Instructions for the user
36
12.CLEANING AND MAINTENANCE
Before performing any operations requiring access to powered parts, switch off the power
supply to the appliance.
Never use a jet of steam for cleaning the appliance.
12.1 Cleaning stainless steel
To keep stainless steel in good condition, it must be cleaned regularly when you are done using the
cooker, after it has cooled.
12.2 Ordinary daily cleaning
To clean and preserve the stainless steel surfaces, always use
only
specific products that do not contain
abrasives or chlorine-based acids.
How to use:
pour the product onto a damp cloth and wipe the surface, rinse thoroughly and dry with a
soft cloth or chamois leather.
12.3 Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
Use ordinary non-abrasive products for steel, with the aid of wooden or plastic materials if
necessary. Rinse thoroughly and dry with a soft cloth or chamois leather. Do not allow residues
of sugary foods (such as jam) to set inside the oven. If left to set for too long, they might damage
the enamel lining of the oven.
12.4 Cleaning the oven
For the best oven upkeep, clean it regularly after having allowed it to cool. Take out all removable
parts.
• Clean the oven racks with hot water and non-
abrasive detergent. Rinse and dry.
• For easier cleaning, the door can be removed
(see point “13.2 Removing the door”).
The oven
should
be operated at the maximum heat setting for 15/20 minutes after use of specific
products, to burn off the residues left inside the oven.
