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Cleaning and maintenance en
5
■ Do not allow liquids to boil over onto the hob and
hotplates. Use deep pans when cooking with large
quantities of liquid.
■ The hob must be kept dry. Salt water and wet pans
can damage the hob. Do not cook with wet pans.
Cooking guidelines
The following suggestions are intended as a guide only.
Increase the power for:
■ large quantities of liquid,
■ preparation of large dishes,
■ uncovered pans.
2Cleaning and maintenance
Cl eani ng and mai nt enanc e
Any food which spills onto the hob must be cleaned off
immediately with a dishcloth.
The hotplates should be cleaned with soap and water
when they have cooled.
Dry the hob. Moisture may cause the hotplates to rust
over time. Wet hotplates should be dried quickly.
To protect the surface of the hotplates, treat them with
oil or any other protective product available on the
market.
Stainless steel surfaces
Over time, bluish or yellowish stains may appear on the
hob and around the edges of the hotplates. Use
stainless steel cleaners.
It is recommended that the cleaning product available
from our Technical Assistance Service (code 311499)
is used regularly.
Avoid using this type of product in areas with screen
printed indications. The indications could be erased.
Do not use abrasive cleaning products.
Enamel surfaces
Clean the cooking hob using a damp cloth.
Do not use abrasive cleaning products or scouring
sponges. This could cause the hob to lose its shine.
Preventing damage
Caution!
■ Do not remove the control knobs when cleaning the
appliance. The appliance may be damaged if
moisture finds its way inside.
■ The hob must be kept dry. Salt water and wet pans
can damage the hob.
■ Try not to spill salt on the surface of the hob.
■ Never use abrasive products, steel scourers, sharp
implements, knives, etc. to remove bits of hardened
food from the hob.
■ Do not use steam cleaners. This could damage the
hob.
Cooking: Setting
Melting: chocolate, butter, gelatine. 1-2
Cooking: rice, white sauce and ragout. 2-3
Cooking: potatoes, pasta, vegetables. 4-5
Light frying: stews, roast joints. 4-5
Steaming: fish. 5
Heating, keeping things warm: ready meals. 2-3-4-5
Grilling: escalopes, steaks, omelettes. 6-7-8
Cooking and browning 9
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