ENgLIsH
VARNIsHED PRODUCTs (IF PREsENT)
after some years of product use a change in the varnished details colour is totally normal. This is due to the considerable temperature range
the product is subject to whenever in use and to the varnish ageing of time passing by.
ATTENTION
: before any possible application of the new varnish, do clean and remove all the traces from the surface which has to
be varnished.
ENAMELLED PRODUCTs (IF PREsENT)
for the cleaning of enamelled surfaces use soap water or not aggressive and not chemically abrasive detergents.
after the cleaning
do NOT
let soapy water or any cleanser dry but remove them immediately.
DO NOT use sandpaper or steel wool
.
CHROMIUM-COMPONENTs (IF PREsENT)
if the components become bluish due to overheating, this can be solved with a suitable product for cleaning.
DO NOT use
abrasives or
solvents.
LATERAL HANDRAIL (IF PREsENT)
The handles, the handrail and the tank water (cookers) should be cleaned to cold with a soft cloth and alcohol . do noT use abrasives or
solvents.
CLEANINg OF THE HEARTH gRATE
IMPORTANT
: if for whatever reason the grill is removed from the furnace, take care to reassemble it with the wider part of the slit facing
downwards (see
Picture 8
). This is to aid furnace cleaning.
CAsT IRON COOkINg PLATE AND RINgs
IMPORTANT: to avoid rust DO NOT forget
pots or pans on the cold cooking plate. This would create rust rings, unpleasant to see
and difficult to remove.
The cast iron cooking plate and the cast iron rings needs to be periodically cleaned by using sandpaper (grain 150)
without
touching the enamelled parts
.
.
To carry out the cleaning operation remove the smoke outlet spigot and the smoke pipe. The smoke compartment can be cleaned from the
front side of the oven (see chap. CLeaninG sMoke CoMpaRTMenT CookeRs) or from the top. in this case remove the cast iron rings and the
cooking plate, as well the smoke outlet spigot and the smoke pipe. The cleaning can be carried out by using a brush and a hoover.
(Where existing
STANLESS STEEL frame
) once you have placed the cast iron cooking plate, make sure to have always 3 mm in-between the
cooking plate and the sTainLess sTeeL frame. This gap is important because of the thermal expansions and to avoid chromatic changes
of the sTainLess sTeeL frame when hot.
ATTENTION: once the cleaning operations are terminated all the parts have to be re-assembled hermetically.
MAINTENANCE OF THE OVEN (WHERE ExIsTINg)
To avoid the possible forming of rust it is recommended:
- To let the steam getting out of the oven to reduce the formation of any condensation by opening the door briefly and carefully (1 or 2
times, or more often in case of cooking food very humid and with longer cooking times);
- Remove the food from the oven once cooked. Letting the food to chill in the oven at a temperature below 150 °C results in the forming of
condensation;
- after cooking, leave the oven door partially open to dry out any condensation;
- in case humidity formed inside the oven, we suggest you to treat with neutral vaseline the inside part of the cast iron door (where
existing).
- Repeat the treatment with the neutral vaseline on the inside part of the cast iron door every 3-6 months, depending of the frequency of
the use of the oven;
- in case of presence of rust on the inside part of the cast iron door, remove the rust by using abrasive material and then treat the cast iron
surface with neutral vaseline.
In order to ensure the quality of the foods that are cooked in the oven, the internal parts of the cast iron doors
have NOT
been treated with any
product.
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