODEL SFOlOOSY/EY
TO THE CONSUMER: PLEASE READ AND
KEEP THIS BOOK FOR FUTURE REFERENCE.
A Note ToYou 2
kii!iE2%:dw 3
PartsAndFeahms 6
Using Your Range 7
Case ForYour 15
E!frftI Assistance
. 21
Warranty 24
Cdl TOLL-FREE With Quertions or
cornmem: 14oM53-1301
STANDARD-CLEANING GAS RANGE

A Now ToYou
Thank you for buying a Whirlpool appliance.
You have purchased a quality, worfd-c/ass home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. lt is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance. This will help us notify you about any new informa-
tion on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electriial shock. This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-800-253-1301,
is TOLL-FREE, 24 hours a day.
lf you ever have a question concerning your appliance’s operation, or if you need service, first see ‘If
You Need Assistance Or Service” on page 21. If you need any further help, feel free to call our Con-
sumer Assistance Center. When calling, you will need to know your appliance’s complete model number
and serial number. You can find this information on the model and serial number plate (see diagram on
page 6). For your convenience, we have included a handy place below for you to record these numbers,
the purchase date from the sales slip and your dealer’s name and telephone number. Keep this book
and the sales slip together in a safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone
2

Important Safety Instructions
Gas ranges have been thoroughly tested for safe and efficient operation. However, as with any
appliance, there are specific installation and safety precautions which must be followed to ensure safe
and satisfactory operation.
To reduce the risk of fire, electrical shock, injury to persons, or
damage when using the range, follow basic precautions, including
WARNING: If the information in this manual is not followed
exactly, a fire or explosion may result causing property
damage, personal injury or death.
DO NOT STORE OR USE GASOLINE OR OTHER FLAM-
MABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS
OR ANY OTHER APPLIANCE.
WHAT TO DO IF YOU SMELL GAS:
l DO NOT TRY TO LIGHT ANY APPLIANCE.
l DO NOT TOUCH ANY ELECTRICAL SWITCH; DO NOT
USE ANY PHONE IN YOUR BUILDING.
l IMMEDIATELY CALL YOUR GAS SUPPLIER FROM A
NEIGHBOR’S PHONE. FOLLOW THE GAS SUPPLIER’S
INSTRUCTIONS.
l IF YOU CANNOT REACH YOUR GAS SUPPLIER, CALL
THE FIRE DEPARTMENT.
INSTALLATION AND SERVICE MUST BE PERFORMED BY A
QUALIFIED INSTALLER, SERVICE AGENCY OR THE GAS
SUPPLIER.
General
. Install or locate the range only in accordance
with the provided Installation Instructions.
The range must be installed by a qualified
installer. The range must be properly
connected to the proper gas supply and
checked for leaks. The range must also be
properly connected to electrical supply and
grounded.
l Gas fuels and their use in appliances can
cause minor exposures to benzene, formal-
dehyde, carbon monoxide and soot, primarily
from incomplete combustion. Signtiicant
exposure to these substances can cause
cancer or reproductive harm. Properly
adjusted burners with a blue, rather than
a yellow, flame will minimize incomplete
combustion. Venting with a hood or an open
window will further minimize exposure.
continued on next page

l WARNING: To reduce the risk of tipping of
the appliance, the appliance must be secured
by a properly installed anti-tip bracket. To
check if the bracket is installed properly,
shine a flashlight under range toward left rear
comer and verify that the anti-tip bracket is
engaged. See Installation Instructions for
further details.
l Do not store things children might want above
the range. Children could be burned or
injured while climbing on it.
l Do not leave children alone or unattended in
area where the range is in use. They should
never be allowed to sit or stand on any part of
the range. They could be burned or injured.
l Do not operate the range if it is damaged or
not working properly.
l Do not use the range for warming or heating
the room. Persons could be burned or
injured, or a fire could start.
l Do not attempt to light the oven burner on
electric ignition model during a power failure.
Personal injury could resutt. Reset oven
controls to the off position in the event of a
power failure.
l Use the range only for its intended use as
described in this manual.
l DO NOT TOUCH SURFACE BURNERS,
AREAS NEAR SURFACE BURNERS OR
INTERIOR SURFACES OF OVEN.
Areas near surface burners and interior
surfaces of an oven become hot enough to
cause burns. During and after use, do not
touch, or let clothing or other flammable
materials contact surface burners, areas near
surface burners or interior surfaces of oven
until they have had sufficient time to cool.
Other surfaces of the range may become hot
enough to cause burns; such as, the oven
vent opening, the surface near the vent
opening, the cooktop and the oven door.
l Do not wear loose or hanging garments
when using the range. They could ignite if
they touch a hot surface burner and you
could be burned.
l Use only dry potholders. Moist or damp
potholders on surface burners may resutt in
bums from steam. Do not let potholder touch
surface burners. Do not use a towel or bulky
cloth for a potholder. It could catch on fire.
l Keep range vents unobstructed.
l Do not heat unopened containers. They
could explode. The hot contents could cause
bums and container particles could cause
injury.
l Do not store flammable materials on or near
the range. The fumes can create an explo-
sion and/or fire hazard.
l Do not use the oven for storage.
l Never use a match or other flame to look for
a gas leak. Explosion and injury could resutt.
l Know where your main gas shutoff valve is
located.
When using the cooktop
l Make sure the utensils you use are large
enough to contain food and avoid boilovers
and spillovers. Heavy splattering or spillovers
left on a range can ignite and burn you. Pan
size is especially important in deep fat frying.
l Check to be sure glass cooking utensils are
safe for use on the range. Only certain types
of glass, glass-ceramic, ceramic, earthen-
ware or other glazed utensils are suitable for
cooktops without breaking due to the sudden
change in temperature.

