Handleiding
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9
ELECTRICAL CONNECTIONS
The distance between the cooktop and built-in kitchen’s furniture or cooking apparatuses must guarantee sucient
ventilation of the air. 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 identication plate xed on the lower part of the
worktop;
• the system is tted with ecient 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 identication 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 breglass top remains cold, the heat felt on the cooking top is that reected 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. The recipients must contain iron. You can check whether the material of the pot is magnetic with a
simple magnet (Fig.6).
We advise recipients having a at base (Fig.7A). 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.7B).
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.
VENTILATION
COOKING ZONE
DIAMETER
MINIMUM PAN
DIAMETER
Ø 145 mm 80 mm
Ø 210 mm 130 mm
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Productinformatie
| Merk | Freggia |
| Model | HCI43B |
| Categorie | Fornuis |
| Taal | Nederlands |
| Grootte | 3158 MB |