13 | Care
82 / 96 Original instructions for use
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Hydrochloric acid, lye, sulphurous substances, or other oxygen-consuming agents
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Pot scrubber with steel wool
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Steel wool
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Sharp or pointed tools
13.4 Cleaning the pan
CAUTION
When the pan base is hot, cold water may heat up very quickly and sizzle out of the pan.
Coming into contact with hot water droplets can cause scalding injuries.
1. Allow the pan to cool on its own. Do not attempt to accelerate the process using cold water or ice.
Core temperature probe
automatic water filling
Pan valve
Seal
Cleaning the pan interior
1. Make sure to clean the edges and corners of the pan thoroughly.
2. Remove any traces of food and grease, starch, or protein residues.
3. To remove stubborn scale deposits or stains, pour diluted white vinegar into the pan and bring it to a boil.
4. After that, drain the diluted vinegar and rinse the pan thoroughly.
Cleaning the pan exterior
1. Only clean the pan exterior when the pan is fully lowered.
2. Clean the pan exterior using a soft sponge.
3. When cleaning, make sure to apply water to the unit only from above.
Cleaning the pan lid seal
1. Clean the pan lid seal using a soft sponge.
2. Make sure to clean the groove between the lips of the seal, which may have collected water.
Cleaning the core temperature probe
1. Clean the core temperature probe and its cable using a soft sponge.
Cleaning the steam nozzle
Please note that units without pressure cooking system have one steam nozzle. Devices with a pressure cooking
system have two steam nozzles.
1. Remove the steam nozzle by hand, without using tools.
2. Clean the notch for the steam nozzle using the hand shower.
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