bora PCH2, Инструкции по эксплуатации и монтажу

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Device description
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4.3.2 Suitable cookware
INFO The heating and heat through time for the
base of the cookware as well as the cooking
results are significantly influenced by the
structure and material of the cookware.
Cookware with this symbol is suitable for
radiant heating elements.
The cookware used for radiant heating surfaces
must be metal and have good heat conducting
properties.
Suitable cookware is made of:
Q Q
Stainless steel, copper or aluminium
Q Q
enamelled steel
Q Q
cast iron
X X
Pay attention to the cookware bottom. The base of the
cookware should not show any sign of curvature.
Due to incorrect temperature monitoring of the hob
caused by the air gap between the cookware and the
temperature sensor underneath the hob, overheating
may arise. The bottom of the cookware must not have
any sharp grooves or sharp edges to avoid scratching
the cooktop.
X X
Place the cookware (without a mat or similar) directly
onto the glass ceramic.
4.4 Safety devices
4.4.1 Residual heat display
INFO While H is displayed in the cooking zone
indicator (residual heat display), do not touch
the cooking zone or place any heat-sensitive
objects on top of it. Risk of burns and fire!
After switching it off, the cooking zone remains hot.
H
is displayed in the cooking zone indicator (residual heat
indicator). The cooking zone indicator will go out after
sufficient cooling time (temperature < 60°C).
4.3 Functional principle
Under the cooking zone is a radiant heating element with
a heating tape. When the cooking zone is switched on, the
heating tape generates radiant heat, which radiates to the
cooking zone and heats.
4.3.1 Power levels
Activity Power level
Melting of butter and chocolate,
breaking up gelatine
1
Keeping sauces and soups warm,
soaking rice
1-3
Cooking potatoes, pasta, soups, ragouts,
steaming fruit, vegetables and fish,
defrosting food
2-6
Frying in coated pans, moderate frying
(without overheating the fat)
of pork cutlets, fish
6-7
Heating up fat, browning fish,
cooking thickened sources and soups,
making omelettes
7-8
Boiling larger amounts of liquid
9
Grilling steaks and heating up water
HY
Tab. 4.2: Recommendations for power levels
The specifications provided in the table are standard
values.
Depending on the cookware and filling quantity, it is
recommended to either decrease or increase the power
level.