Fornelli PIA 60 MERIDIANA, Руководство пользователя

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Installation and Operating Manual
HOBS
2
INDUCTION PRINCIPLE
The induction cooking technology is based on the
physical principle of magnetic induction.
Key feature of this technology is a direct transfer of
energy from its generator to a cookware (unlike in the
case of conventional burners – see Figure 1).
Advantages
As compared to electric hobs, your hob is:
– Safer : the glass surface heats up less.
– Faster : less time for heating the foods.
– More accurate : the hob instantly responses to your
commands.
- More effective : 90% of consumed energy is converted
into heat.
Moreover, immediately after removing the cookware from
the hob surface the heat transfer stops, thus avoiding
unnecessary dissipation of heat.
The system automatically recognizes the other diameter
of each individual cookware and applies the power
appropriate to the particular size of the cookware.
This allows the use of cookware of different sizes,
provided that the diameter of a specific item corresponds
to maximum 10% and minimum 40% of the size of the
serigraphy on the surface of cooking hob (Figure 4)
WARNING : when using cookware with a diameter less
than 40% of the size of the serigraphy on the hob surface,
the cooking zone may not turn on.
Suitable cookware
Induction cooking is based on the use of magnetism to
generate heat. Therefore, the cookware must be made of
materials containing iron. You can check the material of
your cookware with a simple magnet.
Important:
To avoid irreparable damage to the surface of the hob,
do not use:
– cookware with uneven bottom
– metal cookware with enameled bottom
– cookware with rough. abrasive bottom to avoid
scratching the surface of the hob.
Fig. 1