Haan MS-30 - Manual (Page 26)

pg 24 877-HAAN DIRECT / 877-422-6347 www.haanusa.com
Care & Maintenance
Always be sure that your STEAM
SYSTEM II is UNPLUGGED from
the wall receptacle prior to
cleaning or before emptying
the water tank.
• Turn your STEAM SYSTEM II off and unplug the
unit from the electrical outlet. Allow it to cool
completely before preparing to store it away.
• Prepare to store the STEAM SYSTEM II by winding
the cord up and placing it in the compartment for
that purpose found at the rear of the Canister
(Fig 47).
• Always empty the water tank once you have
finished using your STEAM SYSTEM II and
before you store the unit.
• Always allow the STEAM SYSTEM II to cool for
five (5) minutes before removing any attachments
or the Ultra-MicroFiber pad.
IMPORTANT NOTE: The MS-30 emits steam at 212˚F
to sanitize the area of use. The attachments get very
hot during use. Care should be taken when using this
appliance and DO NOT touch the attachmants during
use except in the approved manner as outlined
in this manual.
• Store cool attachments in the Storage Compartment
or the included White Accessory Bag (Fig 48a & b).
• Remove the Ultra-MicroFiber pad and wash it in
warm water with a mild detergent. Never use
bleach or fabric softener when cleaning the ultra-
MicroFiber pad. The Ultra-MicroFiber pad can
be washed in a washing machine set on the gentle
cycle. We recommend that you air dry the pads
for 24 hours, but they can also be dried in a
clothes dryer on a low heat setting.
• Hang the Steam Head by the tab on the lower
Extension Pole on the back of the Canister. There is
a tab opening there for this purpose (Fig 49).
• To clean the body of your STEAM SYSTEM II or
any of the attachents, wipe the surfaces down with
a damp cloth.
• Store the unit upright in a protected dry area.
Any other maintenance or service not included in
this manual should be performed by an authorized
service representative.
Customer Care: 1-877-HAANDIRECT (1-877-422-6347)
IMPORTANT
!
i
CAUTION
!
i
Do not immerse your STEAM
SYSTEM II in water or any
other liquid.
Fig 47
Fig 48
b
a
b
Fig 49