Electrolux C 67100 K, Service Manual

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TSE-N 05.00 A. B. 599 50 82 38 EN
How to avoid damaging your appliance
- Do not use the cooking surface as a work surface or for storage.
- Do not use the cooking zones with empty pots and pans.
- Glass ceramic is insensitive to temperature shock and very robust, however it is not unbreakable.
Especially sharp and hard objects that fall on the cooking surface can damage it.
- Do not use pans with damaged bases that are rough and have burrs. Scratching may occur when
the pans are slid.
- Do not place any pans on the cooking surface frame. Scratching may occur or the paint damaged.
- Make sure that no acidic liquids, e.g. vinegar, lemon or descaling agents are spilt onto the frame of
the cooking surface, since these cause matte spots.
- If sugar or a preparation with sugar comes into contact with the hot cooking zone and melts there it
must be cleaned off immediately with a scraper while it is still hot. If it cools, damage to the surface
may occur on removal.
- Keep all items and materials that can melt away from the glass cera-mic surface, e.g. plastics,
aluminium foil, or oven foils. If something of this nature should melt onto the glass ceramic surface,
it must also be removed immediately using the scraper.
- Avoid boiling pans dry. The bases could be irreparably damaged in the process and the glass
ceramic cooking surface also damaged.
Appliance description
Function and the way the induction cooking zone works
A copper wire induction coil is beneath the glass ceramic cooking surface. This generates
electromagnetic fields, which act directly on the base of the pots and pans and not, as with other heating
up methods, first heat up the glass ceramic. This means that the base of the pan is immediately heated
up, which saves time and energy. Since the heat required for cooking is generated directly in the base of
the pan the cooking zone itself hardly warms up. It only receives the reflected heat from the pan base.
Note:
If there is no pot or pan on the cooking zone there is no energy transfer (heating up) and thereby
absolute security against acci-dental switching on.
For technical reasons it is necessary that a cooling blower operates
when the induction cooking zone is on.