Operating Instructions
RTCSmp Induction Dual Base-Line Cookers
14
Part # 4532290 Rev 2 (1/15/14)
6
Operating Instructions
IMPORTANT
•
Induction units are more powerful, heat up pans quicker, and cook food faster than conventional cooking
equipment. Your induction unit will require different use and care than other conventional equipment. Do
not operate the induction equipment without reading this manual and follow all safety requirements. Refer
to chapter
1 Safety Requirements
.
•
This appliance is for professional use and shall be used only by qualified personnel.
CAUTION
Do not put any empty cookware on the heating area when the induction unit is
ON. The induction unit heats up empty pans very quickly. Overheated empty pan
can cause personal injury and damages to cookware and the induction unit. To
avoid overheating, always put food products or oil into the pan before turning
the induction unit on.
•
Induction unit offers short cooking time. When you turn the power level up, the temperature of the pan and
its contents is changed quickly. Therefore especially when you heat up oil or grease, check the cooking
process frequently to prevent the oil or grease from overheating and burning.
•
BROIL-DRY PROTECTION
The RTCSmp electronic temperature control monitors overheating at the pan base. When an overheated pan
(overheated oil, empty pan) is detected, energy transfer from the generator to the pan will be stopped
immediately. You must turn the unit off, let it cool down before re-starting the unit.
6.1
Proper Induction Cookware
IMPORTANT
Using unsuitable cookware on the induction unit can cause the unit to fail prematurely, void
your warranty, or incur high service costs. Refer to
Warranty
, p.2.
•
Pans with layer separation (outward and inward bubbles), arching or partially detached bottoms
must be
replaced
. When these pans are used, the sensors under the glass-top cannot detect temperature correctly.
These pans will overheat the sensors below and eventually will damage them.
Illustration below shows
examples of good and bad pans in cross-sections.
IMPORTANT: CONDITION OF COOKWARE
•
Size
Minimum size:
The bottom of the cookware must have a diameter of at least 5” (12cm). Otherwise, the
sensors will not detect the pan properly.
Do not use oversized pans
on the induction unit. The bottom of the pan must fit the glass. A hot, oversized
pan may damage the electronic components inside the induction unit.
