4. Rinse thoroughly with cold water, by squeezing
out clean, wet sponge over area; then blot up (not mop up) excess
water with paper towel or sponge. (Do not let water run down
into burner assembly, especially in gas ovens.) Repeat rinsing
and blotting, if needed, to remove all softened soil and cleaner
5. Turn on oven at 475 F. and leave two hours.
If some soil remains, the continuous-cleaning coating should
work to oxidize it.
CAUTION: Spray-on/wipe-off cleaners
volatize rapidly with heat and may leave a chalky stain, hard
to remove. So do not apply to a warm oven, and be sure to rinse
away all residue.
Occasionally wipe out whole
inside of oven with a nylon pad and plain water; blot dry and
then run oven empty for 2 hours at 475 F. This helps the oven
catch up with accumulated grease and soil. This may be needed
when the oven is used for more broiling and roasting (with more
grease spatters) but short time cooking (broiling) or lower temperature
(roasting), than for baking. This also helps clean the door,
which usually get less heat in cooking.
NEVER use oven cleaners on continuous-clean
ovens, as they will clog the pores in the coating, and, may damage
the coating, or the aluminum backing if it is used.
NEVER use scouring powders or
any other powdered cleaners, as they will clog the coating, and
the abrasive action also damages it.
NEVER use any metal pads or
abrasives, as they will wear off the coating, and also metal
filings may come off and clog the coating. Manually clean oven