10
is illustrated in the graph (Fig.1). Predispose
sealing material (Fig.4) along the whole peri-
meter (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.2). If the lower part of the
appliance after installation, is accessable via
the lower part of the furniture, it is necessa-
ry to mount a separating panel keeping in
mind the distances indicated (Fig.3).
This is not necessary if underneath the
induction hob is installed an oven.
VENTILATION (Fig.5)
the distance between the cooktop and built-
in kitchen’s furnitures or cooking apparatu-
ses must guarantee sufficient ventilation of
the air. Not to use the cooktop if in the oven
is in course the pyrolysis process.
ELECTRICAL CONNECTIONS (Fig.6)
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.
USE
The fundamental characteristic of the induc-
tion 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 con-
sumption 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.
The recipients must contain iron
. You can
check whether the material of the pot is
magnetic with a simple magnet (Fig.7).
We advise recipients having a flat base
(Fig.8A).
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.
A very important factor in induction cooking
is the dimension of the pot compared to the
plate used (Fig.8B). The cooking zones allow
the use of recipients with bases of various
diameters. It is, however, preferable to use
the appropriate cooking zone for the dimen-
sion of the pot:
- if pot diameter is 160 mm, the Pot.detec-
tion. is 90 mm and the Pot.max is 180 mm;
- if pot diameter is 200 mm the Pot.detection
is 120 mm, and Pot. max. 210 mm.
CONTROL PANEL(Fig.9)
B
B
B
B
F
E
E
E
E
D C I
D C I
D C I
D C I
H G
B
A
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