Start-up and use
Horizontal Operating Layout:
Heater 4
front right
Heater 2
rear left
Heater 3
rear right
(+)
(-)
(TOS)
(H)
Q
uick User Guide:
Sensor calibration:
Sensor calibration will be made after every "power on" of the power
lines. During sensor calibration "-" will be shown in all displays. Do
not cover the sensors during this time. Prevent control from high
ambient light levels.
Switch on control:
Operate “H” sensor (on the right
side) for at least 1 sec.
Select heater:
Flashing "0" or “X” (already selected cooking
level) shows selected heater. Heater selection
can be made by toggling heaters with TOS
Sensor.
Cooking Level Selection:
Once a heater is selected, touch “+” to increase the cooking level,
touch “-” to decrease the cooking level
S
w
it
c
hing o
ff
a heate
r:
In order to switch off a selected heater touch "+" and "-" sensor sim-
ultaneously.
Heater 1
front left
For the first time use, operate your electric cooker for 5 minutes in po-
sition 3 without placing a utensil on it. This is going to provide for the
hardening of the heat resistant material on the cooker.
In order to get the maximum efficiency out of the heaters, please pay
attention to the sizes of the utensils that are going to be placed on the
heaters and the utensil to be flat base one.
The diameter of the bases of the utensils to be used; should be the
same as the diametre of the heater. While buying new sets of utensils,
please pay attention to the dimensions of the heater surfaces.
In order to protect the glass surface of your cooker; the cap of the
cooking utensil should be closed during the cooking procedure.
Aluminium or copper based utensils may leave traces to be
cleaned on the glass surface after the cooking procedure which
will require cleaning.
Utensils with barbed bases should not be used since they may
scratch the glass surface.
The bases of the cooking utensils should be clean and dry before
using on the cooker.
The base of the cooking utensil should be a bit concave while cold.
When it is heated in this manner due to a little bir of expansion, the
contact with the surface of the cooker would have been increased and
the maximum amount of heat transfer is thereby provided from the
cooker to the utensil. For the enamel utensil bases the best thick-
ness is 2 to 3 mms; however the same measurement is 4 to 6 mms
at its best for stainless steel utensils with sandwich type bases.
To decide on whether the base of the utensil is correct or not; a very
simple test could be performed (when it is cold). Keep the base of
the utensil on a flat table and cut down some paper shreds and
pass them underneath the utensil. (for an enamel utensil, 5 to 10
paper shreds; and for a stainless steel utensil, 2 to 5 paper shreds
are going to be appropriate).
