THE HOB LID
In order to make the appliance match with the kitchen design, a lid (not provided) can be fitted on the hob.
●The lid is meant to avoid dust to settle on the hob, when it is closed, and to collect splashes of oil or fat, when it is open. Do not use it for any other purpose.
●Always wipe off any splash of liquid before opening the lid.
●Always clean the lid from cooking residues before opening it or taking it off.
●WARNING! The crystal lid can splinter when overheated. Always ensure all the burners are off before closing it.
2. Cleaning and Maintenance |
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• Disconnect the appliance from the electrical |
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supply, before carrying out any cleaning or |
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manteinance work. |
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Wash the enamelled components with warm soapy |
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water. Never use abrasive cleaners |
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Frequently wash the "caps" and the "crowns" with hot |
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soapy water, carefully taking away any |
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Carefully wash the stainless steel components with |
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water, then wipe them dry with a soft cloth. |
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The pan supports are dishwasher proof. |
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If the marks are particularly difficult to remove, use |
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common |
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Never use steel wool pads or acids. |
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In models provided with electric ignition, this feature is |
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obtained through a ceramic "candle" and a metal |
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electrode (fig. 1 lett. C). Keep these components well | FO 2347 | |
clean, to avoid difficult lighting, and check that the | ||
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burner crown holes (lett. B) are not obstructed. |
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PAN SUPPORTS |
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To keep the pan supports in the right position, they are |
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hooked to a couple of special hinges in the back of the |
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hob. |
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Thanks to these hooks, you can lift the pan supports |
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for easier cleaning, as shown in fig. 2. |
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To take the pan supports completely off the hob, |
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proceed as shown in fig. 3. |
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PERIODIC MAINTENANCE |
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Periodically ask your local Service Centre to check the conditions of the gas supply pipe and the pressure adjuster, if fitted.
To ensure the good operation of the hob and its safety features, it is necessary that the taps are periodically lubricated.
●The periodic lubrication of the taps must be carried out by qualified personnel, which you must refer to also in case of malfunctioning.
Fig. 2
FO 2032
Fig. 3
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