GUTMANN VIENTO Mode D'emploi page 44

EN
Mode of operation Induction hob
The hob is equipped with four induction hobs.
An induction coil below the glass ceramic hob generates an electromagnetic alter-
nating field which penetrates the glass ceramic and creates the heat-generating
current induced .
In an induction cooking zone, the heat is no longer transferred from a heating ele-
ment via the cooking vessel to the food to be cooked, but the required heat is
transferred to the food to be cooked.Heat is generated directly in the cooking ves-
sel with the aid of induction currents.
Advantages of the induction hob :
− Energy-saving cooking through direct energy transfer to the pot (suitable dishes
made of magnetizable material are required), increased safety, as the energy is
only transmitted when the pot is on ,
− Energy transfer between induction cooking zone and pot bottom with high effi-
ciency ,
− high heating speed ,
− The risk of burns is low, as the cooking surface is only heated by the bottom of
the pot, overflowing food does not burn solidly ,
− fast, fine-grained regulation of the energy supply .
How the extractor hood works
GUTMAN´s VIENTO hob extractor hood system has a cooking steam extraction
opening located between the four hobs.
A new, ingenious filter box system is used, which is integrated below the cooking
steam inlet opening and the outlet. This consists of two condensation grease fil-
ters and two activated carbon filters. The various filters can be removed conve-
niently without any tools.
The cooking fumes are largely cleaned of condensate, dirt particles, grease partic-
les and odour particles by this filtration.
The cleaned air is sucked out by means of a powerful fan motor, which is located
underneath the hob extractor hood .
The exhaust air is blown out by means of laterally extendable blow-out bars. The
individual power stages are controlled via the hob control panel.
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