5
VENTILATION
The distance between the cooktop and built-
in kitchen’s furnitures or cooking apparatuses
must guarantee sufficient ventilation of the air
(Fig.3). 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 the ratings 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.
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 fib eglass 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. 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.6).
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.6A). 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.6B). 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.
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.
