08 GB- IE
ATTENTION:
should it be necessary to replace the supply cord, connect the wire
in accordance with the following colours/codes:
BLUE
- NEUTRAL (N)
BROWN - LIVE (L)
YELLOW-GREEN - EARTH ( )
Connection to the terminals on the terminal block
LAY OUT
“ 3 ”
LAY OUT
“ 2 ”
Cable
HO5V2V2F
3x2,5
3x2,5
3x2,5
Cable
HO5V2V2F
4x1,5
4x1,5
4x1,5
Cable
HO5V2V2F
4x1,5
4x1,5
4x1,5
LAY OUT
“ 1 ”
N = Neutral
T = Earth
Monophase 220-240 V~
Two phases 220-240 V2~
Three phases 220-240 V3~
Three phases 380-415 V2N~
5.
PRESENTATION
•
hilight zone
:
a metallic conductor strip is spread uniformly over the whole
surface unit. It is effective within 3 seconds and is suitable for
steady, homogeneous and also sustained cooking.
The glass-ceramic hob benefits from greater heat output which is
generated by the hilight cooking zones thereby accelerating the
cooking process. Modifications to the design of the hob have not
affected the capacity of the glass to withstand high temperatures,
but they have improved controllability.
With the "Sprinter" facility, reduced cooking times of up to 15% can
be achieved, depending upon the method of cooking and the type
of saucepans being used.
6. HOB COOKWARE ADVICE
Using good quality cookware is critical for setting
the best performance from your hob.
Always use good quality cookware with perfectly flat and
thick bases :
using this type of cookware will prevent hot spots that cause
food to stick. Thick metal pots and pans will provide an even
distribution of heat.
Ensure that the base of the pot or pan is dry :
when filling
pans with liquid or using one that has been stored in the
refrigerator, ensure that the base of the pan is completely dry
before placing it on the hob. This will help to avoid staining the
hob.
Use pans whose diameter is wide enough to completely
cover the surface unit :
the size of the pan should be no
smaller than the heating area.
If it is slightly wider the energy will be used at its maximum
efficiency.
Ph = Phase
THE CHOICE OF COOKWARE
- The following information will
help you to choose cookware which will give good performance.
Stainless Steel :
highly recommended.
Especially good with a
sandwich clad base. The sandwich base combines the benefits of
stainless steel (appearance, durability and stability) with the
advantages of aluminium or copper (heat conduction, even heat
distribution).
Aluminium :
heavy weight recommended.
Good conductivity.
Aluminium residues sometimes appear as scratches on the hob,
but can be removed if cleaned immediately.
Because of its low melting point, thin aluminium should not be
used.
Cast Iron :
usable, but not recommended.
Poor performance.
May scratch the surface.
Copper Bottom / stoneware:
heavy weight recommended.
Good performance, but copper may leave residues which can
appear as scratches. The residues can be removed, as long as
the hob is cleaned immediately. However, do not let these pots
boil
dry. Overheated metal can bond to glass hobs. An overheated
copper pot will leave a residue that will permanently stain the hob.
Porcelain/enamel :
Good perfomance only with a thiny smooth,
flat base.
Glass-ceramic :
not recommended.
Poor performance. May
scratch the surface.
7. USE
• After powering up the hob, wait some seconds to activate the
electronic controls.
- Press the button .
The corresponding indicator lights
.
Electronic control of the hob is activated : in each display
zone, the heat level shows .
-
After 20 seconds whithout use, the electronic control goes off
and the starting operation has to be repeated.
. STARTING A COOKING ZONE
-
Press the selection button of the required cooking zone.
The "0" of the corresponding zone stays lighted when the
light of the others "0" is reduced.
-
Press the
-
or
+
button to select a heat level between 1 and
9. Hold down the
+
or
-
button and the heat level increases
or decreases gradually.
The following examples are for information only. Personal
experience should then let you adapt these settings to your
taste and habits.
0
:
Off
U -1
:
Dissolving
2
:
Melting
3
:
Keeping hot
4
:
Heating up
5
:
Thawing, stewing, full cooking, low temperature
cooking
6
:
Cooking without lid
7
:
Frying, meat browning and roasting
8
:
High temperature cooking and roasting, seizing
9
:
Frying, boiling large quantities of water.......
TYPE
B
7
7
