FAQs About the AquaLift Oven Cleaning Cycle
Frequently Asked Questions about the AquaLift® Oven Cleaning Cycle
What type of water should I use?
Distilled water is recommended. Using tap or well water may result in white or red rings on the bottom of the cavity, depending on your water source.
What if water is not covering the entire bottom of the oven?
First check to make sure your product is level. This can be done by reviewing the installation instructions and adjusting the front and back leveling legs as instructed. Adding additional water is not recommended in any situation.
What if there is still water in the bottom of the oven?
Water in the bottom of the cavity after the AquaLift™ technology cleaning cycle is normal. The oven cleaning cycle does not reach a temperature to evaporate the water. While removing the residual water, use the water to aid in the removal of food debris.
After an AquaLift®cleaning cycle, there is a ring on the bottom of the oven, why?
Tap, spring and even filtered water has dissolved minerals in it that will remain in your oven after the water evaporates. These minerals may leave a ring that is likely deposits of Calcium, Phosphates, Nitrates, Sodium, Potassium and Chloride. A reddish hint in this area is typically rust in the water supply. Most of the time this ring can be remove by wetting the surface and using a non-scratch sponge. If problem persists; a 50/50 mix of vinegar and water will remove it.
IMPORTANT: Make sure you completely wash the surface with pure or distilled water after you clean the vinegar up to prevent damage to the oven coating.