September 23, 2019
We love to cook, but sadly cooking doesn’t come without its mess. At ILVE, we want your range cooker to be as immaculate as the day you bought it, so we’ve put together a step by step guide to help you keep your cooker spotless!
When cleaning the brass burner rings, use warm water with washing up liquid and a nylon scourer. Rinse them well and dry completely before you put the back on the hob. After cleaning, ensure that the burner holes are dry and not blocked with water or soap.
When you clean alloy burner bases, use soaped wire wool. This is the best to remove residue. When it has been removed, polish with brass or metal polish and a soft cloth. The more you polish them the longer they will stay clean. When re-assembling the burners, always ensure that the notches on the brass burner ring are seated firmly into the base for the gas to ignite and the flame to be stable.
When cleaning your gas hob, do not use any abrasive cleaners on the stainless steel, this could discolour or damage the hob top!
With a soft cloth/soft sponge, use warm water and washing-up liquid to wipe the top clean. Whilst it is still damp, polish dry with a micro fibre cloth or old hand towel. Or use one of the degreaser spray which works like magic! Always work in the same direction as the grain of the stainless steel, rinse well and polish dry.
The pan supports and burner caps are made from cast iron with a protective coating of acid resistant enamel. Always allow these to cool completely before you start cleaning. Immerse them in warm water and wipe with a soft cloth. We find washing up liquid is the best to use to clean them. When placing the pan supports back onto the hob, always ensure the support with the shortest arms is fitted onto the triple ring wok burner.
As the fry top is heavy we recommend that you clean it on the hob and don’t move it. After cooking, allow the fry top to cool until just warm. Use the ILVE spatula provided to remove any cooking residue. Wipe away any fat in the drip tray with a clean kitchen towel. Clean the whole surface with warm water and washing-up liquid, using a stainless steel scourer. Always work with the grain of the stainless steel. Some foods with a high salt content (such as bacon) may leave white marks. For these and other stubborn marks use a cream cleaner suitable for stainless steel surfaces. Clean the enamelled stand at the back of the frytop with a soft cloth, warm water and washing-up liquid.
If you have a cooker with a Coup de feu, it is important to perform a task called ‘Seasoning’ before using it for the first time. Treating the surface means that oxidation and discolouration will not occur when the metal is exposed to moisture, heat or flame
How to Season the Coup de Feu...
This process seasons the Coup de Feu and over time the burner will develop a darkened French Top surface appearance.
Warm up the Coup de feu (just on a warm setting). Add high flash point oil – we recommend sunflower, rapeseed or vegetable oil. Spread the oil lightly on the Coup de Feu, and make sure not to overdo the oiling. The concentric circles are open to the burner below. Once it is lightly and evenly spread across the Coup de Feu surface increase the temperature and let the oil burn off for ½ an hour.
Be sure to turn your cooker hood/open a window as smoke will occur in the normal burn-off process
After half an hour turn off the burner, and let it cool. Use fine steel wool or a scrubbing pad (not sponges) to rub off the burner oil. After you have scrubbed and wiped the surface dry, immediately add another very light layer of oil to keep it from oxidizing or rusting. This helps the hob top last for a long time.
We recommended you put a light film of oil on the Coup de Feu burner top if you won’t use be using the Coup de Feu for extended periods of time. The seasoning process should be repeated often to build up a resistance to exposure to water and humidity that naturally occurs during cooking.
You can also remove the smaller circular/round rings of the Coup de Feu – follow instructions above for oiling and the place into oven at 200°C for 1 hour. Then follow above instructions for cleaning of the rings before placing back into position on the Coup de Feu before next use.
Never place food directly onto the Coup de Feu surface – proper cookware or containers should always be used.
For cleaning the fascia controls, do not use strong or abrasive cleaning agents. This can cause damage to the calibrations and icons, and permanently scratch the surfaces. Use only a well wrung dish cloth and dry with a paper towel, micro fibre cloth or hand towel.
When cleaning the oven cavity, we recommend using washing up water or good quality enamel cleaner.
The stay-clean liners can be cleaned by turning up to 200ºC for one hour or more if necessary. Do not attempt to wipe the interior until it has cooled to a warm temperature. This will incinerate any grease or cooking residue on the stay clean liners – please note that this will produce a strong smell or some light smoke, so it is recommended to turn on the extractor fan or open windows to properly ventilate the kitchen.
Once the cleaning process has been completed, simply wipe out any burnt off residue from the base of the oven using a soft cloth and warm soapy water.
For more stubborn residue on the oven floor, a nylon scourer can be used along with oven cleaning solution. Be careful not to use any soap or cleaning products on the stay clean liners as this can damage the self-cleaning properties.
When cleaning the glass doors, firstly clean the glass with washing up water, then use a good quality ceramic hob cleaner. This gives the glass a high gloss finish, and will help the glass stay clean for longer.
The doors can also be completely removed for easy cleaning, each panel can be removed and reassembled.
... and there we have it. You will now have a sparkling cooker that is ready to be used again and again!
Remember, regular cleaning prolongs the life of your range cooker! Keep it clean and well maintained to enjoy your cooker for many years!
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