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Cleaning & Maintenance
1
Stainless Steel Surfaces
All stainless steel surfaces should be cleaned and polished on a daily basis. If spillage
occurs, ensure that the spill is cleaned immeadiately otherwise the spill can bake on the stainless
steel surfaces.
2
Deck Maintenance
The steel deck is 5/16” thick and filled with a proprietary inert gas that evenly distributes
the heat on the deck. At the factory we season the deck with lard as you would a cast iron skillet
or wok. When daily cooking spills fade the deck, the deck must be re-seasoned.
To re-season the deck, preheat the deck to 550F. Once the deck is preheated, with lint
free cloth, coat the deck lightly and press “Start Cook” for an hour or until you visually see the
smoke clear. Please ensure this is done with the ventilation system ON.
3.
Lights
The oven uses 10 volt DC halogen lamps. They can be purchased directly from Hickory.
When replacing the halogen lamps, you must ensure that they are taken from the box with a dry
clean cloth. If you handle them with your hands, the oil in your hands will adhere to the lamp.
Halogen lamps burn very hot and oil will burn the lamp rapidly.
4
Igniters
The igniters are set at the factory. If you are experiencing ignition problems contact your
local Hickory service agent or Hickory directly.
5
Glass
Clean the glass daily with a glass cleaning agent. If you use the oven to cook steaks or
fatty foods on cast iron skillets, there will be a high grease residue on the glass.