User manual SMEG A1AU6

[. . . ] CLEANING STAINLESS STEEL This brochure provides information and practical tips on how to clean stainless steel surfaces, considering the three main types of soiling. [. . . ] - For stubborn stains: special steel cleaning products. METHOD 1 2 Spray the product directly on the stain, or apply it with a clean cotton rag or kitchen paper. Remove the product with dry kitchen paper, then wipe with a damp chamois. 4 OXIDISED GRIME Example: - Yellowing of the steel surface: on kitchen steel burners; bottom of oven. Oxidation is a phenomenon common to all metals (such as aluminium, iron, gold and silver) and is perfectly normal. At fairly high working temperatures, the surface of the stainless steel used for the manufacture of cooking appliances also oxidises, causing the phenomenon known as "blueing". This normally occurs on specific components such as pan stands, burner caps and all surfaces in direct contact with the heat. This blueing is only superficial and does not affect the characteristics of the material at lower levels; it can virtually be removed with the products available for this purpose, to restore all the original cleanliness and shine. WHAT TO USE - For yellowing of the steel surface: non-abrasive liquids or pastes for steel or metals. [. . . ] (Read the product label carefully to check that the product is appropriate for the intended purpose). METHOD 1 2 3 4 Spray the product onto the steel surface (always follow the instructions on the product label); Leave the product on the surface for the recommended time; then wipe off with a damp sponge; Wipe the surface over with a damp chamois to remove all product odour and residues and to give extra shine. Turn on the oven to the maximum temperature and leave on for 15-20 minutes to ensure that cleaning product residues have been eliminated before reuse. 6 [. . . ]