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Broiler
Empty grease collector as often as necessary. It is recommended that the grease collector be emptied whenever
it is
3
/4 filled. Remove grease collector slowly and be careful of liquid wave action. After each day's use, empty
and wash the grease collector and wash the grid and drip shield.
Clean the inside bottom, back and sides of the broiler compartment as often as necessary, with special care to
clean the inside surface of the baffle across the front top of the broiler.
Oven
Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if there
have been spillovers.
If the oven liners and decks are heavily soiled, ammonia or oven cleaner may be used to remove spillage of
burned on sugar and grease.
Clean the oven door gasket. DO NOT USE STRONG OVEN CLEANERS. Cleaners of this nature will destroy
the gasket material.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared
by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30 to 45 minutes.