10
SUGGESTIONS
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Break the habit of turning on all your equipment first thing every morning. Unless you
plan to use a piece of equipment, leave it off until it's needed.
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There is no need to preheat an open top burner. Use full flame to start foods cooking
quickly; reduce flame to simmer foods. Regulate the burners so that flame tips just
touch the bottom of the utensil. Use lids on pots to keep heat in. Turn burner off when
not in use.
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Limit preheat time to 10-15 minutes on hot top ranges using full flame. Use flat
bottom pans for efficient use of heat in. During idling period, use low flame or turn
one or more burners off. Heat only section of hot top required.
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Preheat fry top 10-15 minutes prior to use. Usually, a medium or low flame is
adequate for light frying. If fry top has a thermostat, use it to avoid wasting gas and
for best results. During slack periods, turn the burner down.
CARE AND CLEANING
The complete range should be given a periodic general cleaning. Lint and grease suspended in
the air tend to collect in passages. Therefore, all flueways, air passages and openings, burner
ports, primary air openings, etc. should be periodically cleaned to prevent clogging.
EXTERIOR
PAINTED SURFACE: Allow equipment to cool after use and wash with a mild detergent or soap
solution. Dry thoroughly with a dry cloth.
STAINLESS STEEL SURFACE: To remove dirt, grease, or product residue, from stainless steel
use ordinary soap solution. Dry thoroughly with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment
apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the
polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the polished
lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.
Soil and burnt deposits which do not respond to the above procedure can usually be removed by
rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT
USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the
appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT
STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect
dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corro-
sive attack.
To remove heat tint: Darkened areas sometimes appear on stainless steel surfaces where the
area has been subjected to excessive heat. These darkened areas are caused by thickening of the
protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by
the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the
direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in
combination with a powdered cleanser. Heat tint action may be lessened by not applying or by
reducing heat to equipment during slack periods.
SERVICE
