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Instructions for the User
25
15.CLEANING AND MAINTENANCE
Before performing any operations requiring access to powered parts, switch off the power
supply to the appliance.
Never use a jet of steam for cleaning the appliance.
15.1 Cleaning stainless steel
To keep stainless steel in good condition, it must be cleaned regularly when you are done using the
cooker, after it has cooled.
15.2 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.
15.3 Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
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 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.
15.4 Cleaning the oven
For best oven upkeep clean regularly after having allowed to cool. Take out all removable parts by
pulling them out of their housings.
• Clean the oven racks with hot water and non-abrasive detergent. Rinse and dry.
• 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.
15.5 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 an ordinary detergent.
When cleaning, dry the appliance thoroughly to prevent water or detergent drips from interfering with its
operation or creating unsightly marks.