Part # 3052000 (09/16/09)Page 22
Establish a regular cleaning schedule. Any spill should be
wiped o immediately.
The oven should be permitted to cool down before cleaning
exterior surfaces. Wipe exposed, cleanable surfaces when
cool with a mild detergent and hot water. Stubborn residue
spots may be removed with a light weight non-metallic
scouring pad. Dry thoroughly with a clean cloth.
NOTE: Many parts of the commercial range are raw steel, (i.e.
hot tops, griddles, springs, door hooks, etc.) and can react
to moisture, forming rust. This occurrence is normal and not
considered a factory defect. Clean with a stainless steel or
ber pad. A coating of salt free oil may be applied.
Stainless Steel Exterior and
Standard Oven Interior Finishes
NOTE: Disconnect line cord (if applicable) from power
supply before cleaning or servicing.
For routine cleaning just wash with a hot water and
detergent solution. Wash just a small area at a time or the
water will evaporate leaving the chemicals behind causing
streaking. Rinse the washed area with a clean sponge dipped
in a sanitizing solution and wipe dry with a soft cloth before
it can dry.
Use a paste (of water and a mild scouring powder) if you
have to, but never rub against the grain. All stainless steel
has been polished in one direction. Rub with the polished
lines to preserve the original nish. Then thoroughly rinse as
before.
To prevent nger prints on exterior surfaces there are several
stainless steel polishes on the market that leave an oily or
wavy lm. Do not use on surfaces that will be in contact with
food.
Stainless steel may discolor if overheated. These stains can
usually be removed by vigorous rubbing with a scouring
powder paste.
Use only stainless steel, wooden or plastic tools if necessary
to scrape o heavy deposits of grease and oil. Do not use
ordinary steel scrapers or knives as particles of the iron may
become imbedded and rust. STEEL WOOL SHOULD NEVER
BE USED. Either a typical bleach solution or hot water can be
used to sanitize stainless steel without harm.
MAINTENANCE AND CLEANING Continued
Oven Interior
(Optional Porcelain Enamel Finish)
NOTE: Disconnect line cord (if applicable) from power
supply before cleaning or servicing.
1. Before cleaning oven interior, remove all oven racks and
guides (if “convection oven” base). Oven racks and guides
can be cleaned with a mild soap and warm water or run
through dish washer.
2. The porcelain interior can be cleaned with oven cleaners
such as “Easy-O” , or “Dow Oven cleaner”. Apply only
when oven is cold.
Oven Interior
Optional Continuous Clean Finish
NOTE: Disconnect line cord (if applicable) from power
supply before cleaning or servicing.
1. “Break-In Period” – When the oven is new, operate the
oven for at least two hours at high heat, with the oven
empty, before normal cooking operation. Continue
preheating the oven for two hours prior to use during
the rst two weeks. During this break-in period, it is
important that the oven surfaces be kept clean of
excessive soiling due to spillage.
2. How to put “continuous cleaning” action to work; Each
day, after baking and roasting operations have ceased,
empty the oven, turn the temperature control up to
high heat (500 degrees). This high heat will accelerate
the cleaning action and reduce the time required to
eectively clean the oven. Usually the cleaning operation
will take about 45 to 60 minutes.
3. Heavy Staining – When the oven appears soiled, due to
heavy staining, we suggest preheating the empty oven
each day for 1 or 2 hours (depending on the condition of
the oven) for eective results. Also ordinary household
ammonia has proven to be eective in removing baked-
on “soil” build-up, and has the benecial eect of keeping
the microscopic “pores” of the coating open and free to
perform its cleaning action. An occasional light swabbing
with household ammonia while the oven is at room
temperature will prove extremely benecial.
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