Hoover 41016047 Burner User Manual


 
14
CLEANING AND MAINTENANCE
30˚
maxi
Racloir
Scraper
Before cleaning or removing the hob, it is imperative to :
• disconnect the hob from the mains supply,
• let all parts of the hob cool down.
Never use harsh abrasives, scouring pads or sharp objects to clean the hob.
Do not use a sponge that it is excessively wet.
It is advisable to keep away from the hob all substances which are liable to melt, such as
plastic items, sugar, or sugar-based products.
MAINTENANCE OF THE GLASS HOB
. Place a few drops of the specialised cleaning products on the hob surface.
. Rub any stubborn stains with a soft cloth or with slightly damp kitchen paper.
. Wipe with a soft cloth or dry kitchen paper until the surface is clean.
If there are still some stubborn stains :
. place a few more drops of specialised cleaning fluid on
the surface,
. scrape with a scraper, holding it at an angle of 30° to
the hob, until the stains disappear.
. wipe with a soft cloth or dry kitchen paper
until the surface is clean.
. repeat the operation if necessary.
A scraper with a razor blade will not damage the surface, as long as it is kept at an angle
of 30°. Never leave a scraper with a razor blade within the reach of children.
A FEW HINTS :
Frequent cleaning leaves a protective layer which is essential to prevent scratches and
wear.
Make sure that the surface is clean before using the hob again.
To remove marks left by water, use a few drops of white vinegar or lemon juice. Then
wipe with absorbent paper and a few drops of specialised cleaning fluid.
MAINTENANCE OF THE HOB
. Enamelled steel hob : when the hob has cooled completely, simply clean the enamelled
hob with soapy water, rinse and wipe with a clean dry cloth. If you clean the enamelled
hob when it is hot, you may tarnish it.
. Stainless steel : clean with soapy water, rinse and dry. You can use a special product
to clean stainless steel which is available from various retail outlets. Place a few drops of
the specialised cleaning products on the hob surface.