User manual ROSIERES 5151

[. . . ] caution: · Before connecting, check the power supply voltage shown on the meter, the circuit breaker setting, the fuse rating and the earth continuity of the installation. The electrical connection to the mains must use an earthed socket outlet, or pass through an all-pole cutting device having a minimum contact opening distance of 3 mm. The green/yellow protection wire must be linked to the earth terminals, of the appliance on one side, and the installation on the other side. We cannot be held responsible for any incident or its consequences that may arise during the use of an appliance not linked to the earth, or linked to an earth whose continuity is defective. [. . . ] Leave a gap of at least 5 cm between the appliance and any neighbouring vertical surfaces. If, according to the hob's installation, the casing bottom is near a zone normally accessible during handling and/or storage, install a partition 1 cm from the casing bottom, to prevent any risks of burns or deterioration. Opening 10 X 10 cm for the power supply Fitting the hob above a ventilated oven* (*equipped with a cooling fan It is forbidden to fit the hob above a non-ventilated oven High light zone : a metallic conductor strip is spread uniformly over the whole surface unit. It is effective within 3 seconds and is suitable for steady, homogeneous and also sustained cooking. It is suitable for frying meat, rapid boiling and intensive cooking where a hight temperature is required for a very short period of time. -----------------------------------------------------------------------------------------------------------------------The new ceramic hob improves performance thanks to better heat exchange between the High Light system and the ceramic surface. This enhances the heat output achieving the same performances as the traditional coup de feu. Thanks to technical know how and to the new design the hob delivers an improved performance yet retaining its durability and quality. The cooking efficiency improves by 15%, thanks to the new "Coup de feu". You should use high quality utensils to obtain good cooking results: Use high quality utensils with flat bottoms: a very flat bottom eliminates hot spots causing food to stick, and the thickness of the metal gives excellent heat distribution. Make sure that utensil bottoms are dry: when you fill the container or use a pan straight out of the fridge, for example, make sure that it is dry; this check will stop any dirt getting on the cooking surface. Melting heat Keeping hot Heating up Thawing, stewing, full cooking, low temperature cooking Cooking without lid Frying, meat browning and roasting High temperature cooking and roasting, seizing Frying, boiling large quantities of water. Now the zone goes off, the indicator The heat level automatically goes down to . GENERAL STOP The cooking zones and the timer can be stopped at any moment by pressing for 3 seconds on the On-Off button. RESIDUAL HEAT INDICATOR The control panel tells the user when the surface temperature of the cooking zones exceeds about 60°C, by the following displaying: . For ending the cooking, we advise switching off the cooking zone and using the residual heat of the zone to finish cooking gently. After a cut in the current, the residual heat indicator disappears completely, even if the surface temperature exceeds 60°C. To stop the additional zone: the cooking zone with addition must be live: in the display zone, the lamp must be on. The control LED near the heat level must be displayed, it shows that the zone is live. The programmed time can be modified at any moment by pressing the timer selection button, the timer control LED must be on. When the time has run, the cooking zone goes off automatically and an audible beep sounds for 1 minute. The programmed time can be reset to using the button and pressing the and buttons at the same time, the cooking zone is then no longer linked to the timer but stays operational. [. . . ] Only use flatbottomed utensils, that are heavy and have a diameter at least the same as the cooking zone. Incorrect cleaning or rough-bottomed pans are used; particles like grains of sand or salt get between the hob and the bottom of the pan. Refer to the "CLEANING" section; make sure that pan bottoms are clean before use and only use smooth bottomed pans. dark stains · Use a razor blade and follow the "CLEANING" section. [. . . ]