User Manual

Burn hazard
Make sure the heating elements are turned off
and allowed to cool completely before any clea-
ning and/or maintenance operation.
Things to avoid:
Do not use a steam cleaner to clean the range:
the steam could reach electrical components
and cause a short.
Do not spray liquids such as cleaning agents
into the openings on the bottom and top of the
All surfaces can discolor or be damaged if un-
suitable cleaning agents are used. The front
of the oven, in particular, will be damaged by
oven cleaners and descalers. All surfaces are
susceptible to scratching. Scratches on glass
surfaces may cause a breakage. Immediately
remove any residues by using suitable cleaning
The heating elements in the oven do not requi-
re cleaning. The elements burn off any residue
when the oven is in use.
Cleaning stainless steel
All stainless steel parts should be wiped with hot
water and soap solution at the end of each cycle.
Wipe up spills and boilovers immediately. Use su-
itable, non-abrasive stainless cleaning products
when water and soap solution will not do the job.
DO NOT use steel wool, abrasive cloths, clean-
sers, or powders. If necessary, scrape stainless
steel to remove encrusted materials, soak the
area with hot towels to soften the residue, then
use a wooden or nylon spatula or scraper. DO
NOT use a metal knife, spatula, or any other me-
tal tool to scrape stainless steel. DO NOT permit
citrus or tomato juice to remain on stainless ste-
el surface, as citric acid will permanently discolor
stainless steel.
Cleaning painted surfaces
Clean with a soft cloth, warm water and non-abra-
sive dishwashing liquid. Whilst still damp, polish
dry with a clean soft cloth.
Cleaning glass surfaces
Clean with cleaning detergent and warm water.
Glass cleaner can be used to remove ngerprints.
If using glass cleaner containing ammonia, make
sure that it does not drip on exterior door surface.
Cleaning the broiler pan
Clean with detergent and hot water. For stubborn
spots, use a soap-fi lled steel wool pad.
The porcelain enamel nish is acid resistant, but
not acid proof. Acidic foods, such as citrus jui-
ces, tomatoes, rhubarb, vinegar, alcohol or milk,
should be wiped up and not allowed to bake onto
the porcelain during the next use.
Cleaning the stainless steel griddle
The stainless steel griddle is quiote heavy and
it can be cleaned in place without removing it.
After cooking, allow the Griddle to cool until just
warm. Use a spatula to remove any cooking resi-
due. Wipe away any fat in the drip tray with paper
towels. Clean the entire surface with warm water
and dishwashing liquid, using a stainless steel
scourer. Always work with the grain of the stain-
less steel. Certain types of food with high sodium
content such as bacon may leave white rmarks.
For these and other stubborn marks, use a cream
cleaner suitable for stainless steel surfaces.
Cleaning the oven cavity
Always allow the oven interior to cool before
Do not allow vinegar, wine, coff ee, milk, salt
water or fruit juices to remain in contact with
enamelled surfaces for prolonged periods as
they may stain or discolour the surface.
Never use sharp utensils to remove stains as
this could scratch the surface.
Never use steam cleaners on the oven inte-
riors as steam may damage electronic parts.
For light cleaning, wipe with a soft cloth, using
warm water and washing up liquid. For heavier
residues, use a cream cleaner and a nylon
Oven cleaning products can be used accor-
ding to the manufacturer’s directions but care
should be taken that they do not come in con-
tact with any stainless steel, chrome, painted
or alloy parts of the range or the door seals
and elements.
Cleaning oven racks and supports
Clean with detergent and hot water. Stubborn
spots can be scoured with a soap-fi lled steel wool
/ Keeping your Bertazzoni clean