MONTAGUE 136W36', Instruction Manual

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MAINTENANCE
burned-on foods, nylon “sponges” or pads
are recommended. When cleaning a highly
polished, mirror finish, a nylon pad should
be used to avoid scratching the finish.
Gritty, hard abrasives will mar a stainless
finish and are not recommended.
Sharp knives or choppers usually have
hard carbon steel edges and will leave
their mark on stainless surfaces.
With only a little care, your stainless steel
equipment and utensils will remain clean and
bright for years to come. Stainless is hard, rust
-resisting metal that adds beauty and luster to
countless commercial products.
Helpful Hints
To remove streaks, rub stainless steel
surface with olive oil.
To clean and polish, simply moisten a lint-
free cloth with undiluted white or cider
vinegar and wipe clean. Vinegar can also
be used to remove heat stains.
Oil from fingerprints can etch or tarnish
stainless steel, especially mirror-polished
finishes. Wherever stainless steel is
visible, use a glass cleaner to remove
fingerprints at the end of the day, before
the finish is permanently damaged.
Daily
Remove grid racks, drip deflector (below grid
rack), drip tray, and grease container.
Thoroughly wash with mild detergent or soap.
Excessive grease buildup may be removed by
using a mildly abrasive cleanser.
Items to Be Cleaned Daily
(Figure 12)
Griddle/Plancha
SEASONING
Seasoning refers to the process of oil or lard
being baked into the metal to create a non-
stick surface for cooking on a new or recently
cleaned griddle. If a griddle has been
seasoned and food begins to stick, you should
re-season your griddle.
To season follow these steps
1. Apply a coat of food grade oil and turn
griddle on to a low setting (around 200
degrees F) for about 45 min to 1 hour.
2. Raise the temperature of the griddle
(around 300 to 350 degrees F.) and apply
additional layers until surface is slick and
oil no longer seeps into griddle.
14
4 2 3 1
1 Drip Deflector
2 Grease Container
3 Drip Tray
4 Grid Rack