Instruction Manual

1. Use undiluted white vinegar with a non-abrasive scouring pad (plastic) or cloth on the

affected area to remove the rust stain. The appliance should not be heated and

remain at room temperature during the entire cleaning process.

2. If the stain resists removal, additional exposure time with vinegar may be required, to

a maximum of one hour.

3. Thoroughly wash all of the vinegar away with fresh clear water. Dry the surface

completely and allow one hour before using the appliance to cook.

Following daily and period maintenance procedures will prolong the life for your

equipment. Climatic conditions - salt air - may require more thorough and frequent

cleaning or the life of the equipment could be adversely affected.

STAINLESS STEEL

To remove normal dirt, grease or product residue from stainless steel, use ordinary soap

and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with

a clean cloth. Never use vinegar or any other corrosive cleaner.

To remove grease and food splatters or condensed vapors that have baked on the

equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in

the direction of the polishing lines. Rubbing cleanser as gently as possible in the

direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB

WITH A CIRCULAR MOTION.

Soil and burn deposits which do not respond to the above procedure can usually be

removed by rubbing the surface with SCOTCH-BRITE™ scouring pads or STAINLESS

scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the

surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE

BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR

OTHER STEEL TOOLS. Surfaces which are marred collect dirt more rapidly and

become more difficult to clean. Marring also increases the possibility of corrosive attack.

Refinishing may then be required.

TO REMOVE HEAT TINT: Darkened areas sometimes appear on stainless steel

surfaces where the area has been subjected to excessive heat. These darkened areas

are caused by thickening of the protective surface of the stainless steel and is not

harmful. Heat tint can normally be removed by the foregoing, but tint which does not

respond to this procedure calls for a vigorous scouring in the direction of the polish lines

using SCOTCH-BRITE™ scouring pads or a STAINLESS scouring pad in combination

with a powdered cleanser. Heat tint action may be lessened by not applying or by

reducing heat to equipment during slack periods.

All food contact surfaces must be thoroughly drained and flushed prior to cooking in the

kettle.

CONTROL PANEL: The textured control panel should be cleaned with warm water and

mild soap. Never use an abrasive cloth or steel wool. Never use cleaning solvents with

a hydrocarbon base.