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Note:
For stubborn stains, use a non abrasive cleanser such as Bon Ami™
and a soft brush or soft Scotch Brite™ pad.
Cleaning Tip:
For difficult to clean burner caps and heads, place parts in a
zip seal bag with ammonia.
Burner Flange
After the burner flange has cooled, it
should be wiped with hot soapy water but
do not allow water to run or drip in the
large center opening.
DO NOT
use steel
wool, abrasive cloths, cleanser, or
powders. To remove encrusted materials,
soak the area with a hot towel to loosen the material, then use a wooden
or nylon spatula.
DO NOT
use a metal knife, spatula, or any other metal
tool to scrape the burner flange.
• Wipe up any spills which remain on the sealed top surface.
• Replace burner base, burner head, and grates after drying thoroughly.
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 ALL THE CONTROL KNOBS POINT TO THE OFF POSITION
BEFORE REMOVING. Pull the knobs straight off. Wash in detergent and
warm water. Dry completely and replace by pushing firmly onto stem.
DO
NOT
use any cleaners containing ammonia or abrasives. They could
remove the graphics from the knob.
Stainless Steel Parts
All stainless steel body parts should be wiped regularly with hot soapy water
at the end of each cooling period and with a liquid cleaner designed for that
material when soapy water will not do the job.
DO NOT
use steel wool,
abrasive cloths, cleansers, or powders. If necessary, scrape 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.
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.
Any piece of equipment works better and lasts longer when maintained
properly and kept clean. Cooking equipment is no exception. The range
must be kept clean and maintained properly. Before cleaning, make sure
all controls are in the “OFF” position. Disconnect power if cleaning
thoroughly with water.
Surface Burners
Wipe up spill-overs as soon as
possible after they occur and before
they get a chance to burn in and
cook solid. In the event of a spill-
over, follow these steps:
• Allow the burner and grate to cool
to a safe temperature level.
• Lift off the burner grate. Wash in
warm soapy water.
• Remove the burner head and
burner base and clean.
Burner Heads
The surface burner heads should be routinely removed and cleaned.
ALWAYS
clean the burner heads after a spill-over. Keeping the burner
heads clean will prevent improper ignition and uneven flames. To clean,
pull burner head straight up from the burner base. Wipe off with warm,
soapy water and a soft cloth after each use. Use a non-abrasive cleanser
such as Bon Ami™ and a soft brush or soft Scotch Brite™ pad for
cooked-on foods. If ports on burner head are clogged, clean with a
straight pin.
DO NOT
enlarge or distort the ports.
DO NOT
use a
toothpick to clean the ports. Dry thoroughly after cleaning. For best
cleaning and to avoid possible rusting,
DO NOT
clean in dishwasher or self-
cleaning oven. When replacing the
burner head, carefully align the locator
key in the outer edge below the burner
ports with the small notch in the top front
edge of the burner head. This will align
the burner port with the ignitor.
Burner Base
To clean, pull burner base straight up from the burner flange. Wipe off
with warm, soapy water and a soft cloth after each use. Use a non-
abrasive cleanser such as Bon Ami™ and a soft brush or soft Scotch
Brite™ pad for cooked-on foods. When replacing burner base, carefully
align the three ribs underneath the burner base with the three grooves in
the burner flange. Make sure the burner base is level.
Cleaning and Maintenance
Cleaning and Maintenance
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Содержание Professional Built-In Gas Rangetops
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