User manual ROSIERES RVM 324

[. . . ] Therefore, this work must be entrusted to a professional who can carry it out in compliance with the technical standards in force. However, if despite this recommendation, the consumer carries out the installation themself, the ROSIERES will not accept any responsibility in case of technical failure of the product whether or not it causes damage to goods and/or persons. «The installation receiving the appliance referred to must comply with the standard in force in the installation country». The ROSIERES does not accept any responsibility if this provision is not complied with. [. . . ] 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. Use pans big enough to fully cover the heat source: it is best to make sure that the bottom is at least as large as the cooking zone. If the bottom is slightly larger, the energy is used most efficiently. ~~~~~~~~~~~~~~~~~~~~~ The following information will help you select the pans best adapted to obtain good results. The "Sandwich" bottom combines the qualities of stainless steel (appearance, long life and stability) with the advantages of aluminium or copper (heat transmission and uniform distribution). Warning: sometimes aluminium residues appear as traces on the hob, but they can be removed if cleaned off rapidly. Excellent performance, but copper can leave traces that can look like scratches. However, do not let water evaporate from pans completely, the overheated metal can stick to the surface. An overheated copper pan can leave traces that risk marking the hob permanently. Locate the sign corresponding to the surface unit you need : According to model rear right rear left front left front right rear front It is recommended to heat the pan on high level until properly warmed up and then lower to desired cooking setting. The residual heat indicator lights up when the surface unit temperature is 60°C and above. It will stay on, even if the unit is switched off, until the surface has cooled down. To switch off a surface unit, turn the corresponding knob back on the "0" setting. The RVM 634 vitroceramic hob has a surface unit with extension, allowing the use of large sized cooking vessels. To switch on the 1500 W surface unit, turn the knob right to the requested setting. To switch on the surface unit with extension, turn the knob right, pass over the setting 12, force the spring till the stop, then come back on the requested setting. By setting the knob on "0", the surface unit will totally stop. When you become familiar with using your hob you will be able to work out settings to suit yourself. Hob on/off button Cooking zone selection button Heat level display "-" touch "+" touch Timer selection button Timer display Control locking button with indicator lamp Additional cooking zone control touch Cooking zone programming indicator: when displayed, it shows that the timer controls the cooking zone 11. Off: the cooking zone or timer is set to the last recarded data * according to model After powering up the hob, wait 8 seconds to activate the electronic controls. In each display zone the heat level displayed and the control LED blinks. [. . . ] Marks from an aluminium or copper pan, but also mineral, water or food deposits; they can be removed using the cream cleaner. The shunts are not positioned correctly on the certain zones don't work terminal board. Have a check made that the connection is done in compliance with the recommendations, page 28 & 29. A big spill or object covers at least two buttons, for at least 10 seconds. [. . . ]