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FR 10
Nettoyage
Les plans de cuisson seront le plus faciles à entretenir à l’aide d’un
chiffon mouillé ou d’essuie-tout (papier absorbant).
Eliminez aussi vite que possible les résidus des aliments ayant
débordé. Evitez surtout que des traces de choux rouge, de
rhubarbe et compote de pommes n’agissent sur l’émail ou sur
l’inoxydable.
Les résidus coriaces peuvent Ítre traités au moyen de Vim, Ata,
Scotch Brite, en ayant bien soin de rincer abondamment à l’eau
propre.Les bords en inoxydable peuvent Ítre nettoyés avec un
récurant liquide. Prenez soin de bien enlever les résidus de
savon après lavage surtout entre le bord et la taque de cuisson
proprement dite.
Après le nettoyage, enclenchez brièvement les plans de cuisson
afin de faire évaporer l’humidité.
Entretien des plaques de cuisson Enduire de temps à autre les
plaques d’une huile non acide (huile à machine à coudre) ou avec
produit d’entretien tel.
ENTRETIEN
22


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