Operation Manual

USER’S MANUAL
Ceramic hobs are a recent development in cooking technique. The principle is relatively simple and
involves placing a heat source, generally an electric element, underneath a glass-ceramic surface,
that is capable of withstanding high temperatures.
The heating element transmits heat in infrared form through the glass and delivers it to utensils
placed on the hotplate. The area that is not affected by the radiation therefore remains cold.
Radiant hotplates provide very fast temperature increases and controllability because of their low
thermal inertia. This feature is useful for all dishes that require rapid variation in the rate of heating.
The atness of ceramic hobs ensures good stability and prevents any risk of tipping over. They are
also particularly easy to maintain.
Description
The vitroceramic cooktop version comprises a 6 mm thick vitroceramic plate equipped, according to
the model, with the following:
- d’un foyer simple circuit Ø 210 d’une puissance de 2100 Watts .
- d’un foyer double circuit Ø 140/210 d’une puissance de 1000/2100 Watts .
The single plate is controlled by a 6-position selector switch. The dual plate has an inner 1400 W
circuit controlled by a power control and an external 700 W circuit controlled by an additional selector
switch.
The double-circuit hob comprises a 1,100 W internal circuit controlled by a heating power controller
and an external 1,000 W circuit controlled by an additional selector switch.
N.B : All the hobs are equipped with an after-heat warning light. The warning lights (1) come on
several seconds after the appropriate hob has been switched on and go out when the heat of the hob
drops below approximately 70°C, i.e. a temperature that presents no danger to the user.
Use
Select the control knob for the chosen hotplate, the adjacent indicator lamp is lit.
Single plate :
Start cooking in position 6 depending on the quantity to be cooked and reduce
the setting according to the type of cooking required.
The various positions are best suited to the following examples of cooking
operations:
1 & 2 = Keeping food warm or preparing sauces.
3 & 4 = Gentle simmer or maintain cooking.
5 & 6 = Sustained simmer or cooking pasta or rice once water has boiled
CERAMIC HOB
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Ft 145a - GB - Rév 02 - Modifié le : 08/09/08 36/48
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