Page EN-16
The oven
NOTICE
Pent-up heat can damage the oven’s
enamel.
■
If you wish to place dishes directly on
the bottom of the cooking compart-
ment, the oven temperature must not
exceed 50°C. Be careful when hand-
ling cookware – the enamel can be
easily scratched.
Cleaning the oven
CAUTION!
Risk of burns!
■
Allow the oven to cool completely be-
fore cleaning.
■
Never pour water directly onto the
hot oven. The steam produced can
cause scalding and damage to the
enamel.
■
Allow hot water from the oven to cool
before pouring it out.
■
Only change the oven light bulb when
the oven has cooled down.
NOTICE
Improper cleaning may lead to dama-
ge.
■
For cleaning purposes, do not use
any harsh, abrasive cleaning agents
or scouring agents, steel wool, metal
scrapers, oven sprays, steam cleaners
or high-pressure cleaners! They can
damage the surface and destroy the
glass.
■
High-pressure cleaners can cause a
short circuit.
Basic cleaning
The oven must be pre-cleaned to remove all
grease and oil residues from the manufactur-
ing process, as well as tough dust deposits
left over from storage and transportation. This
not only helps protect your health but also en-
sures delicious cakes and roasts.
1. Operate the oven with dripping pan, oven
rack and baking tray for 60 minutes at
250 °C.
2. Allow the oven to fully cool down.
3. Clean the cooking compartment of the
oven, as well as the dripping pan, oven
racks and baking trays with a little soapy
water and then wipe everything dry.
Cleaning the housing surface
– After cooling, thoroughly clean the surfac-
es with warm rinsing water or all-purpose
cleaner.
– For stainless steel surfaces, you can also
use special care products made just for
stainless steel surfaces.
Cleaning the cooking
compartment
– Switch on the oven light only for cleaning.
– Clean the cooking compartment and bak-
ing tray guides after every use, if possible,
and rinse with warm clean water.
– Clean the door seal in the same way, but
be very careful as it is only attached in cer-
tain places, and is otherwise loose.
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