Homend ROYALTEA PLUS 2 IN 1 Benutzerhandbuch Seite 35

Recommendations:
It is normal for water droplets to accumulate
under the teapot. We recommend you to
serve by rubbing the base against the body
when lifting it out of place. If you want your
tea not to go stale for long hours, remove
the filter from the teapot with the tea
granules after brewing. The brewed tea
remains fresh for hours.
After putting tea in the filter, run cold water
over the tea and then place the filter in the
teapot. Thus, you will make your tea free
from dust etc. When you use the steriliza-
tion mode, if you want your water to cool
down more quickly after boiling, we
recommend you to keep the cover open.
WHAT SHOULD YOU PAY ATTENTION
WHILE CLEANING YOUR TEA MAKER?
Before you start to clean your tea maker,
please disconnect the power supply first.
Firstlyi press the off button and then
disconnecy the plug from the socket.
U S E R ' S M A N U A L
After your tea maker has cooled down, you
can start to clean it. You can wash the filter
of your Homend tea maker by hand or in
the dishwasher. Do not immerse other parts
in water. You can wipe it with a dry cloth if
necessary.
Drain the water from the kettle and teapot
of your tea maker and wipe the outside with
a dry or damp cloth. Do not clean any part
of your tea maker by using aggressive clean-
ing agents or chemical cleaners.
Never allow the cord or plug of your tea
maker to get wet.
WHAT SHOULD I DO AGAINST SCALING?
In the kettle of your tea maker,
sediment and scale will build up over time.
This is a normal phenomenon that occurs
depending on the hardness of the water.
You can get rid of sediment and scale with a
simple process.
If the sediment and scale in your kettle
are soft: Put 100 ml (a little less than half a
cup) of vinegar in your kettle with half a liter
of water. Then turn on your kettle with the
mixture and leave it to cool down. Finally,
hold the mixture for one night, then shake
well and pour it out.
You will see that the sediment and scale
residues have completely disappeared.
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