"REGULAR MAINTENANCE ENSURES PEAK
PERFORMANCE."
CLEANING INSTRUCTIONS
A regular daily cleaning program should be
followed to maintain your skillet's efficient
performance and minimize service calls. At the
end of each day's operation, the following
step
S
are recommended:
1.
Turn power switch to the 'OFF' position.
2.
Skillet should be cleaned after each use, as
soon as possible after cooking. CAUTION:
Ensure skillet has cooled down.
3.
For general purpose cleaning, use a soft
cloth with mild detergent and warm water.
A sponge, non-abrasive scouring pad or a
fiber brush can also be used for this
purpose.
4.
To remove grease that has baked on,
apply a non-abrasive cleanser to a damp
cloth or sponge and rub cleanser on the
metal in the direction of the polishing lines
of the metal. NEVER RUB IN A CIRCULAR
MOTION. Soil or burnt deposits which do
not respond can usually be removed by
rubbing the surface with Scotch-Brite
scouring pads or stainless scouring pads.
DO NOT USE ORDINARY STEEL WOOL
5.
Do not use grill stones. Heat tint can be
removed by a vigorous scouring in the
direction of the polish lines using Scotch-
Brite scouring pads or a stainless scouring
pad in combination with a non-abrasive
cleanser.
6.
Tomato and vinegar based products have a high
add content which could attack the
stainless steel finish of the frypan. After
cooking of such products, clean frypan
interior with a baking soda and water
solution. Use one tablespoon of baking
(11936)
-6-
soda per one gallon of water.
7.
After cleaning, the skillet should be
thoroughly rinsed with dean water and
dried.
Calibration
IMPORTANT: DO NOT ATTEMPT TO
CALIBRATE THE THERMOSTAT.
Summary of Contents for SGL-30-T4
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