l Never leave surface burners unattended at
high heat settings. A boilover could result and
cause smoking and greasy spillovers that
may ignite.
l Turn pan handles inward, but not over other
surface burners. This will help reduce the
chance of bums, igniting of flammable
materials, and spills due to bumping of the
pan.
l Do not use decorative covers or trivets over
the surface burners.
When usina the oven
l Always position the oven rack(s) in desired
location while oven is cool.
l Use care when opening oven door. Let hot air
or steam escape before removing or replac-
ing food.
Grease
l Grease is flammable. Do not allow grease to
collect around cooktop or in vents. Wipe
spillovers immediately.
l Do not use water on grease fires. Never pick
up a flaming pan. Smother flaming pan by
covering with a well-fitted lid, cookie sheet or
flat tray. Flaming grease outside of pan can
be extinguished with baking soda or, if
available, a muttiputpose dry chemical or
foam-type extinguisher.
Care and cleaning
l Do not clean door heat seal. It is essential for
a good seal. Care should be taken not to rub,
damage or move the seal. Clean only parts
recommended in this Use and Care Guide.
l Do not repair or replace any part of the range
unless specifically recommended in this
manual. All other servicing should be referred
to a qualified technician.
l Disconnect the electrical supply before
servicing the range.
-SAVE THESE INSTRUCTIONS -
5

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with the
location and appearance of all parts and features.
Oven vent
Surface burm
and grater -
Mocl4land 8efv
number plate
(under c&top)
Broiler drawer
Conbol panel
c Oven burner
(not shown)
Control panel
Surface burner Right front Right rear
merkere control knob control knob
Ldt front Left reer
control knob control knob Ova Lmperature
conbol
6

Using Your Range
I
In This Section paw
Page
Using tha 8utfuca burner0 ...... ..“. ...................... 7 Bakhglrosoting ....... . ....................................... 12
Pooitioning rack nd puu ....... “..” .. ...... . ....I. 9 Broiling .
..__ I 111 ..-. _..... . . .......... . ........ I. 13
For best air circulation .................................. . . 10 Energy saving tips . ................................ .I ....... 14
Lighting standing pilota ...... . lll..l ..... -...-.ll The oven vent “........ . ...... . ...... ..” .
...... . .. .
..-. 14
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface burners
Your range is equipped with either standing pilots
or electric ignitors. Standing pilots must be lit
initially with a match following the directions on
page 11. The pilot light will remain lit when the
burners are turned off. To turn a burner on again,
just push in and turn the control knob to LITE and
the burner will light. Electric ignitors automatically
light the burners each time the control knob is
turned to LITE.
Control knob. must be pushed In, then
turned to the LITE position. On electric ignitor
model, the clicking sound is the ignitor sparking.
After the burner lights, turn the control knob to
the desired setting. The control knob can be set
anywhere between HI and LO.
Surface burner markers
The solid dot in the surface burner marker shows
which surface burner is turned on by that knob.
Burner heat settings
Use correct burner heat settings (see next page).
If the heat setting is too high, it can:
l Char bacon and cause curling.
l Make eggs tough and crisp at the edges.
l Toughen liver, fish and seafood.
l Scorch delicate sauces and custards.
l Cause a boilover.
Push in and tur
7

