13592 Desmond St., Pacoima, CA 91331 818.897.0808 tel 888.753.9898 toll free www.americanrange.com
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Cuisine & Performer Ranges
Use & Care Manual
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.
Any part of this appliance can be cleaned with hot, sudsy water. When rinsing is required, rinse thoroughly.
Always wipe dry immediately to reduce the appearance of water marks.
DRYING AND DEHYDRATING
While the United States Department of Agriculture advises: DO NOT hold foods at temperature between 40ºF to 140ºF more than
2 hours – and cooking raw foods below 275ºF is not recommended, the low setting of the oven (ranging from 150ºF to 225ºF) 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:
• Place the food on drying racks spaced evenly in the oven cavity.
• Set the temperature control to 200ºF and switch on the convection fan.
• Remember to periodically check the food items for dryness state.
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.
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