7
ENGLISH
9. If water goes cool, and you want to re-boil (or heat) it again, turn
the kettle on again.
CARE AND CLEANING
1. Before cleaning or storing disconnect the kettle
from the mains supply and wait till it cools com-
pletely.
2. To avoid electrical shock, do not place the body
of the kettle
(1)
, its base
(8)
and electrical cord
(8a)
in water. These parts of the appliance can
be cleaned with the help of a damp
lint free cloth. You can use non-abrasive cleansers.
3. To clean the filter
(4)
, take it out and wash on it with water. The filter should
be cleaned regardless of whether you can see scale on it or not.
4. Store the appliance only after its parts are completely dry.
USEFUL RECOMMENDATIONS
In regions with high water hardness it is necessary
to remove scale from the appliance regularly to keep
it in good working order, since excessive scale in the
appliance may cause its incorrect operation or break-
down. Frequency of cleaning depends on the degree
of tap water hardness in your region and on frequency
of the kettle use (for example, one cleaning after 200
times of use). If water in your house is hard, we recommend filtering it –
it will decrease scale deposit.
2 ways to remove scale:
Using 9% white vinegar:
– Fill the kettle with 0.5 liter of hot water and add 2 table-spoons
of 9% white vinegar.
– Let the kettle soak for 1 hour without boiling.
– Stir the liquid in the kettle from time to time.
– Pour out the liquid and wash it out 2-3 times with cold clean
water.
With the help of citric acid:
– Mix 25 g of citric acid and 0.5 l of hot water in the kettle.
– Leave the kettle for 15 minutes.
– Regularly stir the solution.
– Pour the solution out of the kettle and rinse it two or three times
with cold tap water.
– Repeat the procedure if necessary.
Any other works should be performed in the authorized service cen-
ter.
Do not store the appliance if it is hot or connected to the network. If
you do not use the appliance, put it in a box after cooling and store in a
safe, dry place, out of children’s reach.
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