Concept2 SDV 2330, Руководство пользователя, Страница: 46 / 56

EN
44 SDV3360
CLEANING AND MAINTENANCE
For cleaning of the heating plate you do not have to wait until it cools down. Use a scraper to remove rough burnt food
when still hot, so that it does not burn further. Fine cleaning and treatment should be done on an already cold heating
plate.
Never use high-pressure cleaners or autoclaves for cleaning the heating plate.
Maintenance
For the care of the heating plate use a protective and preservation agent designed for glass-ceramic surfaces. It will
cover the heating plate with a protective layer which repels dirt and facilitates cleaning.
Cleaning of the heating plate
Clean the heating plate after each cooking. It will prevent the remains of food from burning at the next cooking.
For the removal of food remains and the layer of grease use a glass scraper.
For cleaning the lukewarm heating plate use a cleaning agent and a paper towel. If the plate were cleaned while hot,
stains could appear on it.
Then wipe the plate with a damp cloth and wipe it dry using a soft cloth.
Cleaners
Use cleaners suitable for glass-ceramic surfaces, e.g. CERA CLEN, Cera-fix, Sidol for ceran+steel.
Water stains can also be removed by means of lemon or vinegar.
Improper
Never use:
Coarse sponges, abrasive agents or aggressive cleaners such as the spray for cleaning ovens and stain remover.
Scraper for glass
Tough dirt shall be removed preferably by means of a glass scraper.
Release the scraper.
Clean the heating plate with the edge only.
The holder of the scraper could scratch it.
WARNING!
The scraper is very sharp. Danger of injury! After cleaning, secure the scraper again.
If the edge is damaged, release it immediately.
Metallic-gloss colouring
Metallic-gloss colouring appears after the use of unsuitable cleaners or abrasion of a cooking utensil bottom.
Its removal is very difficult. Use Stahl-Fix or Sidol for ceran+steel. Removal of this colouring in our service centres is
charged.
Control panel
Make sure the control panel is kept clean and dry.
Remains of food and overboiled food negatively affect its function.
EN
46 SDV 2330