Metos 74/02+2CTGG, Инструкция по установке и эксплуатации

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27.2.2004 Rev. 1.0
Operating instructions
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4.2.7 Safety thermostat
This appliance is equipped with a safety thermostat. Should the temperature inside the
cooking chamber exceed a limit value, all oven functions will be disabled and only the
power indicator light will remain on (item 4 in Fig. 5 further above). This feature is a safe-
ty precaution which protects the appliance in the event of a failure or use against the in-
structions. If the safety thermostat trips, disconnect the appliance from power supply and
call the service.
4.2.8 Preheating
Preheating the chambers will ensure excellent cooking results. To do so, make sure that
the door is closed and set cooking chamber temperature to a value that is about 25-50°C
(45-90°F) higher than the required cooking temperature. Considering the decrease in tem-
perature that occurs in the chamber when you open the oven door, you should wait until
the set temperature has stabilised (the "heating on" indicator light goes out) before placing
any products into the oven and setting the cooking temperature. If you need to cook food-
stuffs that require high temperatures, leave the pans or wire racks in the oven while pre-
heating it.
4.3 After-use care
4.3.1 Cleaning
Before cleaning, turn off the appliance, shut off gas supply upstream of it and disconnect
power supply using the safety switch located outside the appliance.
General information
The main causes for stainless steel wear or corrosion are:
• using abrasive or acid detergents, especially chlorine-based products such as hy-
drochloric acid or sodium hypochlorite (bleach). Therefore, before buying a deter-
gent product, make sure it does not corrode stainless steel (see also paragraph
"Routine cleaning" below);
• stagnation of ferrous deposits (such as those created by rust dissolved in the water
flowing through the piping, especially after the appliance has remained idle for
some time). Therefore, avoid such stagnation; do not use wire wool pads to remove
the most stubborn food residues. Use, rather, pads or spatulas made of stainless
steel or softer, non-ferrous materials;
• stagnation of substances having acid components such as vinegar, lemon juice,
sauces, salt, etc. Therefore, prevent prolonged contact of these substances with the
stainless steel parts of the appliance. The evaporation of saline solutions over the
surfaces of the appliance is particularly harmful to them.