Publicité
SUMMARY
DESCRIPTION OF THE APPLIANCE ......................................................................................... 29
T
ECHNICAL CHARACTERISTICS
C
........................................................................................................................ 30
ONTROL PANEL
USE OF THE APPLIANCE .......................................................................................................... 30
D
.................................................................................................................................... 30
ISPLAY
V
.............................................................................................................................. 30
ENTILATION
STARTING-UP AND APPLIANCE MANAGEMENT ................................................................... 31
B
EFORE THE FIRST USE
I
NDUCTION PRINCIPLE
S
....................................................................................................................... 31
ENSITIVE TOUCH
S
-
............................................................................................................................. 31
TARTING
UP
P
......................................................................................................................... 31
AN DETECTION
R
ESIDUAL HEAT INDICATION
B
OOSTER FUNCTION
T
....................................................................................................................................... 32
IMER
C
ONTROL PANEL LOCKING
A
UTOMATIC COOKING
B
..................................................................................................................................... 33
RIDGE
P
....................................................................................................................... 34
AUSE FUNCTION
R
F
ECALL
UNCTION
K
W
.............................................................................................................................. 34
EEP
ARM
M
F
............................................................................................................................ 35
Y
UNCTION
COOKING ADVICES ................................................................................................................... 36
P
............................................................................................................................. 36
AN QUALITY
P
.......................................................................................................................... 36
AN DIMENSION
E
XAMPLES OF COOKING POWER SETTING
MAINTENANCE AND CLEANING .............................................................................................. 37
WHAT TO DO IN CASE OF A PROBLEM .................................................................................. 37
ENVIRONMENT PRESERVATION ............................................................................................. 38
INSTALLATION INSTRUCTIONS ............................................................................................... 39
ELECTRICAL CONNECTION ..................................................................................................... 40
..................................................................................................... 29
............................................................................................................... 31
................................................................................................................. 31
........................................................................................................ 32
................................................................................................................... 32
........................................................................................................... 33
................................................................................................................. 33
..................................................................................................................... 34
...................................................................................... 37
28
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