69
6. Cleaning and Maintenance
General Cleaning
•
Before cleaning, always allow the oven to cool
down.
•
When using spray cleaning products, be careful not
to spread them on the heating elements or on the
thermostat sensor.
•
Never use harsh abrasives, steel wool or cleaners
with bleach, as they could damage the enamel and
the oven door glass.
The Oven Cavity
The enamelled oven cavity is best cleaned whilst the
oven is still warm. It is advisable to wipe the oven over
with a soft cloth soaked in warm soapy water after each
use.
However, from time to time, it will be necessary to do a
more complete cleaning, using a proper oven cleaner.
In case of particularly tough stains, you can use stainless
steel cleaning products or some warm vinegar.
•
If cooking fruits, some over-heated natual acids
can squeeze and settle on the oven enamel, causing
stains quite difficult to remove. This could affect the
enamel brightness, but it will have no consequence
on the oven performances.
To avoid these stains to be burnt out during the next
cooking, carefully clean the oven cavity after all fruits
cookings.
Telescopic shelf supports
The telescopic shelf supports can be removed for easy
cleaning. Undo the fixing nut then remove the shelf
supports from both the oven sides (Fig. 5). To clean the
telescopic shelf supports, soak in warm soapy water
and remove stubborn marks with a well wetted soap
impregnated pad. Rinse well and dry with a soft cloth.
Please, ensure the retaining nuts are secure when
refitting the shelf support.
When cleaning the shelf supports, take
care not to remove the lubricating grease
behind the telescopic runners. This is
meant to ensure their good operation.
The Oven Door Gasket
The correct operation of the oven is ensured by a gasket
placed round the edge of the oven cavity.
•
Periodically check the condition of this gasket. If
necessary, clean it without using abrasive cleaning
products.
•
If the gasket shows to be damaged, call you local
Zanussi Service Centre. Do not use the oven until it
has been repaired.
Fig. 5
