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4580 N. Walnut Rd., N. Las Vegas, NV 89081 | 13592 Desmond St., Pacoima, CA 91331 | tel: 818.897.0808 | 888.753.9898 | www.AmericanRangeHome.com
SEASON THE GRIDDLE:
1. The griddle has a factory applied coating that must be washed
off prior to use. (See Cleaning the Griddle)
2. Pour 1 tablespoon of vegetable oil (not corn or olive oil) and
rub on the entire surface of the griddle using a rough towel.
3. Push the griddle control knob in and turn to a medium setting
(350°F or 177°C).
4. Heat until griddle begins to smoke. Turn off griddle and allow it
to cool.
5. Returning to step 2, repeat the process.
When you are done “griddling” and while the griddle surface is still
warm, remove any left-on food particles. Allow the griddle to cool
and scrape off any excess grease from the surface with a flexible
nylon spatula. Pull the spatula forward toward the front and push
any material into the front grease receiver.
To clean the griddle, moisten a soft scrub cloth, adding a drop of
mild degreaser dish soap to create a soapy lather – and wipe the
griddle from left to right. Clean in rows from the top to the bot-
tom, taking time to wash the entire griddle surface, including the
sides. When you are done, rinse away all the soap from the cloth
and wipe any suds from the griddle surface. Remove all remaining
moisture from the griddle with the second, clean soft cloth. Wipe
the area in rows again as well as the sides and front. You may have
to repeat action to ensure the griddle plate is dry and sparkling.
CLEANING THE GRIDDLE:
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The griddle is not to be removed for cleaning.
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Using a flat plastic spatula gently remove burned on food.
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Clean the griddle thoroughly with hot soapy water and a rough
towel.
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The griddle drip pan and grease collector should be cleaned
after each use with hot soapy water and a sponge.
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It is normal for the griddle to darken with age and use, similar
to commercial cooking equipment.
DRYING AND DEHYDRATING
While the United States Department of Agriculture advises: DO
NOT hold foods at temperature between 40ºF to 140ºF (5ºC to
60ºC) more than 2 hours – and cooking raw foods below 275ºF
(60ºC) is not recommended, the low setting of the oven ranging
from 150ºF to 225ºF (66ºC to 108ºC) may be used to keep food
hot and in special recipes, used to dehydrate fruits and vegetables.
During dehydration, the convection fans circulates hot air over
the food, causes moisture to escape from the food surface –
generally drying it out. This removal of water inhibits growth of
microorganisms and slows down the activity of enzymes. Starting
with only the freshest, best quality food items, prepare as directed
and:
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Place the food on drying racks spaced evenly in the oven cavity.
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Set the temperature control to 200ºF (94ºC) and switch on the
convection fan.
»
Remember to periodically check the food items for dryness
state.
CARE AND CLEANING
It is always easier to clean as you go – and while some evenings
you’d rather sit down with a good book instead of a Scrubby,
keeping your range cooktop and oven in a ready to go state for
the next meal makes everything a little more tolerable.
When cleaning the range:
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Use the mildest procedure that will do the job efficiently and
effectively – and since some cleaners are harsher than others, it
is best to try them on a small, inconspicuous area first.
»
Use only clean, soft cloths, sponges, paper towels, plastic
brushes, non-metal soap pads for cleaning and scouring.
»
When cleaning the oven door, control panel, top curved
section (called the bull nose) or the flat top area – always
pretend it is made of wood – and rub the finish in the direction
of the grain. This is the most effective cleaning direction, to
prevent marring the surface.
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Any part of this appliance can be cleaned with hot, sudsy water.
When rinsing is required, rinse thoroughly.
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Always wipe dry immediately to reduce the appearance of
water marks.
To Clean the Cooktop
The cooktop is brushed stainless steel with polished aluminum
burner heads. The burner caps are steel coated porcelain.
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Do not use abrasives on stainless steel. Use towels, sponges or
soft plastic scrubbers. RUB ONLY WITH THE “GRAIN.”
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Do not use steel wool pads or green rough Scrubby’s.
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Wash all cooking surfaces with hot water and dish detergent
such as Simple Green, Ivory Liquid, or Joy.
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Rub stubborn spots with baking soda or liquid cleaner such as
Windex All Surface Cleaner or 409.
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Grates and burner caps can be soaked in hot soapy water. Mild
scouring cleaners can be used, such as Bon Ami or Cameo on
grates and burner caps.
TO CLEAN THE OVEN
The oven cavity is porcelainized with steel rack guides and racks.
The infrared broiler does not need to be cleaned. Any soil is
burned off by the intense heat.
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Place a medium glass baking dish filled with two cups of
ammonia. Close the door and allow the dish to sit overnight.
This process softens the soil for easier removal.
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Wash the interior of the oven with soap and water. Make a
paste with baking soda and water and using a sponge or nylon
pad rub away stubborn stains.
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Use mild scrubbing compounds such as Bon Ami or Cameo if
necessary.
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Do not use steel wool pads or abrasive sponges or scrubbers.
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If necessary, spray oven cleaner can be used. DO NOT SPRAY
OVEN CLEANER INTO THE CONVECTION FANS OR UP
ONTO THE INFRARED BROILER.
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When spray oven cleaners are used, follow using a 1/4 cup
vinegar mixed with one quart of water to rinse the oven.
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Do not use scouring powders on the glass window; oven spray
may be used on the window. Rinse with vinegar and water
solution.
OPERATING YOUR RANGE
