Krampouz Samba Instrucciones De Uso página 22

Maintenance and cleaning
THE PLATE
Scratches and black spots appear soon during the normal course of use of the appliance.
This will not impair cooking in any way.
Upon delivery, the ferritic stainless steel plate of the plancha will have a matte
appearance.
It is easier if the plancha is still lukewarm. Beware risks of burns.
Use a rigid spatula to remove the bulk of the juices adhering to the cooking plate by
pushing them towards the removable tray for collecting cooking residues.
Then thoroughly moisten the cooking plate to water down the remaining juices (using a
sponge filled with water or by dropping ice cubes on it). Leave for a few minutes.
Use the rigid spatula to remove the remaining watered down juices by pushing them
towards the removable tray for collecting cooking residues.
Finish cleaning with an abrasive then a soft sponge.
Pour white vinegar onto the plate to remove odours and residual flavours.
After cooking salty preparations, the cooking plate must be cleaned promptly (risk of the
plate being corroded by the salt). Do not use cleaning products that contain chlorine on
stainless steel, as they may cause corrosion.
THE FRAME
Clean the ferritic stainless steel outer casing with a damp sponge. Do not use an abrasive
sponge, scourer or brush. Ensure the appliance is cold before cleaning.
COOKING WASTE COLLECTOR
This collects the cooking waste. It must be handled once the appliance is cool and then
emptied and cleaned before the next use.
BURNERS
From time to time, check the condition of the flame holes on the burners and the
venturis which may become obstructed by insect nests, cobwebs or dirt.
If the flame holes are clogged, use a hard bristle brush to clear them. We strongly
recommend that you do not use metallic objects to clean the venturis, as they are likely
to modify the technical specifications of the burners.
We therefore recommend that you blow inside the venturi. Access the burners and
venturis by removing the bottom plate from the appliance (see Figure 3).
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