| MATERIAL OR FINISH | RANGE PART | TO REMOVE SOIL |
|---|---|---|
| Porcelain Enamel | Cook Top Door and Side Panels Burner Grids Burner Bowls | Detergent OR baking soda (3 Tbsp. to 1 qt. water) and hot water |
| Oven Interiors Broiler Pan | Detergent OR ammonia and hot water | |
| Broiler Compartment Interior | Soap filled steel wool pad with plenty of water | |
| Oven Racks and Guides | Ammonia Solution (½ C. to 1 gal. water) | |
| Chrome | Burner Bowls Oven Interior Handles | Detergent and hot water or chrome polish |
| Aluminum | Burner Caps Trim | Detergent and hot water, soapy fine steel wool pad, or aluminum cleaner. Dry aluminum parts fairly rapidly. To prevent darkening, do not soak. |
| Glass, Plastic and Enamel Paint | Back Panel Oven Window Burner Control Knob Range Bottom | Detergent and hot water only; rinse well and polish dry. |
| Stainless Steel or Brushed Chrome | Doors Range Tops | Full strength ammonia OR full strength liquid all-purpose cleaner with ammonia; rinse well and polish dry. |
TOP OF RANGE
TOP BURNERS
Gas burners provide a thousand and one shades of heat from high to very low to suit every cooking need. Heat is supplied instantly, and there is no leftover heat when the burner is turned off. To use the burner, turn the burner control until the burner ignites; then turn to adjust the flame size. Some burners have audible “clicks” to indicate heat settings.
FLAME SIZE
Correct flame size is determined by pan size, pan material, what you are cooking and whether you are cooking with liquid. Even when cooking in a liquid or with a pan which conducts heat well, you may want to lower the flame to adjust for pan size (see sketch below). The flame should never extend beyond the outer edge of the utensil. Any higher flame is wasted heat.
For all cooking in aluminum utensils or for cooking in liquid in other utensils, adjust the flame so it touches the pan about ½ inch from the outer edge.
