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Pr
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Cleaning and Maintenance
Any piece of equipment works better and lasts longer when
maintained properly and kept clean. Cooking equipment is no
exception. Your cooktop must be kept clean. Make sure all controls
are in the “OFF” position.
Glass Ceramic Top
Cleaning of glass ceramic tops is different from cleaning a standard
porcelain finish. To maintain and protect the surface of your new glass
ceramic top, follow these basic steps:
For normal, light soil:
1. Rub a few drops of a glass ceramic cleaning cream to the cool
soiled area using a damp paper towel.
2. Wipe until all soil and cream are removed. Frequent cleaning
leaves a protective coating which is essential in preventing
scratches and abrasions.
For heavy, burned soil:
1. Rub a few drops of glass ceramic cleaning cream to the cool soiled
area using a damp paper towel.
2. Carefully scrape remaining soil with a single-edged razor blade.
Hold the blade at a 30˚ angle against the ceramic surface.
3. If any soil remains, repeat the steps above. For additional
protection, after all soil has been removed, polish the entire surface
with the cleaning cream.
4. Buff with a dry paper towel. As the cleaning cream cleans, it leaves
a protective coating on the glass surface. This coating helps to
prevent build-up of mineral deposits (water spots) and will make
future cleaning easier.
Note:
Dishwashing detergents remove this protective coating and
therefore, make the glass ceramic top more susceptible to staining.
Cooking Substitutes Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in these
situations.
Ingredient Substitutes
Recipe calls for:
Substitute with:
1 tbsp. cornstarch
2 tbsp. flour (thickening)
1 whole egg
2 egg yolks plus 1 tbsp. water
1 c. whole milk
1 c. skim milk plus 2 tbsp. margarine or
1/2 c. evaporated milk plus 1/2 c. water
1 oz. unsweetened chocolate 3 tbsp. cocoa powder plus 1 tbsp. margarine
1 tbsp. baking powder
1/2 tsp. cream of tartar plus 1/4 tsp. baking
soda
1/2 c. butter
7 tbsp. margarine or shortening
1 c. dairy sour cream
1 tbsp. lemon juice plus 1 c. evaporated milk
Measure
Equivalent
Metric*
1 tbsp.
3 tsp
15 mL
2 tbsp.
1 oz
30 mL
1 jig.
1-1/2 oz
45 mL
1/4 c.
4 tbsp.
60 mL
1/3 c.
5 tbsp. plus 1 tsp.
80 mL
1/2 c.
8 tbsp.
125 mL
1 c.
16 tbsp.
250 mL
1 pt.
2 c.
30 g
1 lb.
16 oz
454 g
2.21 lb.
35.3 oz
1 kg
Note:
Rounded for easier measuring.
Kitchen Equivalent and Metrics
Operation
