Atag KG6111P, Руководство пользователя

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GB 11
MAINTENANCE
General
Regular cleaning immediately after use prevents over-cooked food
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being able to become ingrained and cause stubborn stains that are
difficult to remove. Use a mild cleaning agent.
Clean the control knobs, burners and pan supports first and then
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the stainless steel drip tray. This avoids the stainless steel drip tray
getting dirty again during cleaning.
Stubborn stains on enamel (pan supports, burner caps, drip tray)
Remove with a non-abrasive cream or a soft sponge. Never use
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scouring powder, scouring pads, sharp objects or aggressive
cleansing agents.
Stubborn stains on stainless steel (drip trays)
If spilled, acid fluids and sugary foodstuffs like red cabbage,
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beetroot, soy sauce, applesauce and rhubarb may cause the surface
to discolour. Stubborn stains on stainless steel are best removed
with a special cleaning agent. Always polish in the direction of the
steel structure to avoid shine spots. (This kind of damage is not
covered by the warranty!)
If the above methods do not remove the stains, clean the plate
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with ATAG Shine. Remember to treat the entire drip tray in order
to avoid discolouring. Also, as a follow-up treat the drip tray with
a polish or maintenance agent for stainless steel. Please note that
over the years the surface will slightly discolour.
Cleaning removable burner components
The removable burner components (including wok) are best
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cleaned with a mild cleaning product and a soft cloth. In the case
of obstinate stains you can soak the parts in hot suds.
Never use scouring powder, scouring pads, sharp objects or
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aggressive cleansing agents.
General