Cleaning and servicing the oven
Page EN-19
CAUTION
Risk of burns!
The oven becomes hot during use. You
can burn yourself on heating elements,
the cooking compartment, the cooked
food and accessories.
■
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.
NOTICE
Risk of damage!
Improper cleaning can damage the sur-
face and destroy the glass.
■
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.
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
• For cleaning, switch on only the oven light.
• 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. Be
very careful, as it is attached only in cer-
tain places and is otherwise loose.
Steam cleaning (hydrolysis)
Steam cleaning is a wet cleaning process
that uses steam to remove light stains and
dirt. That’s how you clean the cooking com-
partment in an energy-efficient manner while
conserving materials.
1. Remove the oven rack and the baking
tray.
2. Slide the dripping pan into the lowest rack
level and pour about 0.5 litres of water into
it.
3. Select top and bottom heat and set the
temperature to 100 °C.
4. After 30 minutes of operation, switch the
oven off again and allow everything to
cool down so that the oven walls are only
lukewarm.
5. Use oven gloves or something similar to
remove the dripping pan from the oven
and pour away the remaining water.
6. Wipe the cooking compartment off with a
damp cloth or sponge.
Cleaning and servicing the oven
