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CLEANING AND MAINTENANCE
PERIODIC CLEANING
Cheek the ventilation system periodically to see that nothing has fallen down into the stub back, high riser or
high shelf exhaust vents.
Lubricate the pivot pins of oven door hinge where the right and left lever atms connect to the door. Use a
multi-purpose lubricating oil sparingly so as to not drip oil needlessly.
Your Radiance range should be checked for safe and efficient operation at least yearly by a qualified service
company.
STAINLESS STEEL
All stainless steel body parts should wiped regularly with hot soapy water during the day and with a liquid
cleaner designed for this material at the end of each day. DO NOT USE steel wool, abrasive cloths, cleansers or
powders to clean stainless surfaces! If it is necessary to scrape stainless steel to remove encrusted materials,
soak in hot water to loosen the material, then use a wood or nylon scraper. DO NOT USE a metal knife, spatula,
or any other metal to scrape stainless steel! Scratches are almost impossible to remove.
TIPS ON USING RADIANCE CONVECTION OVEN
1. In general, reduce temperature 50˚ from conventional recipe.
a) Bakery products, reduce temperature 50˚ . Time 25 to 33% less.
b) Casserole cookery, reduce temperature about 50˚ and time 25 to 50%
c) Meat roasting, reduce temperature to 275˚ -300˚ .
Use meat thermometer. Cooking time may be reduced up to 50%.
2. Use fan for preheating and baking.
3. Check product at 1/2 stated time of recipe.
4. Level pans bake more evenly; warped pans will give uneven baking results.
