have cooled down and then use suitable cleaning agents, but not scouring agents.
Removable parts can be cleaned in the dishwasher.
When cleaning the device, use water sparingly! Casing parts are cleaned with a slightly
damp cloth or with a dry cloth. Food-grade cleaners can be used as long as their residues
are removed as quickly as possible with cloths. The grill plates can be kept clean with a
cloth or with a wire brush or the enclosed spatula.
When cleaning, make sure that the cast iron plates may still be hot. The device should
therefore be opened and cleaned with one hand on the handle.
After the cleaning of the grill plates with a damp cloth and with food-compatible cleaning
agent you have to ensure that residues of the cleaning agent remain on the grill surfaces.
Immediately after cleaning the entire grill plates have to be coated with a thin coat of oil
again. Use an oil-soaked cloth or brush. Under no circumstances the device may be
cleaned with water while it is still hot!
4. Faults
– repairs:
Controller failure:
It can be identified by a pilot light not showing a switch-off function. The unit heats
continuously without interruption over a period of more than 30 minutes.
Radiators disorder:
The control lamp is switched on for more than 30 minutes, the device does not get hot.
In both cases, immediately disconnect the device from the power circuit - pull out the plug.
Contact customer service. Do not do a repair yourself.
If the timer does not work anymore, it will not affect the further cooking process of the
heating elements and the temperature control. You can continue working with the device.
It is still advisable to inform a specialist and to replace the defective timer.
5. Risks
Note:
All mentioned devices become hotter than 60°C. The danger of burning is given if any
instructions are disregarded.
Grill plates: Keep working distance and do not put your arm or hand on it.
Lock the grill plate when not in use or keep it closed. Otherwise, hold the upper plate with
one hand at the handle.
6. General
Avoiding risks
Always use protective gloves.
Use tools such as fork, spatula, spoon or sausage tongs.
Wear apron and sturdy shoes.
In general we refer to the accident prevention regulations that the legislator of each
country prescribes.
