Masport MB Owner's Manual page 54

care is taken to make them as weather proof as possible, we
cannot accept responsibility for rust occurring on exposed metal
parts unless this is a result of faulty manufacture of parts.
In order to extend the life and maintain the condition of your
barbecue, we strongly recommend that the unit is covered when
not in use, especially during the winter months.
STAINLESS STEEL CARE AND CLEANING ADVICE
Cleanliness and stainless steel are closely related. Stainless steel
performs best when clean - cleanliness is essential for maximum
resistance to corrosion and to maintain the good looks and life of
your BBQ.
TYPES OF SURFACE CONTAMINANTS
Fingerprints and Stains
Fingerprints and mild stains resulting from normal use are the
most common surface contaminates. They can be removed with
a glass cleaner or with a soft rag. This should be followed by a
thorough warm water rinse.
DIRT
Like any surface that is exposed to the environment especially in
coastal areas, stainless steel can get dirty. Cleaning with warm
water with or without a gentle detergent is sufficient. Next in
order are mild non-scratching abrasive powders such as typical
household cleaners. These can be used with warm water, nylon
bristle brushes, sponges, or clean cloths. Carbon steel brushes
or steel wool should be avoided as they may leave particles
embedded on the surface which can lead to RUSTING. Cleaning
should always be followed by rinsing in clean hot water.
GREASE
Grease may soil stainless steel surfaces in food preparation.
These soils may be mildly corrosive if left or may not allow
the surface to maintain passivity, and so regular removal is a
necessity for the appearance.
TYPES OF CLEANERS AND METHODS
Consider the possibility of scratching and the potential for post-
cleaning corrosion caused by incompletely removed cleaners.
Avoid using abrasive cleaners unless absolutely necessary.
CLEAN WATER AND WIPE
A soft cloth and clean warm water should always be the first
choice for mild stains and loose dirt and soils. A final rinse
with clean water and a dry wipe will complete the process and
eliminate the possibility of water stains.
HOUSEHOLD CLEANERS
Household cleaners fall into two categories: detergent (non-
abrasive) and abrasive cleaners. Abrasive cleaners are more
effective but introduce the possibility of scratching the surface. A
neutral cleaner low in chloride is essential. The cleaning method
generally employed with these cleaners is to apply them to the
stainless surface and follow by cloth wiping in the direction of
the grain or polish lines (not across them). The cleaned surface
should be thoroughly rinsed with clean water and wiped dry with a
soft cloth if water streaking is a consideration.
CARE OF STAINLESS STEEL IN YOUR BBQ
Your BBQ features Stainless Steel components. All Stainless
Steel grades require a level of care and protection to retain their
appearance. Stainless Steels are not immune to corrosion and
neither are they maintenance-free, contrary to popular public
perception. Even the highest marine grades of Stainless Steel
require frequent cleaning to avoid oxidation and other corrosive
issues.
Modern tastes dictate that your BBQ features Stainless Steel
with a brushed finish. This brushed finish is attained by running
Stainless Steel sheets through an abrasive process that removes
the mirror finish and leaves the brushed finish. Brushed-finish
Stainless Steel requires frequent cleaning and care, to maintain
its quality of appearance. Without adequate care it is realistic to
expect that it will show signs of corrosion in time.
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Stainless steel is definitely not a maintenance-free material.
Cleanliness and Stainless Steel are closely related.
The cleaner stainless steel can be kept while in storage or during
use, the greater the assurance of optimum corrosion resistance.
In order to maintain the good looks and life of your BBQ, follow
these summary tips on the care of stainless steel:
• When new or when cleaned and dried, we recommend the
owner apply a thin coat of Olive Oil to stainless steel surfaces
which should then be polished in. The Olive Oil will help greatly
in protecting the stainless steel from corrosive contaminants
and assisting removal of finger prints and other marks, keeping
the appearance of the stainless steel in new condition. The
Olive Oil coating also makes further polishing easier.
• Use clean, soft cloths or sponges to clean your grill.
• Carbon steel brushes or steel wool should never be used.
• Do routine cleaning of exposed surfaces.
• After cleaning, rinse thoroughly with water.
• Cleaning with chloride-containing detergents must be avoided.
• On polished finishes, rubbing or wiping should be done in the
direction of the polish lines, NOT across them.
• Care must be taken when cleaning the fascia. Printed
information may be erased with heavy cleaning.
CAST IRON COOKING SURFACES
Before cooking with the grill, flat plate or deep dish (if supplied
with your BBQ) clean these with hot soapy water to remove any
oil or residue from the packaging or manufacturing process. Wash
with clean water and let the plates dry naturally. Prior to lighting
your BBQ place them back into the BBQ. Then after lighting your
BBQ, let the plates warm up slowly over a period of 30 minutes,
during this time increasing the heat. You will notice slight vapors
rise from the plates, this is natural as residues are burned off.
Turn off your BBQ to allow the plate to cool slightly. The plates
can now be prepared with the addition of cooking oil. Take care
that the plates are not at a temperature where adding the oil will
cause a hazard. Brush the oil over the plate, allowing the oil to
be absorbed into the surface. Allow the plate to fully cool, then
remove any excess oil. the BBQ is now ready. Repeat the above
to keep the plate and grill in a ready condition after each BBQ
session.
PORCELAIN ENAMEL COOKING SURFACES
Porcelain Enamel surfaced items should be treated with care
and should not be cleaned with an abrasive cleaner or scratchy
cleaning item. Surfaces will crack or chip if hit or dropped.
Porcelain Enamel surfaces should NOT be regarded as 'Non-
stick', use of cooking oil is required as normal. Food will likely
stick to an overheated or un-oiled enamel surface. The surface
will be more easily cleaned by first soaking overnight.
BURNER MAINTENANCE
Provided that they are operating correctly, in normal usage,
burning off the residue after cooking will keep the burners
clean. The burners should be removed and cleaned annually, or
whenever heavy build-up is found, to ensure that there are no
signs of blockage (debris, insects) in either the burner portholes,
the primary air inlet, or the neck of the stainless steel burners.
Use a pipe cleaner to clear obstructions. When refitting the
burners, be careful to check they are positioned as follows. The
neck of the burner fits over the valve outlet, the top flaps of the
gas collector boxes fit over the top surfaces of the burners.
BURNER MAINTENANCE AND REPLACEMENT
Both the stainless steel burners and flame tamers do have a
defined operating lifespan, these products are often exposed to
cooking marinades and extreme heat in an area of the barbecue
which can be neglected during regular cleaning.
Replacement parts are available from your local barbecue dealer.
SPIDER AND INSECT WARNING!
Spiders and insects can nest in the burners of the grill and