Table of Contents
Advertisement
CARE AND MAINTENANCE
Before cleaning the range, be certain that the burners and oven(s) are turned off and the grates and exterior
surfaces are cool. Clean Griddle and Grill carefully while still warm. Always clean the range with caution. A
wet sponge or cloth used to wipe spills off a hot area can result in steam burns.
I SEALED BURNER
STAR™ BURNER
For proper lighting and performance of
the burners, keep the igniters, burner
caps, and ports of flame spreader clean
and free of soil. It is necessary to clean
these only when the flame does not burn
blue completely around and within the
burner, when there is a severe boil over,
when the burner does not light, or when
the electronic igniter clicks continuously
even after the flame has been lit. See
Cleaning Chart, page 35.
When the burner and burner grate are
cool, remove the grate. Grasp the burner
cap and remove it. Refer to drawing
above.
Clean the flame spreader by carefully
scraping off burned-on food. Use a wire,
a straightened paper clip or needle to
clear the ports. If necessary, wash, rinse
and dry burner according to the Cleaning
Chart. Be sure to dry the burner base
and cap thoroughly before reinstalling
the flame spreader to the burner base.
Replace the burner cap being sure to
properly seat it on the flame spreader.
Thoroughly dry the igniters to prevent
nuisance or continuous sparking.
I STAR BURNER GRATES
The burner grates are porcelain enamel
over cast iron for durability. They may
be wiped while on the cooktop with hot,
soapy water, rinsed and wiped dry.
Due to the extreme temperatures and
rapid temperature changes that the grates
are exposed to, in addition to spillage of
acidic and sugar-laden foods into the
grates, some deterioration of the
porcelain enamel surface is normal and
expected over time. Deterioration may
include discoloration and, in extreme
cases, crazing (fine, hair-like cracks) and/
or chipping of the porcelain. The extent
of deterioration will be directly related
to the severity and amount of usage.
If cleaning necessitates removal of grates,
care should be taken in lifting them;
they are very heavy. Be sure to place
the grate on a protected surface.
Page 33
SECTION SIX: CARE AND MAINTENANCE
I GRIDDLE
GRIDDLE AND GREASE PAN
Clean the griddle while it is still warm.
Thoroughly wipe it with a paper towel
or scrape it with a metal spatula to
remove food particles and residue. For
stubborn soil use an S.O.S.@ pad, griddle
stone (a fine "rained pumice) or griddle
pad and screen cleaner.
When hot soapy water, vinegar and
water, steel wool, metal scouring pads
or scouring powder are used, it must be
reseasoned. Repeat steps TO SEASON
THE GRIDDLE, Page 23.
It is normal for the griddle have some
surface rust, if it is not kept seasoned. To
remove, use a rust remover such as:
BarKeepers Friend®, Zud®, or Kleen
King®) Rust and Stain Remover. Follow
the manu–facturer's directions. Then
season the griddle according to the
directions on Page 23.
Removable Grease Pan. In front of
the griddle there is a grease pan. Be sure
to empty it each time the griddle is used.
After the grease is cool, lift up on the
front lip and tip slightly towards the
griddle. Be careful then tipping it. Scrape
out the grease and wash with hot sudsy
water. Rinse, dry and replace.
SEE GRIDDLE CAUTION
Please turn page ©
Hide quick links:
Advertisement
Table of Contents
