A. Nothing. After cooking has been completed and the surface units have had time to cool completely, wash the surface with soap and water, rinse, and dry well. Note: If spattering occurs in excess during frying, you are using heat too high for this type of cooking operation. Review again the suggested heats for the different cooking operations on the surface units.
7. Q. What Is the Best Method of Cleaning the Broiler Pan?
A. The broiler pan and rack should be washed just as any of your other cooking utensils. Place in water immediately after using and apply steel wool to any food which cannot be removed easily.
8. Q. Should the Surface of the Range be Waxed to Protect the Porcelain?
A. No. Thorough cleaning and drying is the best protection you can give to that glossy porcelain.
9. Q. Is It Necessary to Place the Range Some Distance from the Wall to Prevent Soilage of the Paper?
A. No—in fact the range can be placed as close to the wall as desired because oven vents are usually on the back panel and open towards the front, eliminating danger of soiling from the oven.
10. Q. How Are Spillovers Cleaned from the Surface Units?
A. Most surface units are of the fully enclosed type and can be cleaned by merely brushing them off occasionally. The ring around the units should be cleaned with a damp cloth and soap powder.
11. Q. What Happens if Foods Spill Over on the Surface Unit?