Convection gas oven _ rev. 2__________________________ MODD. EKF 711G UD – EKF 664G UD – EKF 616G UD
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5. Cleaning
5.1 General cleaning
Before performing any cleaning on the appliance, disconnect the power supply (act on the
safety magnetic circuit breaker) and water supply (close the water cock). Let it cool completely.
The appliance must be cleaned at regular intervals, even daily, to assure best functionality and
lengthening its life cycle.
The appliance also has electrical components inside, for safety reasons it is forbidden to wash it
with water or steam jets especially if aimed at the vents on the metal surfaces of its outer casing
(possible hazardous seepage detrimental to electrical components).
In the event specific detergents (degreasers) are used for cleaning stainless steel, ensure they do
not contain corrosive acid substances (no presence of chlorine even if diluted) or abrasive
substances. Carefully follow the instructions and warnings of the detergent's manufacturer and
take precautions such as using adequate rubber gloves.
Strictly avoid using scouring pads, steel wool and scrapers that may ruin the treated surfaces.
Also avoid prolonged permanence on the steel surfaces of foods containing acidic substances
(lemon juice, vinegar, salt, etc.) which cause corrosive deterioration.
5.2 Cleaning the cooking chamber
For hygienic reasons, it is good practice to clean the cooking chamber at the end of each
cooking cycle, otherwise it should be cleaned at least once at the end of each day’s use.
For easier cleaning, remove the side grills by unscrewing the relatives fixing screws (turn the nut
in an anti-clockwise direction) and proceed as follows:
-
spray a special degreasing product for stainless steel on the external walls, on the fan
casing (do not spray it through the fan grids) and on the glass inside the door;
-
leave the product to work for approximately 20 minutes with the door closed;
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turn the oven on to 70-80°C;
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run a cycle with maximum steam for around 15 minutes;
-
when the cycle is complete turn the oven off, leave the cooking chamber to cool down
and rinse well;
-
Dry with a soft cloth or run a heating cycle, with the temperature at 150-160°C for
about 10 minutes (the cycle can be repeated if necessary).
The side grills must be cleaned separately and then replaced.
When cleaning is terminated, leave the oven door slightly ajar.
5.3 Cleaning the door seal
For hygiene and good operations, it is good practice to clean the door seal at the end of each
day’s work. It should be carefully washed with warm soapy water, rinsed and dried with a soft
cloth. Any incrustations or food deposits must be carefully removed, without using sharp metal
tools which could irreparably damage the seal.
5.4 Cleaning the door
The glass on the door inside the cooking chamber can be cleaned with the same degreaser as
used for cleaning the chamber or a normal glass cleaning product can be used (non toxic).
Normal glass cleaning products can also be used to clean the glass on the outside of the door,
or simply warm soapy water, rinse and then dry the glass well with a soft cloth.
If dull marks form between the two door glasses, these can be removed by opening the internal
glass.
To do this, with open door, move the " grip " available on the right side of the top ( metal )
section that holds the internal glass, and pull up to release the glass from its " clips" seats.
After clearing the dirt between the two glasses , close the internal glass pushing the outer glass
until it hooks back to its " clips" seats.
5.5 Cleaning the external casing
The outer steel surfaces must be cleaned with a cloth soaked in warm soapy water or mixed
with a little vinegar, they must be rinsed well and dried with a soft cloth.
