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4 Cleaning and maintenance
4.1 Instructions
Improper use
Risk of damage to surfaces
• Do not use steam jets to clean the
appliance.
• 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).
• If it comes into contact with aggressive
detergents, hard water or spills (cooking
water, sauces, coffee, etc.), clean
immediately after having let the cooktop
cool down.
• Do not use rough or abrasive materials
or sharp metal scrapers.
• Do not wash the removable
components such as the cooktop trivets,
flame-spreader crowns and burner caps
in a dishwasher.
4.2 Cleaning the appliance
To keep the surfaces in good condition,
they should be cleaned regularly after use.
Let them cool first.
Ordinary daily cleaning
Always use specific products only that do
not contain abrasives or chlorine-based
acids.
Pour the product onto a damp cloth and
wipe the surface, rinse thoroughly and dry
with a soft cloth or a microfibre cloth.
16
Cleaning and maintenance
Food stains or residues
Do not use steel sponges and sharp
scrapers, as they will damage the surfaces.
Use normal, non-abrasive products and a
wooden or plastic tool, if necessary. Rinse
thoroughly and dry with a soft cloth or a
microfibre cloth.
Cooktop trivets
Remove the trivets and clean them in
lukewarm water and non-abrasive
detergent. Make sure to remove any
encrustations. Dry them thoroughly and
return them to the cooktop.
The continuous contact between
the trivets 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.
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