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GENERAL DRIP BOWL TIPS
Drip Bowl Discoloration
CHROME BOWLS
If your bowls are chrome, there are two types of discoloration:
1 - Brown stains caused by food spills and im-proper cleaning methods.
2 - Blue/gold stains caused by too much heat.
Q: The drip bowls on my range have become stained and discolored. Is this
normal? Can I prevent this from hap-pening?
A: First, it is important to know if the bowls are chrome or porcelain.
Both types of drip bowls are available in the market.
Second, it is important to understand the pur-pose of drip bowls and how
they function.
Drip bowls have two main functions. They are required for safety reasons,
and they catch spillovers during cooking for easier clean-up. While
performing these two functions, harsh conditions exist including:
· Extreme heat reaching temperatures as high as 1,0000F
· Thermal shock when a cooler liquid is spilled on the drip bowl during a
boilover.
· Spillovers that burn on if not cleaned up promptly.
All of these conditions can occur in everyday use and may result in
discoloration and damage over time. Many drip bowls become discolored hy
intense heat from canning, pressure cooking or lobster boils. The heat
from the oversized pot is trapped under the bottom of the pot. The heat
has no where to go except into the drip bowls.
To prevent this from happening, there is a coil canning element. This
element can only be used on a range with coil elements. The can- ning
element is raised higher than normal coil elements to allow for air to
circulate under the element. This part can be purchased through any
dealer.
It is not recommended to cover drip bowls with aluminum foil. Lining drip
bowls with foil may result in risk of electric shock and increase the
chance of chrome bowls rusting. It is not recommended to wash chrome drip
bowls in a dishwasher. Dulling and discoloration caused by the dishwasher
detergent may occur.
Brown food stains can usually be removed by washing the drip bowls
frequently in warm sudsy water. If heavily soiled, place an ammonia soaked
paper towel on the stains to loosen soil, then gently scrub with a plastic
scouring pad. Food stains left on the bowl become cooked on with heat and
are more difficult to remove. A nonabra-sive cleanser such as Soft Scrub
or Bon Ami* can be used to remove these stubborn stains. How-evei; in some
instances, these food stains may be impossible to remove.
Blue/gold heat stains caused by overheating generally cannot be removed,
but can be mini-mized if certain guidelines are followed:
Use pans that do not extend more than two inches beyond the surface
element.
Use flat bottom pans. Warped or ridged pans cause heat to be transferred
to the drip bowl rather than the bottom of the pan.
Avoid excessive use of the high heat setting. Use it only when starting to
cook foods, then lower the heat setting to finish cooking. Using lower
heat settings also improves overall cooking results.
Use Flitz Metal Polish*. Flitz is a nonabrasive cleaner that can be used
to remove or lighten mild heat discolora-tion on chrome drip bowls. Flitz
is available in many automotive supply and hardware stores.
PORCELAIN BOWLS
TO AVOID FOOD STAINS
Porcelain bowls can be different colors - black, light gray, almond or
white. Porcelain bowls like chrome bowls need to be washed frequently in
warm sudsy water to prevent soil build-up. How-ever, porcelain bowls can
be washed in a dish-washer without discoloration.
To Remove Soils and Stains
· For difficult soils, use a mild abrasive cleaner or a soap4illed
scouring pad such as an S.O.S.~ pad.
· For burned on foods and very difficult stains, remove the bowls and
place on newspapers. Spray the bowls carefully with commercial oven
cleaner Be careful not to spray any other areas (i.e. floor, near-by
cabinets, etc..) to prevent damage. Place the bowls in a large plastic bag
overnight or for several hours. Remove the bowls from the bag and wipe
out. The stains will be removed easily. To avoid food stains in both
chrome and porcelain bowls:
1. Wipe out spillovers as soon as the element has cooled.
2. Use a pan large enough for the amount of food being cooked to avoid
boilovers.
3. Use lower heat settings when cooking to help prevent boilovers and
splatters.
* Brand names are trademarks of the respective manufacturers.
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