Cleaning; Chimney Cleaning; Servicing; Mild Steel - Stanley BRANDON 60K Operation Instructions Manual

CLEANING

IMPORTANT: BE CAREFUL OF THE HOT
APPLIANCE.
General cleaning must be carried out when the
cooker is cool.
Stanley cookers are finished in a high gloss vitreous
enamel. To keep the enamel in the best condition
observe the following tips:
1. Wipe over daily with a soapy damp cloth,
followed by a polish with a clean dry duster.
2. If milk, fruit juice or anything containing acid is
spilt on the hob or down the cooker, be sure to
wipe it immediately or the vitreous enamel may
be permanently discoloured.
3. Keep a damp cloth handy while cooking, to wipe
up any spills as they occur, so they do not
harden and become more difficult to remove
later.
4. If spills do become baked on, a cream cleanser
can be used. For stubborn deposits a soap
impregnated pad can be carefully used on the
vitreous enamel.
5. Use only products recommended by the
Vitreous Enamel Association, these products
carry the Vitramel label.
ASSOCIATION
6. In the oven, spills and fat splashes are
carbonised at high temperatures: occasionally
brush out with a stiff brush. The shelves can be
soaked and cleaned with a cream cleanser.
7. Both insulating covers should be raised and
allowed to cool before cleaning the enamel with
a soapy damp cloth. Use a wire brush to keep
the cast iron hotplate clean.
DO NOT USE ABRASIVE PADS OR OVEN
CLEANERS CONTAINING CITRIC ACID ON
ENAMELLED SURFACES. ENSURE THAT THE
CLEANSER MANUFACTURERS INSTRUCTIONS
ARE ADHERED TO.

CHIMNEY CLEANING

Whichever type of flue is chosen, there must be
cleaning access to the whole of the flue system. The
flue of the chimney will need to be cleaned regularly.
The combustion products of any burning appliance
will have a descaling effect on hardened soot
deposits left from burning solid fuels.
Although, the chimney may have been cleaned of
loose soot prior to installation, it is imperative that
the chimney is inspected for scaled soot particles
after the first month of operation and any loose
material removed to avoid blockage.
The frequency of cleaning will depend a lot on how
your cooker is run, but to start with, make a point of
inspecting the flue system every six months. This
period may well be extended to twelve months as
time goes by if there is little sign of deposits.

MILD STEEL

The steel panels and splash back (if fitted) must not
be cleaned with steel wool. Use only washing up
liquid in hot water with a lint free cloth. Dry off and
apply a coat of good quality furniture polish.

OVENS

Grease spillages will burn off from the oven interior,
when the oven is hot and any other loose materials
can be wiped out with a cloth, when cold. Stubborn
stains in the area and on the shelves in the oven can
be cleaned off with a paste of bread soda and water.
HOT PLATE
The hotplate may be cleaned by using a fine steel
wool pad to remove rust or cooking stains. Dry off
with a lint free cloth and apply a light coat of cooking
oil to preserve the finish.
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