12
a malfunction in the
TOUCH CONTROL
system.
POSITIONING
The domestic appliance was built in order
to be encased on a work surface, the way it
is illustrated in the graph (Fig.1). Predispose
sealing material (Fig.2) along the whole pe-
rimeter (for dimensions of the cut see Fig.1).
Lock the domestic appliance into place with
4 supporters, keeping in mind the width of
the surface (Fig.4). If the lower part of the
appliance after installation, is accessable via
the lower part of the furniture, it is neces-
sary to mount a separating panel keeping in
mind the distances indicated (Fig.3).
VENTILATION
The distance between the cooktop and bu-
ilt-in kitchen’s furnitures or cooking appara-
tuses must guarantee sufficient ventilation
of the air (Fig.3). Not to use the cooktop if in
the oven is in course the pyrolysis process.
ELECTRICAL CONNECTIONS (Fig.5)
Before making the electrical connections,
check that:
-the system ratings meet the ratings indica-
ted on the identification plate fixed on the
lower part of the worktop;
-the system is fitted with efficient ground
wires in accordance with the laws and cur-
rent standards.
Grounding is mandatory by law.
If the domestic appliance is not supplied
with a cable and/or suitable plug, use
material suitable for the absorption value
indicated on the identification plate and the
operating temperature. If wishing to make a
direct connection to the mains, an omnipo-
lar switch must be installed with a minimum
3 mm opening between the contacts and
appropriate for the load indicated on the
plate and in accordance with current stan-
dards (the yellow/green ground conductor
must not be disconnected by a switch).
When the appliance has been installed, the
omnipolar switch must be easily reachable.
INDUCTION COOKING
The fundamental characteristic of the
induction system is the direct transference
of heat from the generator to the cooking
recipient.
Advantages:
-The transference of power takes place only
when the recipient is placed on the cooking
zone.
-The heat is generated only at the base of
the recipient and transferred directly to the
food to be cooked.
-Reduced heating time and low consu-
mption of power during the beginning of
cooking, allowing a global saving of power.
-The fibreglass top remains cold, the heat
felt on the cooking top is that reflected from
the base of the recipient.
Cooking recipients
The use of appropriate recipients is an es-
sential factor for induction cooking. Check
that your pots are suitable for the induction
system. Only ferromagnetic cookware made
of the following materials is suitable for
induction cooktops:
• Enameled steel
• Cast iron
• Induction-capable cookware of stainless
steel.
To determine whether the cookware is sui-
table, check whether the base of the pot or
pan attracts a magnet (Fig.6).
There are other induction-capable pots
and pans whose bases are not completely
ferromagnetic. To get good cooking results,
we recommend that the dimension of the
ferromagnetic area of the cookware match
the size of the burner.
We advise recipients having a flat base
(Fig.6A). This way you can use the power
optimally.
Do not use recipients with a rough base to
avoid scratching the thermal surface of the
top.
