Cleaning And Maintenance; Cleaning; Maintenance - Atlantic ATLEO60EDS10A_1 Notice D'utilisation

5. CLEANING AND

MAINTENANCE

5.1 Cleaning

WARNING: Switch off the appliance
and allow it to cool before cleaning is
to be carried out.
General Instructions
• Check whether the cleaning materials
are appropriate and recommended by
the manufacturer before use on your
appliance.
• Use cream cleaners or liquid cleaners
which do not contain particles. Do not
use caustic (corrosive) creams, abrasive
cleaning powders, rough wire wool or
hard tools as they may damage the
cooker surfaces.
Do not use cleaners that contain
particles as they may scratch the
glass, enamelled and/or painted parts
of your appliance.
• Should any liquids overflow, clean them
immediately to avoid parts becoming
damaged.
Do not use steam cleaners for
cleaning any part of the appliance.
Cleaning the Inside of the Oven
• The inside of enamelled ovens are best
cleaned while the oven is warm.
• Wipe the oven with a soft cloth soaked
in soapy water after each use. Then,
wipe the oven over again with a wet
cloth and dry it.
• You may need to use a liquid cleaning
material occasionally to completely
clean the oven.
Cleaning the Glass Parts
• Clean the glass parts of your appliance
on a regular basis.
• Use a glass cleaner to clean the inside
and outside of the glass parts. Then,
rinse and dry them thoroughly with a dry
cloth.
Cleaning the Stainless Steel Parts (if
available)
• Clean the stainless steel parts of your
appliance on a regular basis.
• Wipe the stainless steel parts with a soft
cloth soaked in only water. Then, dry
them thoroughly with a dry cloth.
Do not clean the stainless steel parts
while they are still hot from cooking.
Do not leave vinegar, coffee, milk, salt,
water, lemon or tomato juice on the
stainless steel for a long time.
Removal of the Oven Door
Before cleaning the oven door glass, you
must remove the oven door, as shown
below.
1. Open the oven door.
2. Open the locking catch (a) (with the aid
of a screwdriver) up to the end position.
EN - 16