Cleaning And Maintenance - Smeg CX51GVE Manual

10 CLEANING AND MAINTENANCE

10.1 Cleaning of stainless steel and enamelled versions
To keep stainless steel in good condition, it must be cleaned regularly when you are done using the
cooker, after it has cooled.
Do not use a steam jet for cleaning the appliance.
10.1.1 Ordinary daily cleaning
To clean and preserve the stainless steel surfaces, always use only specific products that do not
contain abrasives or chlorine-based acids.
How to use: pour the product onto a damp cloth and wipe the surface, rinse thoroughly and dry with
a soft cloth or deerskin.
10.1.2 Food stains or residues
Do not use metallic sponges or sharp scrapers: they will damage the surface.
Use normal non-abrasive products and a wooden or plastic tool if necessary. Rinse
thoroughly and dry with a soft cloth or chamois leather.
Do not allow residues of sugary foods (such as jam) to set inside the oven. If left to set
for too long, they might damage the enamel lining of the oven.
10.2 Cleaning the cooking hob's parts
10.2.1 Glass lid
For easier cleaning, the lid can be extracted from its hinges.
1- position it in the open position;
2- unscrew the screws positioned on the back of the two hinges (indicated
by the arrows in the figure) and lift it upwards.
If liquids fall on the lid when it is closed, carefully remove them with a cloth
before opening it.
To replace the lid, insert it into the guides and tighten the fixing screws of
the hinges in the open position.
Make sure never to touch the lid glass with pots and pans that are still hot. The glass could crack
and break with the heat
10.2.2 Pan stands
Remove the pan stands and clean them with warm water and non-abrasive detergent, making sure
to remove any encrustation. Replace them on the cooking hob.
Continuous contact between the pan stands and the flame can cause modifications to the enamel
over time in those parts exposed to heat. This is a completely natural phenomenon which has no
effect on the operation of this component.
Warning:
If using cast iron pan stands (optional extra), at the end of cooking using pans with aluminium bases,
you may find white residues on the pan stands. These residues are usually caused by the pan base
rubbing against the pan stand and are difficult to remove with normal cleaning. Using abrasive or
excessively aggressive products to clean the pan stand could damage its enamel surface.
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Instructions for the user