Instructions for the User
14.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.
14.1 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.
14.2 Ordinary daily cleaning
To clean and preserve the stainless steel surfaces, always use only specific products that do not contain abrasives or
How to use: pour the product on a damp cloth and wipe the surface, rinse thoroughly and dry with a soft cloth or deerskin.
14.3 Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
Use ordinary
14.4 Cleaning the oven
For best oven upkeep clean regularly after having allowed to cool. Take out all removable parts.
•Clean the oven racks with hot water and non-
abrasive detergent. Rinse and dry.
• For easier cleaning, the door can be removed (see point “15.2 Removing the door”).
The oven should be operated at the maximum heat setting for 15/20 minutes after use of specific products, to burn off the residues left inside the oven.
14.5 Cleaning the door glazing
The door glazing should always be kept thoroughly clean. Use absorbent paper towels, 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.
Do not use abrasive or corrosive cleaners for cleaning the door glazing. (e.g., powder products, oven- cleaner sprays, stain removers and metal scouring pads). Do not use rough or abrasive materials or sharp metal scrapers to clean the oven's glass doors since they may scratch the surface and cause the glass to shatter.
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