Care, inspection, maintenance and repair
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Your unit must be cleaned every day or when a request for cleaning appears to maintain the
high quality of the stainless steel, for hygiene reasons and to avoid operating faults. To do
this, follow the instructions in the “CareControl” section.
Continuous operation at high cooking cabinet temperatures (≥260°C) or the use of high
browning levels (brown 4/5) and a production with predominantly high-fat and gelatin-
containing foods may lead to more rapid wear of the door seal.
Daily cleaning of the cooking cabinet seal with a non-abrasive cleaning agent will extend the
service life.
Warning!
If the unit is not cleaned or is not cleaned well enough, deposits of grease and/or food
residues in the cooking cabinet may catch fire – risk of fire.
- To avoid corrosion in the cooking cabinet, your unit must be cleaned every day, even if it
is only operated in “moist heat” (steaming) mode.
- Apply vegetable oil or grease to the inside of the cooking cabinet at regular intervals (every
2 weeks or so) to prevent corrosion.
- The unit must not be cleaned with high pressure cleaner, steam cleaner or a direct water
jet.
- Do not treat the unit with acids or expose to acid fumes since this will damage the
passivated coating of the nickel-chromium steel and the unit might discolour.
- Only use cleaning agents made by the unit manufacturer. Cleaning agents from other
manufacturers may cause damage and invalidate the warranty.
- Do not use scouring products or scratchy cleaning agents.
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