Operating instructions

OPERATING INSTRUCTIONS
BROILER (Accessory)
The broiler, when provided, is of the High shelf type. E60-B or
E60-FB ranges also have a 24" double high shelf mounted to
the left of broiler.
The broiler has two 3000 Watt elements (one left and one right
side). Each side (element) is individually controlled by an infinite
heat switch. The switches are located on the switch panel at the
right of the broiler. The top switch controls the element for the
left half of the broiler, the bottom switch controls the element for
the right half of broiler.
Each dial is marked HI, MED, LO, MED-LO, VERY-LO. HI is
used for quick searing of steaks.
VERY-LOW is best suited for warming, melting cheese on pie,
etc. The intermediate positions provide flexibility for a variety of
products such as fish, liver, augratins, etc. By setting the switch
for one half of the broiler at HI and the other from MED to
VERY-LO, a variety of broiler foods can be properly handled.
There are three rack slides. Most broiling should be done with
rack in the top or center position. The lower position may be
used for browning deep casseroles.
The rack is of wire rod type with a removable metal drip shield
supported at the front of the grid. Grease drains from the drip
shield into the bottom of the broiler and is collected in the
removable grease receptical under the left bottom of broiler.
CLEANING
All porcelain, Vulcan Permafinish, chrome or stainless steel
should be cleaned with warm water and detergent.
Surface Units may be raised for cleaning.
CAUTION: Replace Surface Units in their original position in
the Unit Support. Twisting or rotating of the Surface Units can
damage wiring.
The DRIP TRAY under the surface units should be removed,
washed, rinsed, dried, and replaced in the same positions.
The UNIT SUPPORTS are porcelain and may be cleaned, with
proper care of the wiring, as recommended for the oven liner.
The OVEN LINERS and DECKS are porcelain and may be
cleaned with water and detergent. If heavily soiled, ammonia or
oven cleaner may be used to remove spillage of burned on
sugar and grease.
CAUTION: Never cover the deck or rack with aluminum foil. If
either or both are covered with aluminum foil, the range may be
damaged and the oven will not operate properly.
The GRIDDLE should be scraped with a spatula after each use.
Daily or as often as necessary, empty and wipe out the grease
collector. Weekly, or as often as necessary, thoroughly clean
the griddle surface. You may use a griddle screen or stone with
a little grease, rubbing with the grain of the metal while it is still
warm, or use water and detergent, with a steel brush. After
each thorough cleaning, the griddle must be reseasoned.
Special care should be taken to avoid build up of caked grease
under the drip edge and around the outside edges of the
griddle.
BROILER: The grease receptical should be emptied as often as
necessary and emptied and washed after each days use. The
grid, drip shield, and grease receptical should be washed after
each days use.
The inside bottom, back and sides of the broiler compartment
should be cleaned, as often as necessary, with special care to
clean the inside surface of the baffle across the front top of the
broiler.
112674-10