29
CAUTION
Do not use steel brushes, steel wool,
copper cloths, sand-based or similar prod-
ucts for cleaning
Accessories such as baskets and containers must be cleaned
outside of the appliance.
J.3
Stainless steel surfaces
The reason stainless steel can resist corrosion and rust is its
passive layer which builds up when oxygen hits the metal
surface. There is sufficient oxygen in the air to do this.
If this passive layer is physically broken or damaged by
chemical substances, leaving it unable to regenerate itself,
even rust-free stainless steel can be subject to corrosion.
It is possible to develop or regenerate the passive layer by
treating it with running, oxygen-rich water.
Oxygen-starving abrasives such as hydrochloric acid, chlor-
ides and spice concentrates, mustard, vinegar essences,
spice cubes and cooking salt solutions can lead to chemical
damage or rupture of the passive layer, depending on the
concentration and temperature.
Extraneous rust (iron particles), the formation of galvanic
elements and lack of oxygen could cause more damage.
If the appliance is kept in an environment with corrosive
substances (e.g. chlorine), it is advisable to apply a thin layer
of Vaseline oil to its cleaned stainless steel surfaces.
IMPORTANT
Keep stainless steel surfaces clean at all times and
make sure they are well ventilated.
Please follow these instructions:
• Remove grime, fat and other cooking residuals from steel
surfaces when cool using soapy water, with or without
detergent, and a cloth or sponge.
Dry the surfaces thoroughly after cleaning.
• In case of encrusted grime, fat or food residuals, go over
with a cloth or sponge, wipe in the direction of the satin
finish and rinse often.
Rubbing in a circular motion combined with the particles of
dirt on the cloth/sponge could spoil the steel’s satin finish.
• Metal objects can spoil or damage the steel: damaged
surfaces become dirty more easily and are more subject to
corrosion.
• Restore the satin finish if necessary.
• Do not let stainless steel parts come into prolonged contact
with acids, spices, salts, etc. Even acid fumes which build
up from cleaning tiled surfaces can promote corrosion.
Rinse off work surfaces with fresh water. This applies
especially after cooking potatoes, pasta or rice in salted
water.
J.4
Colored surfaces
• Clean all colored surfaces on a daily basis.
• Use soapy water and a cloth to remove food particles and
grease
• Metal objects can spoil or damage the surface: damaged
surfaces become dirty more easily and are more subject to
corrosion.
• Do not let colored surfaces come into prolonged contact
with acids, spices, salts, etc. Even acid fumes which build
up from cleaning tiled surfaces can promote corrosion.
J.5
Surfaces blackened by heat
Exposure to high temperatures can cause the formation of
dark marks.
These do not constitute damage and can be removed by
following the instructions given in the paragraph J.3
J.6
Collecting trays
• Empty and clean collecting trays, if present, on a daily basis.
• Clean them with hot water. Add a degreasing detergent if
necessary.
• Rinse thoroughly with clean water.
• Rub dry and replace.
WARNING
The collecting trays can get hot.
Always wear protective gloves
when you empty them.
J.7
Air filter (optional)
If present, remove the air filter at least once a month from
under the lower front panel and clean with water and detergent
used for manual dishes cleaning.
IMPORTANT
Non-compliance with the above instruction will
result in filter inefficiency and may lead to malfunc-
tioning of the appliance.
J.8
Descaling
WARNING
Refer to A.2
IMPORTANT
Remove limescale, fat, starch and protein layers
with regular cleaning to avoid corrosion.
• De-scale the appliance with a solution of 10% vinegar, 10%
phosphoric acid or a suitable de-scaling solution available
for purchase.
Summary of Contents for thermaline 1/1 GN
Page 32: ......
Page 33: ......
Page 34: ...Electrolux Professional AG Allmendstrasse 28 CH 6210 Sursee www electroluxprofessional com ...
