Nord Inox FRIONOR PI603, Руководство пользователя

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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.
Equipment complying with IEC 61000-3-12
INDUCTION COOKING
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 fibreglass top remains cold, the heat felt
on the cooking top is that reflected from the
base of the recipient.
COOKING LEVELS
LEVEL SUITABLE FOR
1 - 2 - Mild heating for small quantities of food;
- Melting of chocolate, butter and foods that
burn quickly;
- Low heat cooking;
- Slow heating;
3 - 4 - Warming up;
- Fast low heat cooking;
5 - 6 - Pancakes;
7 - 8 - Sautéing;
- Cooking pasta;
9 - Frying;
- Fast cooking;
- Boling up the soup;
- Boiling water;
COOKING RECIPIENTS
The use of appropriate recipients is an
essential factor for induction cooking. Check
that your pots are suitable for the induction
system. Only ferromagnetic cookware made
of the following materials is suitable for
induction cooktops:
• Enameled steel
• Cast iron
• Induction-capable cookware of stainless
steel.
To determine whether the cookware is
suitable, check whether the base of the pot or
pan attracts a magnet (Fig.4).
There are other induction-capable pots
and pans whose bases are not completely
ferromagnetic. To get good cooking results,
we recommend that the dimension of the
ferromagnetic area of the cookware match
the size of the burner.
We advise recipients having a flat base (Fig.4).
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.1C). The cooking zones allow
the use of recipients with bases of various
diameters.
USING THE COOKTOP
The appliance is operated using the control
panel sensor keys.
Functions are controlled by touching the
sensor keys and confirmed by displays and
acoustic signals. Touch the sensor keys from
above, without covering other sensor keys.