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NATURAL STONE PRODUCTS (WHERE AVAILABLE)
Natural stone should be cleaned with very fine abrasive paper or an abrasive sponge. DO NOT
USE any cleaning agents or liquids.
VARNISH PRODUCTS (IF PRESENT)
After a few years' use of the product, a change in the color of the varnish details is quite normal.
This is due to the considerable temperature range to which the product is subjected during use
and the ageing of the varnish over time.
Attention: before applying any new varnish, clean and remove all traces of the surface to be
varnished.
ENAMELLED PRODUCTS (IF PRESENT)
To clean enameled surfaces, use soapy water or non-aggressive, non-chemically abrasive
detergents.
IMPORTANT: After cleaning, do not allow soapy water or any other cleanser to dry, but remove
them immediately. DO NOT use sandpaper or steel wool.
CHROME COMPONENTS (IF PRESENT)
If the components turn blue as a result of overheating, this can be remedied with an appropriate
cleaning product. Do not use abrasives or solvents.
CAST IRON HOB AND RINGS
Important: to avoid rust, DO NOT leave pots or pans on the cold hob. This will create rings
of rust, which are unpleasant to see and difficult to remove.
The cast iron hob and cast-iron rings should be cleaned periodically using sandpaper (150
grit) without any residue touch the enameled parts.
To carry out the cleaning operation, remove the smoke outlet tap and the flue. The smoke
compartment can be cleaned from the front of the oven (see section CLEANING THE SMOKE
COMPARTMENT OF KITCHENS) or from above. In this case, remove the cast iron rings and the
hob, as well as the smoke outlet tap and the flue. Cleaning can be carried out using a brush and
hoover.
Caution: once cleaning operations have been completed, all parts must be hermetically
reassembled.
OVEN MAINTENANCE (WHERE EXISTING)
To prevent rust from forming, we recommend :
-
Let the steam escape from the oven to reduce the formation of any condensation by
opening the door briefly and carefully (1 or 2 times, or more often if you are cooking very
moist foods and for longer cooking times).
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Remove food from the oven once cooked. If food is left to cool in the oven at a temperature
below 150°C, it will form condensation.
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After cooking, leave the oven door ajar to dry out any condensation.
CALCULATING THERMAL POWER
There is no hard and fast rule for calculating the power required. The power required depends on
the room to be heated, but it also depends to a large extent on the insulation. On average, the
heating capacity required for a well-insulated room is 30 kcal/h per m3 (for an outside temperature
of 0°C).
Given that 1 kW corresponds to 860 kcal/h, a value of 35 W/m
Suppose you want to heat a 150 m
need 150 m3 x 35 W/m3 = 5250 W or 5.25 kW. An 8 kW appliance is therefore sufficient for main
heating purposes.
3
room (10 x 6 x 2.5 m) in an insulated flat. In this case, you
3
can be adopted.
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