CLEANING AND MAINTENANCE
GB
Caution: before any operation, disconnect electrically the oven.
General cleaning
To keep the characteristics of brightness of the enamelled parts for a long time it is necessary to clean the oven after each cooking. Once the oven is cold, you will be able to easily remove the fat deposits by means of a sponge or a cloth damp with warm soapy water and eventually a detergent to be found on the market. Never use abrasive cloths or sponges, that could irreparably damage the enamel. On white ovens even the parts of the dash board such as handgrip and knob have to be clea- ned each time because they may become yellow due to the emissions of fat vapours. After the use, rinse throughly with water the parts in stainless steel and dry them with a soft cloth or with a bockskin. In case of persistent stain, use the normal
"Do not use jet of steam for cleaning."
Cleaning the oven door
Unhooking the doors.
1.Set the oven's door wide open.
2.Lift the hinge jumpers by your thumb and index fingers, then turn them fully outwards to the end of stroke (Fig.A).
3.Turn the door towards the closure position and lay it on the jumpers: in this way the hinge's spring results as blocked. By fully closing the door the hinges are unhooked from the connection slits which are integral with the oven's muffle (sequence 1,2,3 of fig.B).
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Hooking the doors
1.Insert the door by hooking the hinges to the connection slits set on the muffle front.
2.Fully open the door when inserted, then push and turn the cross connections which fasten the springs full scale in the oven direction.
3.Close the door and check its correct operation.
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