Glem GTI640LWH, Руководство пользователя

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13
POSITIONING
The domestic appliance was built in order to
be encased on a work surface, the way it is
illustrated in the graph (Fig.1). Predispose
sealing material (Fig.4) along the whole
perimeter (for dimensions of the cut see
Fig.1). Lock the domestic appliance into
place with 4 supporters, keeping in mind
the width of the surface (Fig.2).
If the lower part of the appliance after
installation, is accessible via the lower part
of the furniture, it is necessary to mount
a separating panel keeping in mind the
distances indicated (Fig.3). This is not
necessary if underneath the induction hob
is installed an oven.
VENTILATION
The distance between the cooktop and
built-in kitchen’s furniture or cooking
apparatuses must guarantee sufficient
ventilation of the air. 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 those 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.
USE AND MAINTENANCE
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 vitroceramic 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. The recipients must
contain iron. You can check whether the
material of the pot is magnetic with a simple
magnet (Fig.6). We advise recipients
having a flat base (Fig.7A). This way you
can use the power optimally.
Do not use recipients with a rough base
to avoid scratching the thermal surface of
the top.
A very important factor in induction cooking
is the dimension of the pot compared to
the plate used (Fig.7B).
The cooking zones allow the use of
recipients with bases of various diameters.
It is, however, preferable to use the
appropriate cooking zone for the dimension
of the pot.