Cleaning
The hotplate should be wiped down with cooking oil beofre each time it is used for the first few times. This will help to season the
hotplate and prevent any food spillages sticking. Cooking oil will also prevent rust forming on the hotplate if it is to be unused for a
long period. The hotplate will darken as it is used with the effects of heat and the metal seasoning. This is normal and it should not be
cleaned with oven cleaners.
The stainless steel parts of the cookstove can be wiped down with proprietary stainless steel cleaner. When clean, the stainless steel
parts can be oiled (baby oil works well) to help prevent marks. Always wipe stainless steel parts in the direction of the grain.
The oven shelves and shelf supports can be removed for easy cleaning.
The glass in both doors can be cleaned with a proprietary glass cleaner. Gentle use of nylon scourers (Scotchbrite) will work on tough
marks. Light scratches in the stainless steel can also be removed using a Scotchbrite pad - be sure to rub in the direction of the grain.
Flue ways
Maintenance
It is advised that a competent engineer inspect the chimney and flue ways
annually. The chimney and flue ways should be cleaned when necessary to
prevent any build up of soot. Remove the hotplate to check the flue ways
around the oven. To do this, remove the left side oven shelf support to give
access to the hotplate retaining bolts. Remove the nuts and the hotplate will
lift off. When replacing the hotplate tighten the nuts just enough to level the
hotplate. To access the flueway underneath the oven first remove the fuel
retainer and grate and then right hand side firebrick.
Always do a thorough check of the cookstove and chimney prior to lighting
after a long period of shut down to check for blockages and to make sure all
components are in the correct place.
