Brown Stove Works 60 Range - Manual (Page 11)

11
of the electronic system.
On sealed burner models, if equipped
with flame sensing ignitors, the
clicking sound stops after ignition.
Each time a knob is placed in the
“LITE” position all electrodes will
spark. There are electrodes under the
top for each pair of burners and one
for the griddle. There is one electrode
in each broiling section for the oven
burner. In the event of a power failure
you may light the top burners with a
match. Hold lighted match near the
surface burner and turn knob counter-
clockwise to the “LITE” position. See
Oven and Griddle Burners section
for instructions to light the oven
burner in the event of a power failure.
Page 14.
Final Preparation
Stainless Steel
New units are wiped clean with
solvents at the factory to remove any
visible signs of dirt, oil, grease, etc.
remaining from the manufacturing
process, then coated with a thin film of
mineral oil. Some stainless steel parts
may have a plastic protective wrapper
which must be peeled off. The range
should be washed thoroughly with hot,
soapy water to remove these film
residues and any installation dust or
debris before being used for food
preparation, then rinsed and wiped dry.
Solutions stronger than soap and water
are rarely required. All stainless steel
body parts should be wiped regularly
with hot, soapy water and with a liquid
cleaner designed for this material. If
buildup occurs, do not use steel wool,
abrasive cloths, cleansers, or powders!
If it is necessary to scrape stainless
steel to remove encrusted materials,
soak with hot, wet cloths to loosen the
material, then use a wood or nylon
scraper. Do not use a metal knife,
spatula, or any other metal tool to
scrape stainless steel! Scratches are
almost impossible to remove.
A light coat of oil such as Johnson’s
Baby Oil may be applied periodically
to the stainless steel surfaces. This
will help prevent moisture from
penetrating the stainless surfaces.
Once the unit is installed as outlined in
the Installation Instructions (pages 3-6)
it is important that the air supply to the
unit remains open. The oven air supply
comes through the front floor area
under the range. The surface burners
get air from the area below the control
panel. THESE AREAS MUST
REMAIN OPEN. See Figure 2.
Operation of Ranges
Cooking Utensils
Most cooking utensils are suitable for
use on the FiveStar and it is not
necessary to replace your present
domestic utensils with commercial
cookware. This is a matter of personal
choice. Cookware should be in good
condition and free from excessive
dents or bulging on the bottom to
provide maximum performance and
convenience.
Before You Cook
Before staring to cook, clean the
range thoroughly with hot, soapy
water. Turn the oven to 400 degrees
for approximately one hour to burn
off the “binder” from the insulation.
There will be a slight odor.
Griddle
The griddle is coated with a thin film
of oil. The first “burn in” of the new
griddle should include a gradual
seasoning. The griddle is a heavy-
duty machined steel plate and for
efficient use must be seasoned as
follows:
Clean the griddle surface thoroughly
with hot, soapy water to remove the
protective oil coating.
Rinse with a mixture of 1 / 4 cup white
vinegar to one quart water.
Spread unsalted shortening or liquid
vegetable oil evenly over the entire
griddle surface.
Turn the control to 350 degrees and
wait until the shortening just begins
to smoke then turn the control off.
Rub the melted shortening into the
griddle surface with burlap or other
rough material, moving in the direction
of the griddle surface grain, making
sure to cover the entire surface.
Let the griddle cool and wipe it clean
with a dry cloth. “Season” it again.
When the griddle is cool after the
second seasoning, wipe it clean once
again and wipe with a thin film of
shortening or vegetable oil. A well
seasoned griddle will become dark
brown with age.
Griddle Cooking
• Preheat griddle at 450˚ for 12
minutes, then turn to selected
temperature.
• Use liquid cooking oil, cooking
sprays, or butter for eggs, pancakes,
French toast, fish, and sandwiches.
This will help to reduce sticking.
Meats usually have enough natural
oils
• Remove food particles with a metal
spatula during cooking to make the
clean up easier and to avoid
including those particles in the
cooked food. Be sure to keep the
spatula flat. The corners can scratch.
• Direct the flow of grease to the
center of the grease well.
• Do not over-heat the griddle. Turn it
off when not in use, or lower heat
between cooking loads.
Griddle Knob Settings
Food Built-In Portable
Eggs 250-300° Low
Bacon 325-350° Med
French Toast,
Pancakes
375-400° Med
Fish fillets 350° Med
Hamburgers 350° Med
Steaks 350° Med
Griddle Clean Up
Cooked-off grease will drain from the
griddle toward the front of the range
and accumulate in the grease well.
Direct the flow of grease to the center
of the grease well with a spatula.
After using the griddle, always
remove the grease well in front of the
griddle. Portable griddle does not
have removable grease well. Pour or
spoon off grease in the well cup and
wash it in hot, soapy water. Use a dry