Quick Guide

English 6
HANDY HINTS
Care
CLEANING BURNER CAPS AND BASES
Wash with hot soapy water, rinse and dry thoroughly. Mild abrasive cleaners such as Bon Ami
®
or other mild abrasive cleaners such as
Soft Scrub
®
may be used. Use a stiff nylon bristle brush to clean port openings. When reassembling, make sure the burner cap is seated
on the base. Cleaners with chlorine should be avoided.
CLEANING THE SPILL TRAYS
Cooktop spill trays should be cleaned with warm soapy water, rinsed well, and then dried thoroughly after each use. Spill trays can be
soaked to soften the soil. An all-purpose cleaner such as Fantastik
®
may be used. Burned-on food can be removed with Bon Ami
®
or
other mild abrasive cleaners such as Soft Scrub
®
.
Apply all cleaners with care — soap-filled fiber or steel wool pads may scratch the spill trays. After cleaning, maintops can be wiped with
glass cleaners, such as Windex
®
, for a shiny finish. Cleaners with chlorine should be avoided.
C
LEANING THE GRIDDLE OR GRILL
Clean the griddle or grill surface with warm soapy water, rinse well, and wipe dry with a soft cloth. If food particles stick to the griddle
plate, remove with a mild abrasive cleaner such as Soft Scrub
®
. Never flood a hot griddle or grill with cold water as this can warp or crack
the aluminum plate. Cleaners with chlorine should be avoided.
OVEN CLEANING
Before cleaning self-cleaning ovens, remove all racks and utensils from the oven and wipe up any puddles of grease and loose soil.
Remove any soil from outside the door seal area. Make sure the light bulbs and glass covers are in place. Turn on the ventilator hood
above the range and leave it on until the oven has completed the self-clean cycle. After setting the oven to self-clean, wait until the clean
light comes on then confirm that the oven door is locked. After the clean cycle is complete and the oven has cooled, wipe out the ash in
the bottom of the oven.
POTATOES | FISH
Potatoes (unpeeled) Steam 212ÛF 35 – 45 1 + 3
Potatoes (peeled) Steam 212ÛF 20 – 25 1 + 3
Shrimp, medium, per 1 lb Steam 212ÛF 5 – 8 1 + 3
Fish Fillet, per 3.5 lbs. (baking pan only, or
customer dish on rack)
Steam 180ÛF 10 – 20 1 + 3
DEFROSTING FOODS
Chicken parts, bone-in Defrost 120ÛF 60 – 70 1 + 3
Chicken parts, boneless Defrost 120ÛF 30 – 35 1 + 3
Frozen vegetables Defrost 120ÛF 20 – 30 1 + 3
Fish fillets Defrost 120ÛF 15 – 20 1 + 3
Beef Defrost 120ÛF 70 – 80 1 + 3
VEGETABLES
Artichokes Steam 212ÛF 30 – 35 1 + 3
Asparagus* Steam 212ÛF 7 – 12 1 + 3
Beets Steam 212ÛF 40 – 50 1 + 3
Broccoli Steam 212ÛF 8 – 10 1 + 3
Brussels sprouts Steam 212ÛF 20 – 30 1 + 3
Cabbage Steam 212ÛF 25 – 35 1 + 3
Carrots Steam 212ÛF 10 – 20 1 + 3
Cauliflower Steam 212ÛF 10 – 15 1 + 3
Fennel Steam 212ÛF 10 – 14 1 + 3
Green beans Steam 212ÛF 15 – 20 1 + 3
Peas Steam 212ÛF 5 – 10 1 + 3
Pea pods Steam 212ÛF 8 – 12 1 + 3
Spinach* Steam 212ÛF 2 – 3 1 + 3
Stuffed vegetables (zucchini, eggplant, peppers) Steam Conv 320 – 360ÛF 15 – 30 1 + 3
Zucchini Steam 212ÛF 2 – 3 1 + 3
FOOD MODE TEMP MINUTES LEVELS ACCESSORIES
Baking pan
Baking pan
Baking pan
Perforated pan
Perforated pan
above
above