Until you get used to the settings, use the
following as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SElllNG
RECOMMENDED USE
LITE l
To light the burner. After the
burner lights, turn control back
to a desired setting.
HI l
To start foods cooking.
l To bring liquids to a boil.
Medium l To hold a rapid boil.
l To fry chicken or pancakes.
l For gravy, pudding and icing.
l To cook large amounts of
vegetables.
LO l
To keep food warm until ready
to serve.
NOTE: Do not cook with the control in the LITE
position.
In case of a prolonged power
failure
Surface burners with electric ignitors can be
manually lighted. Hold a lit match near a burner
and slowly turn the control knob on until the
burner lights. After the burner lights, turn the
control knob to the desired settina. Power failures
will not affect standing pilots.
Burn, Fire and Explosion Hazard
l Burner flame should not extend beyond the
edge of the cooking utensil. The flame can
burn you and cause poor cooking results.
l Be sure all control knobs are turned to OFF
when you are not cooking. Someone could
be burned or a fire could start if a burner is
accidentally left ON.
l lf the flame should go out while cooking, or
if there is a strong gas odor, turn the
burners OFF. Wait five minutes for the gas
odor to disappear before relighting burner.
if gas odor is still present, see safety note
on page 3. Failure to follow these precau-
tions could result in explosion or fire.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l For best results and greater fuel efficiency, use
flat-bottomed utensils.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
l The pan should have straight sides and a tight-
fitting lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l The pan material (metal or glass) affects how
fast heat transfers from the surface burners
through the pan material and how evenly heat
spreads over the pan bottom. Choose pans that
provide the best cooking results.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Pans should be easy to clean. Check to be sure
there are no crevices, rough edges or areas
where food might collect.
. Be sure pans do not tip, whether they are full or
empty.
l Do not leave an empty utensil, or one which
has boiled dry, on a hot surface burner. It can
overheat and may damage the utensil or
cooking product.
l Use utensils only as they were intended to be
used. Follow pan instructions. This is very
important for glass cookware because some
should be used only in the oven. Other pans
are marked as flameware and may be used on
the surface burners.

Home canning information
The larger diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can cause
damage to the cooktop.
To protect your range:
l For best results, use a canner which can be
centered over the surface burner.
l Do not place canner on two surface burners at
the same time. Excessive heat build-up will
damage the cooktop.
l Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1% to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
I
Personal Injury Hazard
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l If rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
may resuft in personal injury.
9

For best air circulation
Hot air must circulate around the pans in the oven
for even heat to reach all parts of the oven. This
resutts in better baking.
l Place the pans so that one is not directly over
the other.
l Allow 1X-2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
l Use only one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite comers of the oven rack.
Three or four Pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
10

Lighting standing pilots
(model SFOlOOSY)
To light range pilots:
1. Make sure all controls are turned off.
2. Remove the surface burner grates from the
cooktop. Remove the cooktop. (See ‘Remov-
able cooktop” on page 16.)
3. To light, hold a Iii match over the pilot light
located between the front and back burners.
The pilot flame should be %to % in (.6-l cm)
high.
4. tf the pilot flame needs adjustment, turn the
pilot adjustment screw on the manifold pipe.
5. Replace the cooktop and the grates before
using the surface burners.
To light oven burner pilot:
1. Make sure the Oven Temperature Control is
turned off.
2. Pull broiler drawer open. Broiler door will tilt
down when opened.
3. Remove broiler pan, grid and broiler carriage
(see “Removing the broiler carriage” on
page 16).
4. Hold a lit match over the oven burner pilot
located at the rear of the burner.
5. After the oven burner pilot is burning stead-
ily, check burner lighting by turning the Oven
Temperature Control to a temperature
above 140°F (60%). The burner will take
50-60 seconds to light.
6. Replace the broiler carriage, broiler pan and
grid.
7. Close broiler drawer all the way.
11

Baking/roasting
1. Position the rack(s) properly before turning on
the oven. To change rack poaition, lift rack at
front and pull out. For further information, see
“Positioning racks and pans” on page 9.
2. Push in and turn the Oven Temperature
Control to the baking/roasting temperature you
want. The oven burner will automatically light in
50-60 seconds.
3. When baking, preheat the oven for 10 minutes.
Put food in the oven.
NOTE: Do not preheat when roasting or
cooking items such as casseroles.
Do not place food directly on the oven
bottom.
4. During baking/roasting, the oven burner will
turn on and off to maintain the temperature
setting.
5. When baking/roasting is done, turn the Oven
Temperature Control to OFF.
12

