ROSIERES RDG342SFIN Notice D'instructions page 6

Switching on the hotplates:
To switch on the electric hotplate, turn the knob to the desired position.
Numbers 1 to 6 or 1 to 10 (fig.3), depending on whether the cooktop is fitted with a
power switch or regulator, indicate the settings in progressing temperature (See Table).
When the electric hotplate is in operation an indicator LED on the control panel lights up.
Using the electric hotplates:
Once reached the heating required, adjust the power intensity, bearing in mind that the hotplate
will continue to emit heat for several minutes after being switched off;
Depending on the food to cook, adjust the power intensity following the recommendations below:
Knob position
Switches Regulators
figure 3/A figure 3/B
0
1
2
3
4
5
6
Type of hotplates:
solid plates
The cooktop may be equipped with a Ø145mm or a Ø180mm hotplate, conventional or rapid power.
The conventional hotplate is entirely black, while the rapid hotplate has a red dot in the centre.
Essentially, the rapid hotplate differs from the conventional one because it:
- offers greater power;
- reaches desired temperature more rapidly;
Some electric plates are equipped with a safety thermostat that reduces or disconnect
power supply in case of overheating of the appliance (for example, if forgiven working).
INSTALLATION INSTRUCTIONS
Important!
-
These instructions are intended for qualified technicians.
-
The appliance must be installed correctly, in compliance with current laws.
-
Before carrying out any operation on the appliance, it must be disconnected from the electric supply.
Fitting the appliance in the worktop
The cooktop may be fitted into any worktop, as long as it is heat resistant (minimum temperature of 90°C)
The dimensions of the hole to be made in the worktop and the minimum distances between rear
and side walls and those above the appliance are shown in figure 4.
Isolation below (fig.6):
-
If the cooktop is installed without an oven below it, a separator panel must be placed between
0 Off
1
For melting (butter, chocolate, etc..)
2
3 For keeping food warm or reheating small
4 amounts of liquids
5 Reheating larger quantities,
whipping creams and sauces
6
To simmering, soups, pasta, risottos, continuation
7
8 of steaming, cooking steaks and fries in general
8 Browning meats, roast potatoes, fried fish and
9 for bringing large quantities of water to a boil
10
Fast frying, grilled steaks, etc.
Cooking type