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ISOLATED, in such a way that the heat
generated from the oven, measured on
the right hand side of the bottom of the
cooking hobs, does not exceed 60°C.
Failure to follow this precaution, could
cause a malfunction in the TOUCH
CONTROL system.
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.2) 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.4). If the lower part of the appliance
after installation, is accessable via the
lower part of the furniture, it is necessary
to mount a separating panel keeping in
mind the distances indicated (Fig.3).
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.6)
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
the induction system is the direct
transference of heat from the generator
to the cooking recipient.
This
system
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
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 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.5).
There are other induction-capable pots
and pans whose bases are not completely
ferromagnetic. If the base of the cookware
it's not completely ferromagnetic, only
the area that is magnetizable will get hot.
- 14 -
characteristic
offers
the
heating
time
and
of
following
low
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