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CARE GUIDE
TROUBLESHOOTING GUIDE
Cleaning the cooktop:
periodically clean the burner heads, the
cast
iron pan supports and the burner caps using warm water.
Remove burned food and fat residues with a
rubber
spatula
.
If food
residue
prevent
the
smooth
operation
of
the
control
knobs,
call
the
customer
service
hotline
to
schedule
service
by
a
factory-trained professional.
Cleaning stainless steel:
for best results use a stainless steel
cleaner product with a soft sponge or wipe. Alternatively use a
soft sponge or cloth with a warm soap and water solution.
Never use abrasive powders or liquids!
Cleaning the burner caps:
lift the burner caps from the burner
heads and wash them in a warm soap and water solution. Dry
thoroughly before using them again. Before reinstalling them
on the burner head, check that the gas flow holes are not
clogged with food residues or cleaning product residues.
Cleaning Enamel:
enamelled parts should be cleaned
frequently with warm soap and water solution applied with
a
soft
sponge or
wipe.
Never
use
abrasive
powders or
liquids!
Do not leave acid or alkaline substances on the enamelled
parts (such as vinegar, lemon juice, salt, tomato sauce, etc.).
Use a rubber spatula to remove fat residues.
Cleaning glass door:
clean the glass using a non- abrasive
sponge or wipe with a warm soap and warm water solution.
Use a rubber spatula to remove fat residues.
ATTENTION:
while cleaning the door, avoid spillage of food
residues and cleaning products in the venting holes situated
on the top side of the door. To clean the inside of the oven
door, call a professional.
Baking Problem
Cause
Food browns unevenly
•
Oven not preheated
•
Aluminum foil on oven rack or oven bottom
•
Baking utensil too large for recipe
•
Pans touching each other or oven walls
Food too brown on bottom
•
Oven not preheated
•
Using glass, dull or darkened metal pans
•
Incorrect rack position
•
Pans touching each other or oven walls
Food is dry or has shrunk
excessively
•
Oven temperature too high
•
Baking time too long
•
Oven door opened frequently
•
Pan size too large
Food is baking or roasting too
slowly
•
Oven temperature too low
•
Oven not preheated
•
Oven door opened frequently
•
Tightly sealed with aluminum foil
•
Pan size too small
Pie crusts do not brown on
bottom or crust is soggy
•
Baking time not long enough
•
Using shiny steel pans
•
Incorrect rack position
•
Oven temperature is too low
Cakes pale, flat and may not be
done inside
•
Oven temperature too low
•
Incorrect baking time
•
Cake tested too soon
•
Oven door opened too often
•
Pan size may be too large
Cakes high in middle with crack
on top
•
Oven temperature too high
•
Baking time too long
•
Pans touching each other or oven walls
•
Incorrect rack position
•
Pan size too small
Pie crust edges too brown
•
Oven temperature too high
•
Edges of crust too thin
