MAINTENANCE
BLACK BAKED ENAMEL:
1. Allow unit to cool somewhat after use and wash exterior with a hot, mild detergent or soap solution; particularly clean off all
grease deposits. Dry thoroughly with a dry cloth.
BROILING SECTION:
To prevent excess smoking, the grids, rack drip pan and the other members must be kept clean of food remnants. Use wire brush
or similar scraping utensil. DO NOT use steel wool or similar scrub pad that will leave small metal particles which can get into
food.
TO CLEAN:
1. Put rack in lower position. Pull out rolling rack.
2. Lift out broiler grid and clean with wire brush or non-toxic solvent.
3. Remove rack pan and clean.
4. With rolling rack pulled out to its "stop," raise front with handle so its rollers will come through the notches in the raising and
lowering frame. Clean all parts where residue collects.
5. Clean all parts of the raising and lowering frame.
6. Clean entire hopper section of all caked grease and residue.
7. Lubricate bearings with cooking oil.
8. Reverse procedure to reassemble broiling rack mechanism.
MODEL WITH WARMING OVEN:
Any accumulation of grease allowed to remain in this oven area eventually becomes a fire hazard. As a preventative measure it must
be cleaned DAILY.
TO CLEAN:
1. Remove the perforated bottom and wash with a solution of hot water and a strong detergent or any other non-toxic grease cutting
solvent.
2. Wipe the side, rear and top linings with the same solution.
3. Rinse with clear hot water.
4. Take care that any grease which may have collected in the flue vent collar is also removed.
5. Put oven bottom back in position.
OVEN INTERIOR:
Allow oven to cool. Remove oven racks and porcelain enameled oven bottom. Clean by rubbing with
strong detergent and BRILLO pad or similar scrubber. "Spill-over" should be cleaned from the bottom as soon as possible to
prevent carbonizing and a burnt-on condition. For stubborn accumulations, commercial oven cleaners are recommended.
The porcelain oven door lining can be cleaned in a similar manner.
The side, rear and top lining should be wiped only with a cloth dampened with a mild detergent and water. Avoid using
excessive amounts of water, as it may drip into burner compartment and deteriorate the metal in that area.
Do not use strong commercial cleansers or abrasive pads on these sides, back or top linings, as they may damage the finish or leave
gray residue.
INFRA-RED BROILERS
SECTION TWO — USER'S GUIDE
PAGE 7
