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TYPE DE PLAT Température à cœur [°C]
Jarret de porc 75 - 80
Agneau 70 - 75
Volaille 98
Lièvre 70 - 75
Truite/daurade 65 - 70
Thon/saumon 65 - 70
10. ENTRETIEN ET NETTOYAGE
AVERTISSEMENT
Reportez-vous aux chapitres con-
cernant la sécurité.
Nettoyez la façade du four à l'aide
d'une éponge humide additionnée
d'eau savonneuse.
Utilisez les produits spécifiques ven-
dus dans le commerce pour l'entretien
des surfaces en métal.
Nettoyez l'intérieur du four après cha-
que utilisation. Les salissures s'élimi-
nent alors plus facilement et ne ris-
quent pas de brûler.
En cas de salissures importantes, net-
toyez à l'aide d'un nettoyant pour
four.
Après chaque utilisation, lavez tous les
accessoires pour four et séchez-les.
Utilisez un chiffon doux additionné
d'eau savonneuse tiède.
Si vous avez des accessoires anti-ad-
hérents, ne les nettoyez pas avec des
produits agressifs, des objets pointus
ni au lave-vaisselle. Vous risqueriez de
détruire le revêtement anti-adhérent.
Appareils en acier inoxydable
ou en aluminium :
Nettoyez la porte uniquement
avec une éponge humidifiée. Sé-
chez-la avec un chiffon doux.
N'utilisez jamais de produits
abrasifs ou corrosifs, d'éponges
métalliques ou de substances
acides susceptibles d'endomma-
ger le revêtement du four. Net-
toyez le bandeau de commande
du four en observant ces mêmes
recommandations.
10.1 Supports de gradins
Les supports de grille sont amovibles
pour permettre le nettoyage des parois
latérales.
Retrait des supports de gradins
1.
Écartez l'avant du support de grille
de la paroi latérale.
74
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74


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