User manual ROSIERES 5112

[. . . ] If left, this is recooked when the hob is used and burns giving off smoke and unpleasant smells, not to mention the risks of fire propagation. rEAD THE INSTRUCTIONS CAREFULLY TO MAKE THE MOST OF YOUR HOB. We recommend you keep the instructions for installation and use for later reference, and before installing the hob, note its serial number below in case you need to get help from the after sales service. On the electronic vitroceramic hob, the hob's control area is sensitive, do not place hot containers on it. [. . . ] It is suitable for frying meat, rapid boiling and intensive cooking where a hight temperature is required for a very short period of time. -----------------------------------------------------------------------------------------------------------------------The new ceramic hob improves performance thanks to better heat exchange between the High Light system and the ceramic surface. This enhances the heat output achieving the same performances as the traditional coup de feu. Thanks to technical know how and to the new design the hob delivers an improved performance yet retaining its durability and quality. The cooking efficiency improves by 15%, thanks to the new "Coup de feu". You should use high quality utensils to obtain good cooking results: Use high quality utensils with flat bottoms: a very flat bottom eliminates hot spots causing food to stick, and the thickness of the metal gives excellent heat distribution. Make sure that utensil bottoms are dry: when you fill the container or use a pan straight out of the fridge, for example, make sure that it is dry; this check will stop any dirt getting on the cooking surface. Use pans big enough to fully cover the heat source: it is best to make sure that the bottom is at least as large as the cooking zone. If the bottom is slightly larger, the energy is used most efficiently. ~~~~~~~~~~~~~~~~~~~~~ The following information will help you select the pans best adapted to obtain good results. Especially good with a "Sandwich" bottom. The following examples are for information only. Personal experience should then let you adapt these settings to your taste and habits. 0 1 2 3 4 5 6 7 8 9 : : : : : : : : : : Off ) ) . Melting heat Keeping hot Heating up Thawing, stewing, full cooking, low temperature cooking Cooking without lid Frying, meat browning and roasting High temperature cooking and roasting, seizing Frying, boiling large quantities of water. