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Instructions for the User
23
10.CLEANING AND MAINTENANCE
Before performing any operations, switch off the power supply to the appliance.
Do not use a steam jet for cleaning the inside of the oven.
To keep stainless steel in good condition it should be cleaned regularly after every use
of the cooker, after it has cooled.
10.1 Ordinary daily cleaning
To clean and preserve the stainless steel surfaces, always use only specific products that do not contain
abrasives or chlorine-based acids.
How to use: pour the product onto a damp cloth and wipe the surface, rinse thoroughly and dry with a
soft cloth or chamois leather.
10.1.1 Food stains or residues
Do not use metallic sponges or sharp scrapers as they will damage the surface.
Use normal non-abrasive products and a wooden or plastic tool if necessary. Rinse thoroughly
and dry with a soft cloth or chamois leather.
Do not allow residues of sugary foods (such as jam) to set inside the oven. If left to set for too
long, they might damage the enamel lining of the oven.
10.2 Cleaning the parts of the cooking hob
10.2.1 Pan stands
Remove the pan stands and clean them with warm water and non-abrasive detergent, making sure to
remove any encrustation. Replace them on the cooking hob.
Continuous contact between the pan stands and the flame can cause modifications to the enamel over
time in those parts exposed to heat. This is a completely natural phenomenon which has no effect on the
operation of this component.
Warning:
If using cast iron pan stands (optional, not supplied), at the end of cooking using pans with aluminium
bases, you may find white residues on the pan stands. These residues are usually caused by the pan
base rubbing against the pan stand and are difficult to remove with normal cleaning. Using abrasive or
excessively aggressive products to clean the pan stand could damage its enamel surface.