Evening star., 1942-06-18


you. Treat this equipment with
reasonable care. Don't slam doors,
bang CRATES or knock surfaces with
cooking utensils. Hinges, latches
and doors can't hold up if you treat
them roughly and enamel surfaces
will scratch or chip. If the enamel
on your stove does chip, touch up
these spots with enamel paint to
keep the iron from rusting.
Be careful when using acid fruits
and vegetables, sour milk and vine
gar near your range. If you spill
these things on it, wipe them up
quickly before the acid they contain
can eat away the top finish of the
porcelain enamel. Once the gloss Is
gone, it cannot be restored.
Be sure that your range is placed
level and that cooking units or
burners are level, too. II surface
units or burners are not level some
heat is lost. If oven units are not
level, uneven baking and browning
results.
Check occasionally to see if hinges
on the oven door are in good shape
and not loose or broken. Never
place anything heavy on your open
oven door-this is hard on the
hinges.
The cleaner you keep your range
the better it will work and look.
Give it a quick "once-over" after
each use, with an eye to spatters of
grease, and drops of food.
For tpe first quick cleaning it is
best to use soft paper or a dry
cloth. However, if necessary you can
use cloth wrung from hot water
on a hot range surface, but never
wash porcelain enamel surfaces
with cold water while the range is
still hot. If you do, the sudden
change in temperature may crack
the enamel
When the stove has cooled you
can clean it more thoroughly. Use
warm, soapy water for all surfaces
move, rub it gently with a fine
cleaning powder that will not
scratch. If this doesn't work, rub
the place lightly with fine steel wool,
90 grade, but never scrape. When
through washing, wipe with damp
cloth and dry.
Wipe off CRATES, burners and in
closed surface units after each meal.
If they are very dirty use a soapy
cloth first, then wipe with one wrung
from clean water and dry thor
oughly. Remove stains with mild
securing powder or 90 grade steel
wool
It's easy to keep removable pans
beneath surface units clean. Take
them out and wash them as you
would wash any cooking utensil of
the same material. If they are not
removable, wipe them with a damp
cloth. Wash or wipe off drip trays
under the cooking surface often
once day is not too much.
Oftentimes grease spatters on the
inside of an oven when food is
roasting. While the oven is still
warm you can wipe off most of this
grease with soft paper. Then, when
the oven is cool. wash the inside
surface with a cloth wrung from
sudsy water and wipe with a damp
cloth and dry.
Clean the broiler compartment
after each use. You can remove the
pan while it. is still warm and wipe
off the grease. When the range is
cool, wash both the pan and the rest
of the broiler as you would any
cooking utenSil of like material
Wash the sides of the broiler COM
partment, when necessary, just as
you wash the inside of the oven.
Wash bright metal trimming on
your stove with soap and water and
polish with soft, dry cloth. Do
not use metal polish OF any kind on
nickel or chromium plated trim.
Burners on a gas range need
cleaning regularly. Remove them
from the stove and brush them with
a stiff brush. 1t is best to clean
cast-iron burners by boiling them
briefly in water and washing soda.
using one tablespoon of soda to
three quarts of water. Then wash
them in soapsudS, rinse and dry.
Soap and water usually clean
aluminium, chromium and porcelain
enamel burners satisfactorily.
In any type of gas burner, clean
the pilot light hole with a fine wire
and top burner pilots with a soft
wire brush. If port holes are clog
ged, clean them out with a fine
wire. Use a brush to clean air
shutters of your range.
Try not to spill food on electric
units, especially on the open type.
Sugar, salt, soda and soap are par
ticulary harmful as they are likely