13
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is
no exception. Your wok/cooker must be kept clean and
maintained properly. Make sure all burners are “off” before
cleaning. Disconnect power if you are going to clean thoroughly
with water.
Wok Cast Iron Burner
For proper lighting and performance of the burner, keep the
electric igniter and burner ports clean. It is necessary to clean
these only when the flame does not burn blue completely around
all rings of the burner, when there is a severe spillover or when
the burner does not light, even though the electric spark igniter
sparks. Clean the burner by scraping off burned on food soil. Use a wire, a straightened paper clip, or needle to clean
the ports. Do not use a toothpick; it could break off in the port. Be sure the venturi tube remains dry.
Wok Pan w/Lid
Wash the wok after each use in hot, soapy water. Do not use harsh abrasives or scouring pad as they can harm the
protective seasoning. Dry thoroughly. Apply a light coat of cooking oil to the inside surface with a paper towel. Place
over medium heat for 15 - 30 seconds. Remove from heat and allow to cool. Wipe off excess oil before storing in an
inside cabinet. Do not store the wok pan and lid outdoors.
Control Panel
DO NOT USE any cleaners containing ammonia or abrasives. They could remove the graphics from the control panel.
Use hot, soapy water and a soft clean cloth.
Control Knobs
MAKE SURE THE CONTROL KNOBS POINT TO THE OFF POSITION BEFORE REMOVING. Pull the knobs straight off.
Wash in detergent and warm water. Do not soak knobs. Dry completely and replace by pushing firmly onto stem.
Stainless Steel Parts
All stainless steel parts should be wiped regularly with hot, soapy water at the end of each cooling period and with
liquid stainless steel cleaner when soapy water will not do the job. Do not use steel wool, abrasive cloths, abrasive
cleaners, or powders. If necessary to scrap stainless steel to remove encrusted materials, soak the area with hot towels
to loosen the material, then use a wooden or nylon spatula or scraper. Do not use a metal knife, spatula, or any other
metal tool to scrape stainless steel. For occasional heavy cleaning use, a cleaner such as Liquid Zud can be used
according to package directions. Do not permit citrus or tomato juice to remain on stainless steel surface, as citric acid
will permanently discolor stainless steel. Wipe up any spills immediately.
Porcelain Parts (Grate)
Allow the grate to cool to a safe temperature level. Wipe up spillovers as soon as possible after they occur and before
they get a chance to burn in and cook solid. The grate is coated with a porcelain enamel finish for durability. Wash in
hot, soapy water and rinse clean. For stubborn stains, use a mild abrasive cleanser or non-abrasive soap-filled pad.
Abrasive cleaners used vigorously or too often can eventually scratch and harm the enamel.
Orifice
Venturi tube
Burner
ports
