Clean Stoves Look Better

Keeping Homes Safe and Families Healthy with a clean oven.

Clean stoves look better and usually last longer.

Electric stoves may differ a little, but most have the parts are mentioned below.

Control panel with knobs

Surface units

Oven

Broiler Pan

Surface units are made of :

Reflector bowls

Heating coils

Trim ring

Supplies needed for routine cleaning:

Hand dishwashing detergent with grease-cutting agents Sponge or cloth

Drying cloth

Supplies for heavy cleaning:

Ammonia

Steel wool pads

Before cleaning any part of your stove, turn it off and let it cool.

Clean often (daily or after each use).

Clean food spills on any part of the stove. Clean reflector bowls and surface below them.

Wipe the trim ring around the heating coils. Lift and clean under the ring. Heating coils clean themselves when the high-temperature setting is used.

Clean knobs and trim on the control panel. Some knobs pull straight off for cleaning while some do not come off.

Clean the boiler pan after each use.

Take the broiler pan out of the oven as soon as you are done using it. Pour the grease out while it is still hot. Put the grid in the pan. Put a little detergent on the grid. Then pour hot water over the grid and into the pan. Place a wet, soapy cloth over the grid. Let the pan and grid stand about 30 minutes. Then wash, rinse, and dry them.

Use a damp cloth to wipe crumbs and spilled food out of the oven.

Once in a while (about every 4 months)

Clean storage drawers.

Remove pots and pans from the drawer. Wash it with soapy water. Rinse and wipe dry.

Clean burned-on food from the oven walls and floor. If you have a self-cleaning or continuous clean oven, check the owner’s manual for how to do it. If you have an oven that you must clean yourself, you can buy an oven cleaner or use the method suggested on the next page. Wear rubber gloves to protect your hands.

Heavy-duty oven cleaner (an alternative to store-bought oven cleaners).

Caution: Be sure you have enough fresh air when using household ammonia. Open a nearby window and avoid breathing ammonia as much as possible. Put a sign on the stove when using this method so the oven is not accidentally turned on.

• Pour 1⁄2 cup of household ammonia into a bowl.

• Place the bowl in a COLD oven.

• Leave the oven door closed for about 4 hours or overnight.

• Remove the bowl of ammonia from the oven.

Pour the ammonia from the bowl into 1 quart of warm water. Use this mixture to clean the racks, inside the oven, and the oven door. Rinse with clear water. Wipe dry.

Gas Range?

After cooking, always wipe down grates and burner caps with a damp sponge and dry thoroughly. Normal cleaning can be done with hot, soapy water and/or Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. If stubborn spots still occur, then use Easy-Off Fume Free Max Oven Cleaner

Procedure for oven cleaner use:

Take grates and burner caps off the unit – move outside and place on newspaper. Spray with Easy-Off, let the cleaner sit on spotted areas for 1 – 2 hours. Clean off with hot, soapy water.

When cleaning grates and burner caps, make sure to thoroughly dry them, especially underneath. If the bottom portion does not totally dry before setting them back on the cooking surface, they may rust. You can also set the grates and burner caps on top of the burner and turn the burner on high for ten to fifteen seconds for extra drying. If rust does occur, Bar Keeper’s Friend and a blue Scotch-Brite pad will remove it. To condition grates and burner caps, apply a light coating of mineral oil or vegetable oil. Allow oil to soak in 15 minutes before returning grates or burner caps to the cooking surface.

The base should be wiped regularly with hot soapy water at the end of each cooling period. DO NOT use steel wool, abrasive cloths, cleanser, or powders. To remove encrusted materials, soak the area with a hot towel to loosen the material, then use a wooden nylon spatula. DO NOT use a metal knife, spatula, or any other metal tool to scrape the aluminum base.

SEALED BURNER TOP/BURNER BOWLS

After cooking, always wipe down burner bowls and the sealed burner top with hot, soapy water and a soft cloth. If spots still occur, use a Soft Scrub cleanser (without bleach) with a blue Scotch-Brite pad. Careful, Scotch-Brite can cause scratches on the porcelain surface if scrubbed too abrasively.

KNOBS

Remove from the unit and clean with hot, soapy water and a soft cloth. Scrub gently; do not soak. Use of abrasive cleaners or ammonia-based products could possibly remove the graphics. Dry thoroughly before replacing.

