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Les langues disponibles
Les langues disponibles
POWER TABLE
Power level
Cooking type
Heat quickly
Max power
Fry - boil
-
Brown - fry - boil - grill
-
High power
Brown - cook - stew - fry - grill
-
Cook - stew - fry - grill
-
Cooking - simmering - thickening -
Medium
-
creaming
power
Cooking - simmering - thickening -
-
creaming
Melt - thaw - keep warm - stir
-
Low power
Melt - thaw - keep warm - stir
OFF
Support surface
MAINTENANCE
Please note! Before any cleaning or maintenance, make sure the cooking zones are switched off and the heat
indicator has turned off.
For product maintenance, see the images at the end of the installation marked by this symbol.
HOB MAINTENANCE
● Cleaning the induction hob
The hob must be cleaned after each use.
Important:
• Do not use abrasive sponges, scouring pads. Their use, over time, may ruin the glass.
• Do not use irritant chemical detergents such as oven sprays or stain removers.
• DO NOT USE STEAM JET CLEANERS!!!
After each use, leave the hob to cool and clean it to remove deposits and stains caused by food residue. Sugar or food with
a high sugar content damage the hob and must be removed immediately. Salt, sugar and sand may scratch the glass
surface. Use a soft cloth, paper towel or specific products to clean the hob (follow the Manufacturer's instructions).
●
Cleaning the liquid collection channel :
In the event large quantities of liquids accidentally spill out of the pots, they can be drained using the drain valve on the
bottom part of the product so as to eliminate any residue and ensure maximum hygiene levels.
Use (based on cooking experience and habits)
raises the temperature of food in a short space of time to
boiling point for water, or to quickly heat cooking liquids
browning, starting cooking, fry frozen products, boil
quickly
browning, fast rolling boil, cooking and grilling (for brief
periods, 5-10 minutes)
browning, slow rolling boil, cooking and grilling (for
medium periods, 10-20 minutes), pre-heat accessories
stewing, light rolling boil, cooking (for long periods),
dressing pasta
longer cooking (rice, sauces, roasts, fish) with
accompanying liquids (e.g. water, wine, stock, milk),
dressing pasta
longer cooking (volumes less than one litre: rice, sauces,
roasts, fish) with accompanying liquids (e.g. water, wine,
stock, milk)
melting butter, gently melting chocolate, defrosting small
products
keeping small portions of just-cooked food warm or
maintaining dishes at serving temperature and creaming
risottos
Hob in stand-by or off (possible presence of residual heat
from the end of cooking, signalled by H-L-O)
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