9
2.1
•
Before any food is cooked in a new oven,
the interior must be thoroughly cleaned
(see
“Daily Cleaning”
).
2.2
•
At the end of the working day, clean the
oven thoroughly inside and out; this will
ensure smooth operation of the appliance
and prolong its useful life.
2.3
•
Do not use high pressure water jets
when cleaning the oven!
2.4
•
For daily cleaning, use
only alkali based
products
suitable for the purpose. Do not
use abrasive materials or products as they
will damage the oven surfaces.
2.5
•
Always switch off the appliance when
work is finished, shutting off all utilities
(electricity, water, and gas if connected).
2.6
•
Avoid
any operation that might cause
cooking
salt to be deposited
on the steel
surfaces of the oven; if salt is accidentally
spilled, rinse off thoroughly without delay.
2.7
•
After steam cooking,
open the door
carefully
to avoid being hit by the rush of
residual steam escaping from the oven.
Failure to observe this warning may be
dangerous for the operator.
2.8
•
To ensure safe operation of the oven,
do not obstruct the vents or any other
opening on the oven!
2.10
•
F a i l u re t o o b s e r v e b a s i c s a f e t y
guidelines may jeopardize the smooth
operation of the oven and expose the
operator to serious danger!
The manufacturer accepts no liability
if the original function of the oven is
altered or there is tampering or failure
to observe the instructions given in the
manuals.
2.12 • Do not use jets of cold water to cool the
oven.
To correctly cool the oven, follow the
procedure indicated in paragraph 3.11
2.13 •
to e n s u re m a x i m u m w a s h s y s t e m
efficiency,
it is essential to keep the
drawer cap and its housing clean at the
end of ever detergent generation.
2
•
POINTS TO REMEMBER
2.11
•
To ensure long term efficiency and
reliability of the oven, scheduled
servicing should be carried out at
least once a year. With this in mind,
customers are recommended to sign a
service agreement.
2.9
•
CAUTION
No cooking with alcohol added is
permitted!
!
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