Instructions for the User
8. CLEANING AND MAINTENANCE OF THE OVEN
- The oven can produce high temperatures that can cause burns.
- To prevent burns, allow the heating elements to cool before cleaning.
- Only clean the parts listed in this manual.
Do not use a jet of steam for cleaning the inside of the oven.
Cleaning stainless steel
To keep stainless steel in good condition it should be cleaned regularly after use. Let steel parts cool
Regular daily cleaning
To clean and preserve stainless steel surfaces, always use only products for use on stainless steel that
do not contain abrasives or chlorine-based acids.
How to use: pour the product onto a damp cloth and wipe the surface, then rinse thoroughly and dry with
a soft cloth or deerskin.
Food stains or residues
Do not use metallic scouring pads or sharp scrapers: they will damage the oven enamel.
Use standard non-abrasive cleaners and a wooden or plastic scraping tool if necessary.
Rinse thoroughly and dry with a soft cloth or deerskin.
Do not allow residues of sugary foods (such as jam) to set inside the oven. If allowed to set
for too long, sugar residue could pit the enamel lining of the oven.
Cleaning the inside of the oven
For optimal upkeep, regularly clean the oven after it has
cooled. Take out all removable parts.
Clean oven racks and trays with hot water and non-
abrasive detergent. Rinse and dry.
For easier cleaning, the oven door can be removed (see
paragraph “9.2 Removing the oven door”).
The oven should be operated at its maximum temperature for 15/20 minutes after use of certain
products to burn off any residue left inside the oven.