Broiling
The broiler drawer is located below the oven
door. Always broil with the oven door closed.
1. Pull broiler drawer open. Broiler door will tilt
down when opened.
Product Damage Hazard
Do not step on or apply excess weight to
broiler door when open.
Doing so can damage the door.
Place broiler pan grid so grease can drain
down sides into lower part of the broiler pan.
See picture.
Before broiler is turn on, place food on broiler
pan and position the broiler pan at one of the
three levels. Refer to a reliable cookbook for
broiling chart.
Push in and turn the Oven Temperature
Control to BROIL. The broiler will automati-
calfy light in 50-60 seconds.
5. When broiling is done, turn the Oven Tem-
perature Control to OFF.
NOTE: Do not preheat the broiler before using.
Completely close the broiler drawer during
broiling.
13

Energy saving tips
Ahhough the energy used for cooking is usually
a very small percentage of the total energy used
in the home, cooking energy can be used
efficiently. Here are some tips to help you
conserve energy when using your cooking
product.
l Use pans with flat bottoms, straight sides and
tight-fitting lids.
l Cook with a minimum of liquid or fat to help
shorten cooking time.
l Preheat pans only when recommended and for
the shortest time possible.
l Start food on higher heat settings, then set
surface burner control on low or off to finish
cooking. Use retained heat for cooking when
possible.
l Use the more efficient surface burners instead
of the oven when possible.
l Turn on the surface burner only after placing
filled pan on the burner grate.
l “Oven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
resuhs. Rely on your timer.
l Bake cakes, pies or cookies when oven is
warm. Best time is after a meal has been
cooked in it.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use of the
range. When using the oven to cook one food,
try to cook the rest of the meal in it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
The oven vent
Hot air and moisture escape from the oven
through a vent located under the backguard. The
vent is needed for air circulation. Do not block
the vent Poor baking/roasting will result.
NOTE: Never store plastics, paper or other items
that could melt or burn near the oven vent, or any
of the surface burners.
Burn Hazard
When the oven is ON, pans and pan
handles left near the oven vent can
become hot enough to burn the user
and to meh plastics. Use potholders to
move pans.
Oven ventOven vent
14

Caring For Your Range
I
In This Section P%P Paw
6uriacs burner grates
... ........................“.....a... 15
Rsmoving ttm own &or 111- ...-. . .... ......... 17
I
RemovabJs cooktop. ..-......_ ... ..-................... .. 16
Removing the broilw curiags.. .- ...--.-.-la
Surfacs burners
................................................ 16
Cleaning chart..._ ............................................. 19
Your range is designed for ease of care. Most
cleaning can be done with Items found around
your home. Cleaning your range whenever spills
or soiling occurs will help to keep it looking and
operating like new.
Surface burner grates
1. Make sure all surface burners are off and the
surrounding parts are cool.
2. Lii off the surface burner grates.
3. Wash the grates with warm, soapy water or in
a dishwasher. Use a nonabrasive, plastic
scrubbing pad for cooked-on foods. Rinse and
dry well.
4. Replace burner grates.
Burn, Electrical Shock, Fire and
Explosion Hazard
l Make sure all controls are OFF and the
range is cool before cleaning.
l Do not use oven cleaners, bleach or rust
removers.
l Do not obstruct the flow of combustion and
ventilation air.
Failure to follow these guidelines could result
in burns, electrical shock, fire or explosion.
15

Removable cooktop
1. Remove surface burner grates.
2. Lift front of cooktop enough to clear front of
range. Grasp both sides of cooktop, lift and
pull forward to remove.
Personal Injury and Product
Damage Hazard
l Be sure the support rod is fully extended
and in the locked position. Failure to do so
could result in personal injury from the
cooktop accidentally falling.
l Do not drop the cooktop. Damage can
resuh to the porcelain and the cooktop
frame.
3. Wipe surface under cooktop with warm, soapy
water. Use a soapy steel-wool pad on heavily
soiled areas.
NOTE: When cleaning under the cooktop on
standing pilot model, be careful not to extin-
guish pilots.
4. Replace cooktop by fitting back of cooktop into
grooves in rear brackets. Lower cooktop.
5. Replace burner grates.
Surface burners
1. Remove the cooktop, following the instructions
above.
2. Wipe off surface burners with warm, soapy
water and a sponge after each use.
3. If ports are clogged, clean with a straight pin.
DO NOT enlarge or distort the ports. DO
NOT use a toothpick to clean the ports.
4. Occasionally check the burner flames for
proper size and shape as shown. A good
flame is blue in color. lf flames lift off ports, are
yellow, or are noisy when turned off, you may
need to clean the burners (see above), or call
a qualified technician for adjustment.
l’/;p-
I .
.’ 00000000.’
E
Typical surface burner flame
at the highest setting
16

