Cleaning Stainless Steel - RUSTA ENDEAVOUR Manual

CLEANING THE DRIP PLATE
When barbecuing, grease accumulates on the drip plate. Therefore, the drip plate should
be cleaned regularly, preferably after each barbecuing. If the drip plate is not cleaned
regularly, the grease may ignite and cause a fire during barbecuing.
INFORMATION ON STAINLESS STEEL
A common misconception about stainless steel is that it cannot oxidise, which is inaccurate.
All steel can oxidise if the conditions for oxidation are right. Stainless steel, on the other hand,
has a higher resistance against oxidisation than non-stainless steel. This means that even
stainless steel must be maintained to prevent oxidation and other corrosion. It is normal for
the barbecue to suffer from so-called red oxide if it is not maintained properly. This is normal
and is not grounds for complaint.

CLEANING STAINLESS STEEL

• Start by wiping the surface with a damp cloth and a mild soap. The surface must be
clean and free of dirt and grease. Wipe with a dry cloth.
• If the barbecue has any surface rust, you can use a light polish, Autosol, on a cloth and
polish the surface until the rust disappears. Wipe clean with a dry cloth.
• To protect the surface, spray on a thin layer of 5-56 or WD-40, two universal agents
that dissolve red oxide and protect against moisture. Apply the product with a cloth so
that you have an even coat.
NOTE! These products must not come into contact with the barbecue's painted
surfaces or surfaces that come into contact with food.
STORAGE
• When the barbecue is not in use, protect it from rain and contaminants under a
barbecue cover. This prevents surface rust and stops it from getting dirty.
• For long-term storage, such as during the winter, first clean and wipe the barbecue
carefully and then store it under a barbecue cover in a dry, dust-free environment.
• The gas cylinder must always be closed when the barbecue is not in use and
disconnected before the barbecue put into storage.
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