Summarize the following:
Create the same soapy solution as above (a bowl of warm water with a few drops of mild dish soap) and use a non-abrasive scrubber to wipe up food and oil. Doing this once a week will help you keep up with the cleaning and avoid grease build-up.

summary: Scrub the stove with soapy water once a week.

Summarize the following:
You want your army to constantly be reinforced, so that there is as little downtime as possible between attacks. With four barracks, you can have a large portion of your army restored by the time your first attack finishes. Opinions vary wildly about the best setup for your farming army, but generally, you're going to want some combination of Goblins, Archers, Barbarians, Giants, and Wall Breakers. The most common configuration is Barbarians and Archers (widely called "Barch") but you can sprinkle in wall breakers and giants if needed. Giants are expensive, so only worry about adding a few. Early levels should focus on Barbarian-heavy armies. Later levels generally call for more Goblins than anything else, though some strategies call for more Archers. As you increase your Town Hall Level, your maximum army size will increase, allowing for a greater unit variety, as well as a greater spell variety. Minions train very fast and don't cost very much, so they are great for quickly bolstering your forces. They can be very useful if you are trying to farm as quickly as possible, as you can quickly replenish your troops between battles. It becomes easier to use Minions more frequently at Town Hall 8 because you will have two Dark Elixir drills and be able to produce more Dark Elixir on a daily basis. When determining whether or not to attack a town, it will be helpful to know how much your army costs. Calculate the total costs of your attacking army, and then find 1/3 of that value (this will help you determine when it's time to retreat). You don't want your loot to be worth less than the troops you are losing.

summary: Build all the barracks you can. Build a good mix of units. Consider using Minions as well. Know your army cost.

Summarize the following:
Bring 8 cups (1,900mL) of water to a boil. Once the water is boiling, carefully pour it into the roasting pan so that the water reaches about halfway up the side of the springform pan. While this might sound like an odd instruction, you are actually giving the cake a water bath that will help the filling to cook without cracking. Place the roasting pan on the lower rack of the oven. Set your timer for 1.5 hours and let your delicious cheesecake bake. After 45 minutes, rotate the cheesecake 180 degrees to ensure it cooks evenly. After the baking time has passed, open the oven and gently shake the cheesecake back and forth to ensure doneness. The cake should wiggle slightly in the center and should be firm around the edge. The center will firm up as the cake cools. Open the door of the oven about 1 inch (2.5cm). Let the cheesecake cool in the oven as the oven cools, which should take about 1 hour. This sort of slow, gentle cooling will make sure that the filling doesn't crack in the face of the cold air outside the oven. You will want to leave it in the fridge for a minimum of 4 hours. The cold temperature will help the cheesecake to firm up. Some dessert chefs believe the cheesecake should be cooled uncovered for 2 to 3 hours. Chilling the cheesecake this way also helps to disperse the moisture that would otherwise form on the top of the cheesecake. Once it has chilled thoroughly, you can slide a spatula along the inside of the pan to separate the crust and cake from the pan. You must wait to do this until after the cheesecake has cooled or else you run the high risk of separating the cheesecake from its crust. Open the springform latch and gently remove the sides, leaving the cheesecake in all its glory. Then, carefully remove the bottom of the springform pan while transferring the cake to a plate or platter. You can add toppings, like strawberries or raspberries, or drizzle chocolate over the top, if desired.
summary: Place the springform pan into a high-sided roasting pan containing hot water. Cook the cheesecake for 1.5 hours. Turn off the heat and crack the oven door for 1 hour. Cover the top of your cheesecake with foil and place it in the fridge. Remove your cheesecake from the pan. Serve the cheesecake and enjoy!