Use Of The Oven (If Present); Operation In Transition Periods; Summer Stop; Maintenance And Care - Dal Zotto RACHELE x Instructions Pour L'installation, L'utilisation Et L'entretien

10.1. USE OF THE OVEN (If present)

Thanks to the air flow for the combustion, the temperature of the oven may become remarkably affected. A sufficient flue of the chimney
and of the channels, well cleaned for the flow of burning smokes around the oven are fundamental for a good cooking result. The oven pan
may be located on different plans. Thick cakes and big roasts must be introduced in the lowest level. Flat cakes and biscuits must reach
the medium level. The upper level may be used to heat or grill.

10.2. OPERATION IN TRANSITION PERIODS

During transition periods when the external temperatures are higher, if there is a sudden increase of temperature it can happen that the
combustion gases inside the flue cannot be completely sucked up.
The exhaust gases do not come out completely (intense smell of gas). In this case, shake the grating more frequently and increase the air
for the combustion. Then, load a reduced quantity of fuel in order to permit a rapid burning (growing up of the flames) and the stabilization
of the draught. Then, check that all openings for the cleaning and the connections to the stack are air-tigh.
In case of doubt, do not operate the product.

11. SUMMER STOP

After cleaning the hearth, chimney and hood, totally eliminating the ash and other eventual residues, close all the doors of the hearth
and the relevant registers; in case you disconnect the appliance from the chimney you must close its openings in order to let work others
possible appliances connected to the same flue.
We suggest performing the cleaning operation of the flue at least once per year; verifying in the meantime the actual status of the rope
seals, which cannot ensure the good operation of the equipment if they are not in good condition and are not making a good seal! In this
case the seals must be replaced.
In presence of dampness in the room where the stove has been placed, we advise you to put absorbent salts into the hearth.
If you want to keep for long the aesthetic look of the cooker it is important to protect its internal walls in row cast iron with neutral Vaseline.

12. MAINTENANCE AND CARE

Check the external air intake, by cleaning it, at least once a year. The stack must be regularly swept by the chimney sweeper.
Let your chimney sweeper in charge of your area check the regular installation of the device, the connection to the stack and the aeration.
IMPORTANT: The maintenance must be carried out only and exclusively with cold device . You should only use spare parts approved
and supplied by Dal Zotto . Please contact your specialized retailer if you require spare parts. YOU MUST NOT MAKE ANY CHANGES
TO THE DEVICE!!!

12.1. MAJOLICAS

Dal Zotto has chosen majolica tiles, which are the result of high-quality artisan work. As they are completely carried out by hand, the
majolica may present crackles, speckles, and shadings. These characteristics certify their precious origin.
Enamel and majolica, due to their different coefficient of dilatation, produce microcrackles, which show their authentic feature.
For the cleaning of the majolica we suggest you to use a soft and dry cloth; if you use a detergent or liquid, the latter might soak in and
highlight the crackles permanently.

12.2. PRODUCTS MADE OF NATURAL STONE

Natural stone has to be cleaned with very thin abrasive paper or with an abrasive sponge. Do NOT use any cleanser or fluid.

12.3. VARNISHED PRODUCTS

After some years of product use a change in the varnished details colour is totally normal. This is due to the considerable temperature
range the product is subject to whenever in use and to the varnish ageing of time passing by.
ATTENTION: before any possible application of the new varnish, do clean and remove all the traces from the surface which has to be
varnished.

12.4. ENAMELLED PRODUCTS

For the cleaning of enamelled surfaces use soap water or not aggressive and not chemically abrasive detergents.
After the cleaning do NOT let soapy water or any cleanser dry but remove them immediately.

12.5. CHROMIUM-COMPONENTS

If the components become bluish due to overheating, this can be solved with a suitable product for cleaning. DO NOT use abrasives or
solvents.

12.6. CAST IRON TOP and the HOT PLATES

The cast iron top (cookers) and the hot plates (cookers - stoves) should be periodically sanded with 150 grit sandpaper. NO enamelled
surfaces.
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