EN-25
CLEANING AND MAINTENANCE
Cleaning operations must only be carried out when the
oven is cool.
The appliance should be disconnected from your mains
supply before commencing any cleaning process.
o
The oven should be thoroughly cleaned before it is operated for the first
time and after each use. This will avoid residual food stuffs becoming
baked on the oven cavity. After residues have been baked on several
times, they are far more difficult to remove.
o
Never clean the oven surfaces by steam cleaning.
o
The oven cavity should only be cleaned with warm soapy water, using
either a sponge or soft cloth. No abrasive cleaners should be used.
o
Any stains that may appear on the bottom of the oven will have
originated from food splashes or spilt food, these splashes occur during
the cooking process. These could possibly be a result of the food being
cooked at an excessively high temperature or being placed in cookware
that is too small.
o
You should select a cooking temperature and function that is appropriate
for the food that you are cooking. You should also ensure that the food is
placed in an adequately sized dish and that you use the drip tray where
appropriate.
o
Outer parts of the oven should only be cleaned with warm soapy water,
using either a sponge or soft cloth. No abrasive cleaners should be used.
o
If you use any form of oven cleaner on your appliance, then you must
check with the manufacturer of the cleaner that it is suitable for use on
your appliance.
o
Any damage that is caused to the appliance by a cleaning product will
not be fixed free of charge, even if the appliance is within the
guarantee period.
Removing the door from the oven (Fig.1)