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Instructions for the User
56
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 ceramic hob
The ceramic hob must be cleaned regularly, preferably after each use, when the residual heat warning
lights have gone out.
Any marks left by the use of pans with aluminium bottoms can be wiped off with
a cloth dipped in vinegar.
If burnt residues are left after cooking, remove them with the scraper provided,
rinse with water and dry thoroughly with a clean cloth. Regular use of the
scraper considerably reduces the use of chemicals for daily cleaning of the
hob. In any case, abrasive or corrosive cleaners (e.g. powder products, oven-
cleaner sprays, stain removers and metal scouring pads) must never be used.