CONTROL PANEL

Only use hot, soapy water and a soft cloth. Use of abrasive cleaners or ammonia based products on the control panel could possibly remove the graphics.

STAINLESS STEEL SURFACES

For everyday use, start with hot, soapy water and a soft cloth. Wipe dry. Finish with a damp micro-fiber cloth. Make sure to rub in the direction of the grain/brushed finish. If anything acidic lands on it (lemon, tomato sauce, etc.) clean up immediately because it will stain.

For optimum appearance use a stainless steel cleaner to remove smudges and fingerprints and follow up with a polish. Cleaner and polish should not be used daily. Once every couple of weeks should be adequate.

OVEN INTERIOR

All ovens should be cleaned frequently with hot, soapy water.

NON-SELF-CLEANING OVENS

Oven door:

For non-self-cleaning ovens, use Easy-Off Fume Free Max Oven Cleaner. Apply oven cleaner with a damp sponge.

Oven racks and rack supports:

Clean with hot, soapy water or Soft Scrub Cleanser. Remove before self-cleaning.

Oven interior surfaces:

Use Easy-Off Fume Free Max Oven Cleaner. Follow manufacturer’s directions. For self-cleaning ovens,

remove oven racks and rack supports and follow self-clean instructions in the Use and Care Manual.

Never line the oven cavity with aluminum foil. It will melt on and permanently damage the surface.

SELF-CLEANING OVENS

Oven interior surfaces:

Remove oven racks and rack supports (VGSC Ranges only) and follow self-cleaning instructions in the Use and Care Manual.

The infrared broiler should never be cleaned. Any cleaner can damage the special mesh screen and/or the igniter.

CHAR-GRILL

This cleans most efficiently while still hot.

GRILL GRATE:

May be cleaned immediately after cooking is complete and before turning off the flame. Use a soft bristle brush to scrub the grill grate. Dip the brush frequently into a bowl of water. Steam is created as the water contacts the hot grate. The steam assists the cleaning process by softening the food particles. For thorough cleaning of the grill grate, use grill cleaner according to manufacturer’s directions and then soak 15 to 20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite type pad. Do not use a steel wool pad or abrasive cleaners, for risk of damaging the porcelain finish. Dry thoroughly.

FLAVOR-GENERATOR PLATES:

Scrape off all burned on debris. Soak 15-20 minutes in a hot water and mild detergent solution. After soaking, scrub with a blue Scotch-Brite type pad. Flavor-generator plates are also dishwasher safe.

GRIDDLE/SIMMER PLATE

Constructed of machined steel with Blanchard finish.

FIRST TIME USE:

Scrub griddle with a mixture of one-quart warm water and 1⁄4 cup white vinegar, using blue Scotch-Brite type pad. Dry thoroughly. Wash griddle with warm, soapy water. Rinse off and dry thoroughly. Season griddle by thinly coating the surface with approximately 1⁄2 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let the oil sit on the griddle for about one hour and then wipe down with a clean cloth to soak up any residual oil. The griddle is now ready to be used.

It is not necessary to wash your griddle after every use. When light cooking is performed, simply wipe down the surface with a clean cloth or paper towel. The oils in the food in which was cooked on the surface will naturally season the griddle.

After heavy cooking is done and the griddle is still warm, you can pour some room temperature club soda directly on the griddle. Using a metal spatula, pull oils and excess food towards the grease trough. Wipe the entire surface with a paper towel. Follow up with the seasoning process.

Keeping your griddle well seasoned will prevent your griddle from surface rust. If your griddle is not used for a period of time, it must be re-seasoned. Every time your griddle is washed, it must be re-seasoned.

It is normal for the griddle to darken over time, possibly unevenly.

Non-stick cooking sprays are not recommended, considering their high water content they have a tendency to burn on.

Corn oil is not recommended due to their high sugar level. It will caramelize and burn on the surface making it very difficult to remove.

After using the griddle, always remove the grease trough located in the front. Simply pull the trough towards you and lift out. The trough or tray trap needs to be cleaned after each use. Wash the trough in hot soapy water. If grease is permitted to accumulate, a fire hazard could occur.

IMPORTANT: Never flood a hot griddle with cold water. This promotes griddle warping and can cause the griddle to crack if continued over a period of time.

For heavy duty cleaning, Use a cleaning kit.

I hope that this will be helpful in keeping your kitchen healthy and happy.

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