Electrolux 9CHG584135, WIWRABQOOO manual III . Operating Instructions, General, Operation, Cleaning

OPERATING INSTRUCTIONS

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

1 2

1 Yellow/green operating indicator

2 Knob

Fig.11 Control knob and operating indicator

DThe 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

2.1FUNCTION

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.

2.2STANDBY

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.

2.3COOKING 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:

	Make	Type
cooking pots	Demeyere	Atlantis, Apollo
	WMF	Sandwichboden
frying pans	Demeyere	Atlantis, Apollo
	Noser	Hotel

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.

DRemove all coarse dirt and food residues with a cleaning scraper.

DApply a few drops of a suitable commercial cleaner to the cold cooking surface.

DWipe down damp and rub dry.

Note

DSo as not to damage the surface, do not use any corrosive cleaners and abrasive sponges, steel wool or scouring agents.

DIf anything made of plastic, aluminium foil etc. melt on the hot ceramic cooking surface, it must be removed immediately with a cleaning scraper.

DThe appliance must not be washed down with a water-jet or high-pressure cleaner.

DThe floor directly in front of, near and behind the appliance is usually to be cleaned without the use of a high-pressure cleaner.

DNever use chloric products (bleaching dye, hydrogen chloride etc.) for cleaning chrome nickel steel, even if they are diluted.

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