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Les langues disponibles
M A I N T E N A N C E
Remove spills as quickly as
possible. Spills caused by boiling
over of dishes such as red cabbage,
rhubarb and apple sauce in
particular must be removed
immediately. If they remain on the
enamel or stainless steel surface for
too long, the surface may discolour.
ELEMENTS
Wiping clean with paper towelling
or with a slightly damp cloth is
normally sufficient. Spills and
burned food can be removed with
the dull edge of a knife or with a
synthetic scouring pad (Scotch
Brite).
Occasionally lubricate the element
with a lubricant for electric hobs
(Collo Elektrol). Or use a drop of
(sewing machine) oil. Do not over-
lubricate the elements, as this will
make them sticky and will result in
unpleasant odours.
The stainless steel edge of the
element must never be cleaned
with a scouring agent. Use only a
(liquid) cleanser. After cleaning
remove all cleanser remnants, in
particular from the space between
the cast iron element and the
stainless steel edge. After
cleaning, always remove any
cleanser remnants, then briefly
switch on the element to allow
all moisture to evaporate.
BASE PLATE
Tough spots on the enamel base
plate can be removed with a liquid
scouring agent or with a synthetic
scouring pad.
Tough spots on stainless steel
models can be removed with 3M
stainless steel cleanser (available at
hardware stores) or with a non-
scouring sanitary sponge (these
have a white scouring surface, e.g.
Scotch Brite no. 373. Green
scouring pads contain scouring
agents that may cause scratches).
The stainless steel has a specific
structure. Scouring or polishing will
cause (shiny) spots in the surface.
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