Russell Food Equipment Ltd. - Catalogue - Kitchenware

142
KITCHENWARE
CLEANING INFO
GRIDDLE CLEANING & OPERATION
Cleaning. Griddle plates should be
wiped daily while still warm. Remove
carbonized grease or food with a spatula.
When necessary, clean griddle surface
thoroughly using a griddle brick or liquid
griddle cleaner. Polish the surface to a
bright finish, wash, rinse and dry thoroughly.
Re-season griddle.
Operation. Avoid overheating griddle as
this causes sticking and grease carbonizing
which results in a hard to clean surface.
Do not hit spatula on griddle plate as
this will nick the surface. Clean grease
tray often to eliminate spill overs.
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B
A
POTS & PANS - CLEANING
Burnt Food: Sprinkle with baking soda
and moisten with water. Allow to stand
for several hours.
Restore Shine: For aluminum, boil apple
peels for five minutes, rinse and dry. Or
cut a potato in half and rub the surface.
Sprinkle salt on half a lemon and rub in
a circular motion. This will work on
stainless steel too. Scrub with a nonabrasive
pad, rinse and dry well.
DID YOU KNOW?
• Boiling apple peelings for five minutes
will restore shine to aluminum pots.
• You can remove black grit from
aluminum by rubbing with potatoes
cut in half.
C
A. Fry Pans Heavy Duty Aluminum.
#14807 7" dia x 1.25" (18 x 3.2 cm)
#14808 8" dia x 1.5" (20 x 3.8 cm)
#14810 10" dia x 2" (25.4 x 5 cm)
#14812 12" dia x 2.25" (30.5 x 5.7 cm)
#14814 14" dia x 2.5" (35.6 x 6.3 cm)
B. Non Stick Fry Pans Heavy Duty Alum.
#14807S 7"dia x 1.25" (18 x 3.2 cm)
#14808S 8" dia x 1.5" (20 x 3.8 cm)
#14810S 10" dia x 2" (25.4 x 5 cm)
#14812S 12" dia x 2.25" (30.5 x 5.7 cm)
#14814S 14" dia x 2.5" (35.6 x 6.3 cm)
C. Removable Sleeves
#11030 Small. Fits 7"& 8" Fry pans.
#11031 Medium. Fits 10" Fry pans.
#11032 Large. Fits 12"& 14" Fry pans.
• Tomato paste rubbed on and scrubbed
with a non-abrasive pad will brighten
bottoms of pots and pans.
• Burnt or scorched pans can be cleaned
by sprinkling with baking soda, moistened
and left to stand for a few
hours.
• Stubborn stains on non-stick cookware
can be cleaned by boiling two tablespoons
baking soda with one-half cup
vinegar and one cup water for ten
minutes.
• Direct high heat can damage
aluminum or stainless pans. Medium
high is recommended.
• Pre-soaking silver and stainless steel
cutlery together can cause pitting and
corrosion.