Cleaning And Maintanance; General Remarks; Cleaning The Ceramic Hob - Fagor CFF-4VC Instructions For Use And Maintenance Manual

Meat dishes
Dish
Meat
- short roasting
Meat
- long roasting
Chicken
Goose, duck, turkey
Venison
Fish
roasting, up to 2 kg
-
stewing, up to 2 kg
-

6 CLEANING AND MAINTANANCE

CAUTION !
Before proceeding with cleaning, disconnect the cooker from the electrical power,
and wait until it cools down.

6.1 GENERAL REMARKS

In order to maintain the proper technical condition and aesthetic appearance, the cooker must be regularly
cleaned.
The cooker must no be cleaned with the use of any coarse-grained, abrasive powders, abrasive
sponges, aggressive chemical agents and sharp objects.
The parts made of stainless steal, knobs and fascia panel should be cleaned with soft cleaning liquids
without any abrasive powders since they could damage the overprints.
Guides should not be washed in a dishwasher.
After using them, baking tins and forms, grates and roast pans should be soaked in luke-warm water
with the addition of washing liquid, then washed and dried.
Check to make sure that the oven door seal is clean.

6.2 CLEANING THE CERAMIC HOB

Clean the ceramic hob surface regularly after each use, as even the smallest dirt will bake during the
next use.
The hob should be cleaned with the special cleansing agents intended for this purpose. Avoid using
abrasive sponges, powders etc. since they could damage the ceramic hob surface.
Small stains should be removed with a damp cloth or sponge (fig. 19a) moistened with lukewarm water
with the addition of soft cleaning agent, then the hob should be wiped until it is dry.
Heavy stains should be removed with the use of special agents for cleaning ceramic hobs.
a)
GB
CLEANING AND MAINTANANCE
b)
0
Temperature [ C]
225 – 250
190 - 210
225 - 250
200 - 210
190 - 210
225 – 250
180 - 200
In order to remove food build-up from the ceramic hob, we
advise to use a wooden blade or a special scaper (fig. 19b),
taking care not to scratch the glass surface of the hob.
Fig. 19
12
Timing [min]
12 – 15 per centimetre of meat
thickness
50 – 60
Up to 3 hours depending on the
size
20 – 30
30 - 50
Table 3