Rotisserie with burner above food: Use broiler pan without insert as a drip pan. Keep at least ½ inch of water in pan to eliminate spattering of basting sauces and to aid cleaning.
Rotisserie with indirect heat from oven burner: Water in the rotisserie pan is not recommended when using this type rotisserie. Since the water is between the food and the burner—there is too much steaming. Instead, crumple aluminum foil and place in rotisserie pan to catch drippings and help reduce spattering.
GRIDDLE
To keep a gleaming griddle, turn off the flame when cooking is finished and wipe the surface with paper towels. When cool, wash with hot soapy water (not synthetic detergent), rinse and dry thoroughly. Avoid using a soda or alkaline cleaner.
To preserve the finish of the griddle never scrape it with knives or other sharp objects.
Overheating or sudden temperature changes can damage a griddle.
Teflon: Refer to manufacturer’s instructions.
LIGHT BULBS
If oven light needs replacing, buy a 40 watt Heat Resistant lamp (not an ordinary light bulb). Turn light switch to OFF position, cover old lamp with a dry cloth and unscrew; replace with new one. When cleaning, do not touch hot lamp with a wet cloth; it may break.