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Cleaning and maintenance
59
EN
4 Cleaning and maintenance
4.1 Cleaning the surfaces
To keep the surfaces in good condition,
they should be cleaned regularly after use.
Let them cool first.
4.2 Ordinary weekly cleaning
Clean and maintain the hob once a week
using an ordinary glass cleaning product.
Always follow the manufacturer’s
instructions. The silicon in these products
creates a protective, water-repellent
membrane which also resists dirt. All marks
stay on the membrane and can therefore be
removed easily. After cleaning, dry the
surface with a clean cloth. Make sure that
there is no detergent left on the cooking
surface as it will undergo a corrosive
reaction when heated up and could modify
the structure of the cooking surface.
4.3 Food stains or residues
Light coloured marks from pans with
aluminium bases can be easily cleaned off
with a cloth moistened in vinegar.
Remove any burnt-on residue after cooking;
rinse with water and dry thoroughly with a
clean cloth.
Dirt which may have fallen on the hob
while cleaning lettuce or potatoes can
scratch the hob when moving pans.
Consequently, remove any dirt from the
cooking surface immediately.
Changes in colour do not affect the
operation and stability of the glass. These
are not alterations to the material of the hob
but just residues which have not been
removed and have then carbonised.
Improper use
Risk of damage to surfaces
• Do not use steam jets to clean the
appliance.
• Do not spill sugar or sweet mixtures on
the hob during cooking.
• Do not place materials or substances
that could melt (plastic or aluminium foil).
• Keep sensor keys clean at all times and
do not rest any object on them.
• Do not use cleaning products containing
chlorine, ammonia or bleach on parts
made of steel or that have metallic
surface finishes (e.g. anodizing, nickel-
or chromium-plating).
• Do not use abrasive or corrosive
detergents (e.g. scouring powders, stain
removers and metallic sponges) on
glass parts. Use wooden or plastic
utensils.
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