Removing the oven door
Removing the oven door will help make it easier
to clean the oven.
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
oven is cool before removing oven door.
Failure to do so can resuh in burns or
electrical shock.
To remove:
1. Open the door to the first stop position.
2. Hold the door at both sides and lift it at the
same angle it is in.
3. To replace, fit the bottom corners of the door
over the ends of the hinges.
Push the door down evenly. The door will
close only when it is on the hinges correctly.
17

Removing the broiler carriage
The broiler carriage can be removed for lighting
standing pilot oven burner and for easier clean-
ing.
To remove:
1. Pull broiler drawer open. Broiler door will titt
down when opened.
2. Remove the broiler pan and grid.
3. Slightly lift broiler carriage and pull all the way
Ollt.
To replace:
1. Push broiler carriage in until carriage is locked
under placement tab in rear of broiler carriage
body. Make sure spring clip at front of carriage
snaps into slot in broiler carriage body.
Carriage must be 8napped into body
whenever you are baking.
2. Replace broiler pan and grid.
3. Close broiler drawer all the way.
Broiler carriwc b
Spring clip
18

Cleaning chart
Use the following table to help you clean all parts of your range.
PART
Control knobe
WHAT TO USE
Sponge and warm, soapy
water
HOW TO CLEAN
l Turn knobs to OFF and pull straight away
from control panel.
l Wash, rinse and dry thoroughly. Do not
soak.
l Replace knobs. Make sure all knobs point
to OFF.
DO NOT USE steel wool or abrasive
cleaners. They may damage the finish of the
knobs.
Control panel Sponge and warm, soapy
water
OR
Paper towel and spray
glass cleaner
l Wash, rinse and dry thoroughly.
DO NOT USE steel wool or abrasive
cleaners. They may damage the finish.
Exterior l urfaceo Sponge and warm, soapy
l Wash, rinse and dry thoroughly.
(other than control water USE nonabrasive, plastic scrubbing pad on
panel) heavily soiled areas.
l Do not use abrasive or harsh cleansers.
NOTE: Do not allow foods containing acids
(such as vinegar, tomato or lemon juice) to
remain on surface. Acids may remove the
glossy finish. Also wipe up milk or egg spills
when cooktop is cool.
Surface burner
grates
Warm, soapy water and a
nonabrasive, plastic
scrubbing pad
OR
Dishwasher
l In dishwasher, wash with other cooking
utensils.
l Dry completely.
l Do not use abrasive or harch cleansers.
Surface burners
Sponge and warm, soapy l Remove the cooktop. (See page 16.)
water
l Wipe off spills immediately after burner has
cooled.
Warm, soapy water and a
nonabrasive, plastic
scrubbing pad
OR
Vinegar and water solution
For cookedon food:
l Remove burner from manifold with Phillips
screwdriver.
l Wash with warm, soapy water and a plastic
scrubbing pad or soak in vinegar and water
solution.
l Rinse and dry well.
l lf ports are clogged, clean with a straight
pin. Do not enlarge or distort ports. Do
not use a wooden toothpick,
l Do not clean surface burner in dishwasher.
continued on next page
19

PART
Broiler drawer,
pan and grid
(clean after
each use)
WHAT TO USE
Steel-wool pad and
warm, soapy water
HOW TO CLEAN
l Clean after each use.
l Wash, rinse and dry thoroughly.
l After broiler la cool, wipe interior with
warm, damp sponge. For heavily soiled
areas, use a soapy steel-wool pad.
Oven racks Steel-wool pad and
warm, soapy water
l Wash, rinse and dry thoroughly.
Oven cavity
Sponge and warm,
soapy water
l Make sure oven is cool.
l Remove door for easier access.
(See page 17.)
l Wash, rinse and dry well.
Soapy steel-wool pad for
heavily soiled areas
OR
l Remove door for easier access.
l Rinse well with water.
Commercial oven
cleaner for heavily soiled
areas
. Remove door for easier access.
l Place newspaper on floor to protect floor
surface.
l Follow directions provided with the oven
cleaner.
l Rinse well with clear water.
l Use in well-ventilated room.
l Do not allow commercial oven
cleanem to contact the heat seal,
thermostat or exterior surfacea of the
range. Damage will occur.
20