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OPERATING INSTRUCTIONS
62.9581.01_UL Page 9
III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for boiling, searing, cooking, keeping
warm and preparation. Depending on the type of range, the
glass ceramic plate is equipped with two or four rings with an
electrical output of 3.5 KW or 5 KW each.
The individual hotplates can be operated one-sided or two-
sided for half of the plate in each case.
All parts of the appliance and the whole assembly are made
from corrosion-resistant stainless steel.
Additional equipment:
- Scraper.
- Cooking pots
2. OPERATION
D The ceramic hob has 2 or 4 independent heating zones
that can be separately controlled. The yellow/green
operating lamp (1) lights up when the corresponding
cooking zone is switched on. If the rotary switch (2) is at 0,
the corresponding cooking zone is switched off. The
temperature of the individual heating zones can be
steplessly adjusted and controlled via a thermostatic
switch.
0 = Off
1, ..., 10 = On
2.1 FUNCTION
When the control knob is set to a certain power level, the
unused free cooking zone remains switched off. The heating
element switches on automatically and adjusts itself to the
preset power level only when a metal saucepan is placed on
the cooking zone. During the cooking process, the rotary
switch can be set to any other power levels. When the pan is
removed, the cooking zone switches off automatically after 10
seconds. The system detects if there is a saucepan on the
plate or not. The cooking zone is thus switched on and off
automatically.
The temperatures of the ceramic plate are the same as in the
normal version without pan detection.
2.2 STANDBY
The cooking zone cannot be preheated without a saucepan.
The relevant cooking zone is ready for operation when the
rotary switch is set to a power value. At the same time, the
yellow/green operation lamp on the control panel lights up.
INFORMATION
• At the end of the cooking procedure, each heating point
must be switched off with the rotary switch. Otherwise the
hot plate could be activated if objects are inadvertent
placed on it.
• After a power failure during cooking, the heating zone
remains switched off. No automatic switch-on takes place.
Pan detection only starts again when the pan is removed
and put on again.
2.3 COOKING POTS
The induction heating system requires the cooking pots, in
particular the bases, to be made of certain materials. Suitable
materials are: iron, sheet iron, enamelled iron, cast iron,
special multi-layer metals.
Cooking pans with a diameter of less than 6.3“ (16 cm) must
not be used.
Warning:
• If unsuitable materials are used, the heating system
does not function or the appliance may get destroyed.
Such materials are stainless chromed nickel steels, GN
containers, aluminium pans, copper, brass, glass and
porcelain.
• Pay attention that no centrical putting on and using
large solid top induction fields the edges and handles
of pans can reach very high temperatures. Danger of
injury exists.
Metallic handles are to be touched with caution and as
required with a protection cloth.
Manufacturers of cooking pots offer special designs suitable
for induction.
We recommend the following cooking pots:
Practical cooking
Because of the properties mentioned below, the cook is more
closely involved with the induction range than with other
systems.
The storage capacity of the system is very small. When the
energy supply is altered with the control knob, a change is
immediately transmitted to the food. The heat-up processes
take place very rapidly. Empty pan or pot bottoms heat up in a
very short time and are ready for cooking processes. Empty
put on cooking pots can be destroyed in less than one minute
by overheating. The power regulation for a particular cooking
process must be very exact. The cooking pot should always
remain in the centre of the cooking zone. The correct heating
level should be set with the control knob. Pushing the cooking
pot to and throw on the ceramic plate causes nonuniform
heating in the bottom and may lead to burning on one side.
When heating oil or fat, the cooking pot must be continuously
observed because it can very rapidly become overheated or
even burn.
3. CLEANING
Clean the cooking surface daily after use.
D Remove all coarse dirt and food residues with a cleaning
scraper.
D Apply a few drops of a suitable commercial cleaner to the
cold cooking surface.
D Wipe down damp and rub dry.
Note
D So as not to damage the surface, do not use any corrosive
cleaners and abrasive sponges, steel wool or scouring
agents.
D If anything made of plastic, aluminium foil etc. melt on the
hot ceramic cooking surface, it must be removed
immediately with a cleaning scraper.
D The appliance must not be washed down with a water-jet
or high-pressure cleaner.
D The floor directly in front of, near and behind the appliance
is usually to be cleaned without the use of a high-pressure
cleaner.
D Never use chloric products (bleaching dye, hydrogen
chloride etc.) for cleaning chrome nickel steel, even if they
are diluted.
1 Yellow/green
operating indicator
2Knob
Fig.11 Control knob and operating indicator
2
1
Make Type
cooking pots Demeyere Atlantis, Apollo
WMF Sandwichboden
frying pans Demeyere Atlantis, Apollo
Noser Hotel