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Instructions for the User
35
12.CLEANING AND MAINTENANCE
Before carrying out any operations, disconnect the appliance from the electricity supply.
Never use a jet of steam for cleaning the appliance.
12.1 Cleaning stainless steel
To keep stainless steel in good condition, it must be cleaned regularly, after each use of the cooker, after
allowing it to cool.
12.2 Routine daily cleaning
When cleaning and caring for stainless steel surfaces, always use only specific products which do not
contain abrasives or chlorine-based acids.
Instructions for use: pour the product onto a damp cloth and wipe over the surface, then rinse
thoroughly and dry with a soft cloth or chamois leather.
12.3 Food stains or spills
Never use metal scouring pads or sharp scrapers; they will damage surfaces.
Use ordinary non-abrasive products for steel, with the aid of wooden or plastic utensils if
necessary.
Rinse thoroughly and dry with a soft cloth or chamois leather.
Do not allow spills of foods with high sugar content (e.g. jam) to dry inside the oven. If they dry
for too long, they might damage the enamel coating of the inside of the oven.
12.4 Cleaning the oven
To keep the oven in good condition, it must be cleaned regularly, after allowing it to cool down. Remove
all removable parts.
Clean the oven shelves with hot water and non-abrasive detergents, rinse and dry.
12.5 Cleaning the door glazing
The glass in the door should always be kept thoroughly clean. Use absorbent kitchen roll; remove
stubborn dirt with a damp sponge and ordinary detergent.
When cleaning, dry the appliance thoroughly to prevent water or detergent drips from interfering with its
operation or creating unsightly marks.