DeLonghi KBX3016 - Manual (Page 5)

Kettle
Care and maintenance
Cleaning the kettle
• Allow the kettle to cool down fully and disconnect the appli-
ance from the mains before cleaning.
• Do not immerse the kettle or base in water.
• Use a soft dampened cloth to wipe the outside of the kettle
and dry with a soft, dry cloth.
• DO NOT use metal polish or harsh scouring agents.
• Ensure that all connectors and sockets are kept dry.
Scale
Scale is mainly calcium carbonate (chalk), a harmless, naturally
occurring mineral found in most water supplies. “Hard” water con-
tains more of this mineral than “soft” water.
When the water is heated, the minerals in the water solidify, making
the water appear cloudy. These minerals form a thin film on the
walls, element and on the surface of the water.The water may look
like it has white coloured pieces of plastic floating on the surface.
On traditional kettle elements, scale forms a hard white “crust”
which adversely affects performance and reduces the life of the
element.
As soon as you notice a film forming on the water, or, when
cleaning the filter, if you notice a film on the walls or the element,
simply rinse the kettle and wipe it out.
Scale filter
Your kettle is fitted with a scale filter to prevent loose particles of
scale being poured into your beverage.This filter is both removable
and washable.
The frequency with which you will need to clean any scale deposits
from your filter will depend on the hardness of water in your area
and how often you use the kettle.
You should remove and clean the water filter when you notice any
deposits being left on the filter or if the pouring efficiency is
impaired.
Removing the scale filter
• Allow the kettle to cool down fully.
• Disconnect the appliance from the mains electrical supply.
• Make sure that your hands are clean and free from soap, cream
or anything which might taint the water.
• Empty the kettle and remove the filter as shown in figure 1.
• Rinse under a tap while brushing with a soft brush (fig. 2).
• Replace the filter (fig. 3).
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