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THE PROBLEM SOL~R
PROBLEM
COMPONENTS ARE
NOT FUNCTIONING
PROPERLY
HALOGENRADIANT
SURFACE UNITS WILL NOT
MAINTAIN A ROLLING
BOIL OR FRYING RATE
IS NOT FAST ENOUGH
HALOGEN/RADIANT
COOKTOP FEELS HOT
FOODS COOK SLOWLY
ON HALOGENRA.DIANT
COOKTOP
TINY SCRATCHES
(may appear as cracks) OR
ABRASIONS ON HALOGEN1
RADIANT COOKTOP
GLASS SURFACE
METAL MARKINGS
(may appear as scratches
on halogenhadiant cooktop
glass surface)
DARK STREAKS OR SPECKS
ON HALOGE.NRADIANT
COMPONENT
AREAS OF DISCOLORATION
ON HALOGEN/RADIANT
SURFACE COOKTOP
FREQUENT CYCLING OFF
AND ON OF HALOGENJ
RADIANT SURFACE UNITS
POSSIBLE CAUSE
● Difficulty may be in the main distribution panel of your house caused by a
blown circuit fuse, a tripped circuit breaker, the main fise or the main circuit
breaker, depending on the nature of the power supply. If a circuit breaker is
involved, reset it. If the control box uses fuses, the circuit fuse (a cartridge-type)
should be changed, BUT ONLY BY SOMEONE FAMILIAR WITH
ELECTRICAL CIRCUITS. If, after performing one of these procedures, the
fuse blows or circuit breaker trips again, call for semice.
NOTE: Apartment tenants or condominium owners should request their building
management perform this check before calling for service.
● Controls are not properly set or wrong control is set for the component or
surface unit you are using.
c Entire grill or griddle element is not plugged in properly.
cConsider the possibility of interruption in gas or electric service from the
utility source.
c Youmust use pans which are absolutely flat. If light can be seen between the
pan bottom and a straight edge, the halogenhadiant surface units will not
transfer heat properly.
● Pan bottoms should closely match the diameter of the surface unit selected.
● The halogen/radiant cooktop may seem hotter than you are used to.
This is normal.
c Make sure flat-bottomed pans are used.
● Using the vent will help keep the halogenhadiant cooktop cooler.
● Improper cookware being used. Pan bottoms should be fla~ fairly heavy
weight and the same diameter as the surface unit selected.
● Incorrect cleaning methods have been used, cookware with rough bottoms
have been used or coarse particles (salt or sand) were between the cookware
and the surface of cooktop. Use recommended cleaning procedures, be sure
cookware bottoms and cookware are clean before use and use cookware with
smooth bottoms. Thy scratches are not removable but will become less visible
in time as a result of cleaning.
● Do not slide aluminum cookware across the surface. Use the recommended
cleaning procedure to remove marks.
c Incorrect cleaning materials have been used, encrusted boilovers or ~~ease
spatters remain on the surface. Use a razor scraper and the recommended
cleaning procedure.
● Use a razor scraper and recommended cleaning procedure.
● Marks from aluminum and copper pans as well as mineral deposits from water
or food can be removed with Cook Top Cleaning Creme.
c Incorrect cookware used. Use only flat cookware to minimize cycling.
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