11
OVEN INTERIOR
STANDARD FINISH (Porcelain Enamel): Frequent cleaning is required. Spillovers should be
cleaned as soon as possible to prevent carbonizing and a burnt-on condition. Wait until oven is cool
for complete cleaning. Usually a soap or detergent solution is strong enough to remove any grease
residue. A mild abrasive nylon cleaning pad may be used for stubborn spillovers or stains. Non-
caustic commercial oven cleaners may be used, but do not allow cleaners to come in contact with
the temperature probe. Wipe off all oven cleaner residue.
OPEN TOP SECTION
DAILY: Wipe top with burlap or other grease absorbing material to remove spillovers, grease,
etc., before they burn in.
WEEKLY: Open Top Section should be washed in a solution of washing soda and water (after
they are entirely cooled.) Remove and wash drip pan under burners. Brush burner head weekly
with a stiff wire brush and clean clogged ports with stiff wire or ice pick. Excessive grease build up
may be removed from burners by soaking in a solution of washing soda. Dry burners by inverting
on oven rack in a low temperature oven.
HOT TOP SECTION
DAILY: Wipe top with heavy burlap or steel wool, rub briskly until clean. Lift rings and plates to
clean all flanges and under lid. NEVER POUR WATER ON A HOT TOP SECTION.
FRY TOP SECTION
DAILY: Use flat edge of spatula or metal scraper to keep surface free of encrusted material
during use, wipe frequently with heavy absorbent cloth. After griddle is cooled, polish with soft
griddle stone or a good grade grill pad. DO NOT SCRATCH. The griddle may be washed with warm
water and a cleanser. Water will not crack this griddle plate.
To oil the griddle, use a hydrogenated shortening. Never use salad oils, margarine or butter, as
these shortenings cannot withstand temperatures greater than 300
º
F.
SERVICE
