8
PERIODIC CLEANING:
Check the ventilation system periodically to see that nothing has fallen down into the stub back, high riser
or high shelf exhaust vents.
Lubricate the pivot pins of the oven door hinge where the right and left arms connect to the door. Use a
multipurpose lubricating oil sparingly so as to not drip oil needlessly.
Your Imperial range should be checked for safe and efficient operation at least yearly by a qualified service
company.
STAINLESS STEEL:
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool. Abrasive cloths, cleansers
or powders to clean stainless surface! If it is necessary to scrape stainless steel to remove encrusted materials, soak
in hot water to loosen the material, then use a wood or nylon scraper. DO NOT USE a metal knife, spatula, or any
other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
TIPS ON USING IMPERIAL CONVECTION OVEN
1.
In general, reduce temperature 50° from conventional recipe.
a.
Bakery products, reduce temperature 50°. Time 25 to 33% less.
b.
Casserole cookery, reduce temperature about 50° and time 25 to 50%
c.
Meat roasting, reduce temperature to 275° - 300°. Use meat thermometer. Cooking time may be
reduced up to 50%.
2.
Use fan for preheating and baking.
3.
Check product at ½ stated time of regular recipe.
4.
Level pans bake more evenly: warped pans will give uneven baking results.
