Completion Of Operation; Cleaning And Care; Notes On Stainless Steel (Risk Of Corrosion!) - Salvis Smartline Série Mode D'emploi

deep-frying oil/fat
Consumption too high
Discolouration
6.

Completion of operation

. Turn rotary switch to the 0 position.
● The indicator lights go out.
● If the deep-frying fat is used and must be drained: Only allow the deep-frying fat to cool down
enough so that it does not solidify and, thus, block the drain pipe when being drained (for empty­
ing the tank, refer to page 28 chapter 7.2)
. Clean the appliance, refer to the following chapter 7. "Cleaning and Care".
. Switch off the electric main switch upstream of the appliance, or disconnect the mains plug.
7.

Cleaning and Care

Instructions
● Do not apply any caustic cleaners to the fascia panel or rotary switches!
● Do not spray or clean the appliance with water hoses, high pressure cleaners, high pressure
steam cleaners or steam cleaners!
● Follow the instructions supplied by the manufacturer of the cleaning product!
● Do not use abrasive cleaning agents!
● Stainless steel may not come into prolonged contact with concentrated acids, essence of vinegar,
salt solution, mustard or spice mixtures. Prolonged contact with these substances will damage
the protective coating. Rinse stainless steel surfaces clean and rub them dry after use.
7.1

Notes on stainless steel (risk of corrosion!)

● Please note! Even high-quality stainless steel can corrode if handled improperly. Salt, acids, chlo­
rine, iodine and food residues destroy the protective coating and can result in corrosion and pit­
ting, also with high-quality stainless steel!
● The stainless steel surface forms a new protective layer after damage, but only if air or
oxygen-rich water has time to react with the surface.
● If residues, e.g. lime, protein or starches are not completely removed, it prevents air or oxygen-
rich water from getting to the stainless steel surface. A protective coating cannot be formed and
this causes corrosion e.g. pitting damage, even on high-quality steel. Therefore, clean thoroughly
to prevent residues from sticking.
Causes
Temperature for the food was set too high or too low
Insufficient dripping time for the deep-frying oil or fat
Excessive cooking time
Oil contaminated by bakeware / spices
The deep-frying oil or fat used too long
Food remains (breadcrumb coatings) was not removed
en
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