User Instructions
11 CLEANING AND MAINTENANCE
DO NOT USE A STEAM JET TO CLEAN THE APPLIANCE.
11.1 Cleaning stainless steel
In order to preserve stainless steel properly, it must be regularly cleaned at the end of every use of the cooking range, after it has been left to cool.
11.1.1 Daily cleaning
To clean and preserve stainless steel surfaces, always and only use special products which do not contain abrasives or
Instructions: pour some of the product onto a damp cloth and wipe over the surface, rinse thoroughly and dry with a soft cloth or a chamois leather.
11.1.2 Food stains or residues
You must not use wire wool or sharp scrapers as these will damage the surfaces.
Use normal,
Rinse thoroughly afterwards and dry with a soft cloth or a chamois leather.
Do not let sugared food residues (e.g. jam) dry inside the oven. If they dry for too long, they may damage the enamel which covers the interior of the oven.
11.2 Cleaning the hob components
11.2.1 Racks
Remove the racks and clean them in lukewarm water using a
Over time, sustained contact of the racks with flame can cause the enamel to alter around the areas exposed to the heat. This is entirely normal and in no ways compromises the operation of this component.
11.2.2 Caps and flame spreaders
The caps and flame spreaders can be removed to facilitate cleaning; wash them in hot water using a
dry.
ATTENTION: Do not wash these components in the dishwasher.
They can be soaked in hot water containing a dishwashing product.
Remount the flame spreaders, ensuring that they are fitted in their housings with their caps, and making sure that the gaps A in the flame spreaders correspond with the lighters and thermocouples.
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