Electrolux WKGROAOOOO, WKGROFOOOO, 9CHG584138, 9CHG584139 manual Cleaning

OPERATING INSTRUCTIONS

2.4.2WORKING RULES

DTurn the switch (2/Fig.9) to the highest setting ().

DAs soon as the water in the trough has reached boiling point, add salt and ingredients. The use of fine salt is recommended, to prevent corrosion of the trough base. If this is not available, dissolve the salt beforehand in a sepa- rate container of water.

DPlace the baskets with the food to be cooked slowly in the trough.

The overflow pipe ensures control of the maximum amount of water and the escape of any foam that occurs during cooking.

DSet the appropriate cooking temperature with the switch (2/Fig.9), according to the quantity and quality of the food to be cooked.

2.5SWITCHING OFF THE OVEN

2.5.1MAIN BURNER

DTurn the knob (2/Fig.9) back clockwise from the highest

setting ( ) to pilot burner ignition ( ).

The gas supply to the main burner is stopped and the main flame is shut down. The flame of the pilot burner keeps on burning and is available for further main burner ignitions.

2.5.2PILOT BURNER FLAME

DPress the knob (2/Fig.9) lightly and turn it clockwise from pilot burner ignition to Off.

The complete gas supply is cut off and the pilot light extinguishs.

= Off

DIgnition can only start again when the heating element has cooled down.

2.5.3WATER DRAIN

DDrain the water from the trough by opening the water outlet valve (5/Fig.10) (turn the handle anti-clockwise into the ver- tical position).

DClean any food residues from the trough and the baskets.

2.5.4LONG SHUT-DOWNS

The following should be observed when shutting down for a long period:

DWhen operating with liquid gas, also turn off the bottle or tank valve.

DNever store the appliance where the temperature can drop below 32°F (0 °C).

DDo not leave the troughs full of water, since this prevents the normal passivation of the steel and the surfaces are thus less resistant to corrosion.

DRub all chrome nickel steel surfaces with a cloth soaked in vaseline oil, to lay down a thin protective coating.

DAir the installation site regularly.

DTurn off the water supply.

3.CLEANING

The appliance should be cooled before every cleaning operation.

Clean at least once daily after use:

DShut off all the gas taps and control valves on the range.

DDrain water from the trough.

DClean outlet nozzles with a brush.

DRemove the outlet strainer of the floor of the water trough (snap fastening) and clean.

DClean the outlet on the base of the trough as well as the overflow (8) with a bottle brush.

DUsing a brush, wash the water trough with hot soapy water to which a fat-dissolving agent has been added.

DThen rinse with hot water and rub dry with a cloth or absor- bent paper.

DWash rust-resistant chrome nickel steel panels with hot soapy water to which a fat-dissolving agent has been added and rub them dry.

Water containing cooking salt or food should not dry in the boi- ler, to prevent the danger of corrosion.

Note

DThe appliance must not be sprayed with a water jet or high-pressure cleaner.

DThe floor directly in front of, near and behind the appliance must be cleaned normally without a high-pressure cleaner.

DWhen cleaning the outlet pipe, do not use any sharp objects that might damage the rubber hose.

DNever use inflammable liquids to clean the appliance interior.

DNever use steel wool, spatulas or ordinary steel wire brushes for cleaning the surfaces, since the deposition of steel particles can lead to rust formation. Stainless steel wool can possibly be used, but only in the grinding direction.

DNever use chloric products (bleaching dye, hydrogen chloride etc.) for cleaning chrome nickel steel, even if they are diluted.

DNever use corrosive substances for cleaning the floor under the appliance (e.g. hydrochloric acid). Clean the appliance with commercial cleaning agents.

3.1GAS BURNER

So far as is necessary, the pilot burner and main burner are cleaned by after-sales service.

3.2FLAME

In a visual check, the flames must be dark blue without any upper yellow or orange tips; they must be stable and soot-free and adhere firmly to the outlets.

If there is a lack of primary air, the flame has yellow streaks and tips; if there is too much primary air, the flame is short, transparent and tends to lift off the burner.

When the flame is correctly adjusted, it must not lift off or backfire when the burner is cold as well as warm.

The flame will backfire into the inside of the burner when the speed of the gas-air mixture through the burner outlets is too low, particularly when the air passages are dirty.

The different ignition processes must also take place without any delays. This concerns: ignition, arc-through and. extending the flame over the whole burner area.

If the flame fails to meet all the requirements, cleaning or maintenance is necessary.

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