Instruction ManualTable of ContentsCLEANING STAINLESS STEEL1HOW TO PREVENT CAUSING DAMAGE TO STAINLESS STEEL SURFACES11 Hydrochloric acid or its derivatives;12 Sulphuric acid or its derivatives;13 Hydrofluoric acid or its derivatives.1REGULAR GRIME2WHAT TO USE2METHOD21 Spray the product directly on the stain, or apply it with a clean cotton rag or kitchen paper.22 Remove the product with dry kitchen paper, then wipe with a damp chamois.2OXIDISED GRIME3WHAT TO USE3METHOD31 Apply the cleaning product with a cloth or towel paper.32 After a few seconds, rub the surface vigorously with towel paper until clean.33 Remove all product residues with a clean cloth or towel paper.34 Wipe over with a damp chamois to give shine to the surface.3BAKED-ON GRIME4WHAT TO USE4METHOD41 Spray the product onto the steel surface (always follow the instructions on the product label);42 Leave the product on the surface for the recommended time;43 then wipe off with a damp sponge;44 Wipe the surface over with a damp chamois to remove all product odour and residues and to give extra shine.4Size: 115 KBPages: 4Language: EnglishOpen manual
User ManualTable of ContentsImportant safety instructions22. INSTALLATION32.1 Oven Use33. GUIDE TO OVEN CONTROLS63.1 Front panel63.2 Description of controls64. Electronic Analog Clock74.0.1 Setting the time74.0.2 Timer74.0.3 Programming timed cooking84.0.4 "DEMO" Function85. USING THE OVEN95.1 General advice95.2 Turning on the oven95.3 Inside light95.4 Cooling fan95.5 Using the rotisserie rod106. AVAILABLE ACCESSORIES117. Cooking hints127.1 Traditional cooking127.2 Hot-air cooking127.3 Broiler137.4 Broiler with hot air137.5 Defrosting138. CLEANING AND MAINTENANCE of the oven148.1 Cleaning stainless steel148.1.1 Routine oven cleaning148.1.2 Food stains or residues148.2 Oven door glass149. EXTRAORDINARY MAINTENANCE159.1 Replacing the oven light159.2 Removing the oven door169.2.1 With type 1 moveable levers169.2.2 Removing doors with pins169.2.3 Oven door seal16Size: 1.05 MBPages: 16Language: EnglishOpen manual
