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Instructions for the user
16
7 CLEANING AND MAINTENANCE
7.1 Cleaning stainless steel and enamelled versions
To maintain stainless steel in good condition it must be cleaned regularly after each use, once it ha
s
cooled down.
7.1.1 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 on a damp cloth and wipe the surface, rinse thoroughly and dry with a
soft cloth or deerskin.
7.1.2 Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
Use normal non-abrasive products for steel, and a wooden or plastic tool if necessary.
Rinse thoroughly and dry with a soft cloth or deerskin.
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.
7.2 Cleaning the ceramic cooktop
Before any intervention, disconnect the power supply of the device
The cooking hob should be regularly cleaned; best after every use, once the residual heat signa
l
lamps have gone off.
Smudges from aluminium-bottom pans can be easily cleaned off with a cloth
dampened in vinegar.
Remove any burnt residues after cooking with the scraper provided; rinse with water
and wipe dry with a clean cloth. Regular use of the scraper considerably reduces the
need for chemical detergents for the daily cleaning of the hob. Never use abrasive or
corrosive detergents (e.g. cleaning powders, oven sprays, spot-removers, wire
sponges).