Freggia HCI320, User Manual

Page: 9 / 44

GB
9
ELECTRICAL CONNECTIONS
The distance between the cooktop and builtin kitchen’s furnitures or cooking apparatuses 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 indicated 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 current 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 omnipolar 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
standards (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 consumption 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 essential 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 suitable, 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.
VENTILATION