
To avoid the need to clean your drip tray, simply line it with a folded piece of aluminium foil, before coo-
king. After the grill has cooled down, simply remove the foil: the drawer is impeccably clean.
If bits of meat or fish skin remain on the grill, wipe them off with a “Scotchbrite” pad, or remove them
with a wire brush.
Every 2 to 3 months, depending on frequency of use, we recommend soaking the rocks overnight in warm
water and soda, a mild detergent, or a special high-strength cleaning liquid.
The ceramic hobs
A number of products can be used to protect your hob from greasy stains and any damage caused by sweet
foodstuff spills.
These products, which form a shiny protective film, must be applied before the hob is used for the first
time.
Your cooking surface, whether warm or cold, should be cleaned on a regular basis, to avoid any build-up
of stains and grease.
Light stains can be removed with a damp cloth.
Stubborn stains are easily removed with a razor blade.
Grease stains and metallic traces can be eliminated with "ZIP” stainless steel liquid or powder.
Detergent residue should always be thoroughly removed with a damp cloth, as they can have a corrosive
effect when the plate is next used. Always wipe until dry.
Never use abrasive or corrosive detergents, oven sprays, scouring powders, abrasive sponges or steel wool.
Scratches can be caused through the use of pots and pans with uneven or rough bottoms.
These scratches cannot be removed, but in no way do they affect the efficiency of your cooking surface.
The induction hob
Slight stains can be removed simply with a damp piece of kitchen paper.
Spills and splashes should be wiped as soon as possible. Check that they have been removed before using
the hob again.
To remove tough stains and metal marks, use a drop of a gentle cleaning product, preferably a cream one.
To remove water and scale marks, use a few drops of white alcohol vinegar.
To finish off, always rinse with clean water and then wipe with absorbent paper.
68
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NGLISH
Summary of Contents for Chateau series
Page 3: ...3 F RAN AIS MODE D EMPLOI LIGNE CH TEAU S RIE CENTENAIRE...
Page 39: ...E NGLISH INSTRUCTIONS FOR USE CH TEAU LINE CENTENAIRE...
Page 73: ...73 E NGLISH...
Page 75: ...N EDERLANDS GEBRUIKSAANWIJZING LIGNE CH TEAU CENTENAIRE...
Page 111: ...111 N EDERLANDS...
Page 113: ...113 I TALIANO MANUALE DI USO LIGNE CH TEAU CENTENAIRE...
Page 149: ...149 E SPA OL MODO DE EMPLEO LINEA CH TEAU CENTENAIRE...
Page 185: ...185 E SPA OL...
Page 187: ...187 D EUTSCH BEDIENUNGSANLEITUNG SERIE CH TEAU CENTENAIRE...
Page 219: ...219 D EUTSCH...
Page 221: ...221 CH TEAU CENTENAIRE...
Page 222: ...XXI La Cornue 222...
Page 223: ...La Cornue La Cornue La Cornue La Cornue 7 8 15 20 La Cornue La Cornue 223...
Page 224: ...La Cornue La Cornue La Cornue 1930 La Cornue 224...
Page 225: ...225...
Page 227: ...227 La Cornue 4 6 2 12 20 5 10...
Page 228: ...15 15 La Cornue 1 95 2 3 1 3 228...
Page 229: ...3 4 229...
Page 230: ...10 o 15 2 230...
Page 232: ...e La Cornue 232...
Page 233: ...4 5 6 2004 108 233...
Page 234: ...50 C 1 250 C 6 234 0 3 1 2 4 5 6...
Page 235: ...La Cornue 1 2 235 1 2 3...
Page 236: ...3 4 La Cornue La Cornue La Cornue 236...
Page 237: ...15 c C B G 237 C B G...
Page 238: ...C B D B C 15 20 0 C B 15 C 0 238 C B D...
Page 239: ...C 5 10 0 239...
Page 240: ...40 250 C 10 15 200 C 175 C 0 280 C 5 10 230 C o 10 230 C 240...
Page 241: ...200 C 175 C 20 25 200 C 250 275 C 241 1 a 2 3 4 5 6 7 8...
Page 243: ...C 15 220 C 20 30 C 5 10 15 230 C 15 C 5 2 243 C D...
Page 244: ...D C a 0 30 C 110 C 2 244...
Page 245: ...245...
Page 246: ...Copper Cleaner Spring Bistrot Cuivre Matfer 246...
Page 247: ...247 Copper Cleaner Spring Bistrot Cuivre Matfer La Cornue...
Page 248: ...15 30 Bistrot 248...
Page 249: ...c 0 00 Z bracier Z bracier 249...
Page 250: ...a 250...
Page 251: ...5 2 3 ZIP 251...
Page 252: ...K 252...
Page 253: ...20 30 253...
Page 254: ...La Cornue 500 C 1300 C 254...
Page 255: ...2 4 255...
Page 256: ...La Cornue La Cornue 33 0 1 34 48 36 15 256...
Page 257: ...257...
Page 260: ...260...
Page 266: ...266 NOTES...