Instructions for the user
10.CLEANING AND MAINTENANCE
Before performing any operations requiring access to powered parts, switch off the power supply to the appliance.
Do not use a steam jet for cleaning the inside of the oven.
To keep stainless steel in good condition it should be cleaned regularly after every use of the cooker, after it has cooled.
10.1 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.
10.1.1Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
Use normal
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.
10.2 Cleaning the parts of the cooking hob
10.2.1Pan stands
Remove the pan stands and clean them with warm water and
Continuous contact between the pan stands and the flame can cause modifications to the enamel over time in those parts exposed to heat. This is a completely natural phenomenon which has no effect on the operation of this component.
Warning:
If using cast iron pan stands (optional not supplied), at the end of cooking using pans with aluminium bases, you may find white residues on the pan stands. These residues are usually caused by the pan base rubbing against the pan stand and are difficult to remove with normal cleaning. Using abrasive or excessively aggressive products to clean the pan stand could damage its enamel surface.
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