Operation Manual

19
CLEANING AND MAINTENANCE
By ensuring proper cleaning and mainte-
nance of your cooker you can have a sig-
nificant influence on the continuing fault-free
operation of your appliance.
Befo
re yo
u start cleaning, the cooker must
be switched off and you should ensure
that all knobs are set to the “”/“0” posi-
tion. Do
not start cleaning until the cooker
has completely cooled.
Electric hob
Dirt (i.e
. burnt residuals of food) should be re-
moved from the surface of the hotplates using
a soft cloth (the black surface of the hotplates
should never be washed or scrubbed).
The stainless ornamental rings can be
cleaned using washing liquids or gentle liquid
scrubbing agents and wiped dry.
The surface of the hotplates should be regu-
larly polished with white mineral oil or silicone
oil. Never use animal or vegetable fats like
butter, lard, oil etc. for the purpose.
The enamel working plate should be cleaned
using warm water with a bit of washing liquid.
Larger stains can be removed using gentle
scrubbing liquids.
Oven
 The oven should be cleaned after every
use. When cleaning the oven the lighting
should be switched on to enable you to
see the surfaces better.
 The oven chamber should only be washed
with warm water and a small amount of
washing-up liquid.

After cleaning the oven chamber wipe it
dry.
Caution!
Do not
us
e cleaning products contain-
ing abras
ive materials for the cleaning
and maintenance of the glass front
panel.
 Steam cleaning:
- pour 250ml of water (1 glass) into a bowl
placed in the oven on the first level
from
the bottom,
- close the oven door,
- set the temperature knob to 50°C, and
the func
tion knob to the bottom heater
position,
- heat the oven chamber for approximately
30 minutes,
- open the oven door, wipe the chamber
inside with a cloth or sponge and wash us-
ing warm water with washing-up liquid.
Caution! Possible moisture or water
residues under the cooker can result from
steam cleaning.
 After cleaning the oven chamber wipe it
dry.