R
ADIANT
B
ROILER
OWNER’S MANUAL 1199797 REV 0 (6/14)
PAGE 22
OF 40
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 corrosive attack. Refinishing may then be required.
“Heat tint” is darkened areas that 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 powered cleanser. Heat tint may be lessened by reducing heat to equipment during slack
periods.
B
ROILER
To prevent excess smoking, the grids, rack drip pan, and the other broiler components must be kept clean of food
remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or similar scrub pad that will leave small
particles, which can get into food. The cleaning procedure is as follows:
1. Move the broiling rack to the low position. Pull out the rolling broiler rack.
2. Lift out the broiler grid and clean it with a wire brush or non-toxic solvent.
3. Remove the rack pan and clean.
4. With rolling rack pulled-out to its “stop,” raise front handle so rack’s rollers will come through the notches in the raising
and lowering frame. Clean all parts where residue can collect.
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. Reserve procedure to reasemble broiling rack mechansim.
WARNING
FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE SOUTHBEND EQUIPMENT BEFORE
CLEANING THE OVEN. WHEN CLEANING THE BLOWER WHEEL OF A CONVECTION OVEN, BE SURE TO HAVE
THE POWER SWITCH IN THE “OFF” POSITION.
To clean the oven interior, first allow the oven to cool. Remove oven bottom and clean it by rubbing with strong detergent
and a Brillo pad or similar scrubber. “Spillovers” 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 this may drip into burner
compartment and deteriorate the metal in that area. Do not use strong commercial cleaners or abrasive pads on the side,
rear or top linings, as they may damage the finish or leave gray residue
O
VEN
I
NTERIOR
B
LACK
B
AKED-
E
NAMEL
S
URFACES
Allow appliance to cool somewhat after use and wash black baked-enamel surfaces with a hot, mild detergent or soap
solution. In particular, clean off all grease deposits. Dry thoroughly with a dry cloth.
C
LEANING
