Examples Of Cooking Power Setting; Maintenance And Cleaning; What To Do In Case Of A Problem - Novy 1763 Mode D'emploi Et D'installation

Examples of cooking power setting

(the values below are indicative)
1 to 2
2 to 3
3 to 4
4 to 5
6 to 7
7 to 8
9
P and

MAINTENANCE AND CLEANING

Switch-off the appliance before cleaning.
Do not clean the hob if the glass is too hot because they are risk of burn.
 Remove light marks with a damp cloth with washing up liquid diluted in a little water. Then
rinse with cold water and dry the surface thoroughly.
 Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches
must be absolutely avoided.
 Do not ever use any steam-driven or pressure appliance.
 Do not use any object that may scratch the ceramic glass.
 Ensure that the pan is dry and clean. Ensure that there are no grains of dust on your
ceramic hob or on the pan. Sliding rough saucepans will scratch the surface.
 Spillages of sugar, jam, jelly, etc. must be removed immediately. You will thus prevent the
surface being damaged.

WHAT TO DO IN CASE OF A PROBLEM

The hob or the cooking zone doesn't start-up :
 The hob is badly connected on the electrical network.
 The protection fuse cut-off.
 The looking function is activated.
 The sensitive keys are covered of grease or water.
 An object is put on a key.
The control panel displays [ U ]:
 There is no pan on the cooking zone.
 The pan is not compatible with induction.
 The bottom diameter of the pan is too small.
The control panel displays [ E ] :
 The electronic system is defective.
 Disconnect and replug the hob.
The control panel displays [ L ] :
 Refer to the chapter control panel locking page.
Melting
Reheating
Simmering
Defrosting
Steam
Water
Medium cooking
Simmering
Cooking
Frying, roosting
Boiling water
Frying, roosting
Boiling water
Sauces, butter, chocolate, gelatine
Dishes prepared beforehand
Rice, pudding, sugar syrup
Dried vegetables, fish, frozen products
Vegetables, fish, meat
Steamed potatoes, soups, pasta,
fresh vegetables
Meat, lever, eggs, sausages
Goulash, roulade, tripe
Potatoes, fritters, wafers
Steaks, omelettes, fried dishes
Water
scallops, steaks
Boiling significant quantities of water
60