Technical data

34
Care and Cleaning
In the interests of both safety and hygiene your Belling cookcenter
needs to be kept clean. A build up of grease or fat from cooking could
cause a fire hazard.
WARNING ! For your own safety always switch off your
cooker at the main switch and allow to cool before cleaning.
Never use excessive amounts of water to clean your cooker, and
remember that your cooker is heavy. Take care when pulling it out for
access.
Clean the cooker regularly and wipe spills soon after they
occur to prevent them from becoming burnt on. Never use
biological washing powder, caustic cleaners, harsh
abrasives, scouring pads, aerosol cleaners or oven chemical
cleaners of any kind.
To move the cooker forward, open the grill door and with both hands
positioned under the roof of the compartment, lift and pull forward.
Replace by pushing the cooker backwards. Check that the cooker is
level. Take care to ensure that any floor covering is not damaged.
Cooker Finish
Vitreous Enamel
Hotplate, pan
supports, burner ring
discs, meat tin,
grill pan, oven base,
inside of oven & grill
door, grill
compartment.
Paint
Side trims, plinth,
fascia trims.
Aluminium
Burner bodies.
Chromium Plating
Oven shelves, grill
pan grid, grill pan
handle support.
Stainless Steel
Cleaning Method
Cloth rung out in hot soapy water.
Stubborn stains can be removed with a cream, paste, liquid
cleaner or by rubbing with fine steel wool, soap pads.
Check that the cleaning agent is approved by the Vitreous
Enamel Development Council.
Wash with a cloth rung out in hot soapy water only.
DO NOT USE ABRASIVES.
NOTE: Care must be taken to prevent cleaning materials, water,
or dirt, from entering and blocking the burner ring ports.
Wipe with a cloth rung out in hot soapy water.
A fine steel wool soap pad or a chrome or stainless steel cleaner
may be used.
Use a cloth wrung out in warm soapy water. Alternatively use a
propriety stainless steel cleaner obtainable from household stores
or Belling Spares Department, call 01709 579907 and quote
Belling 005.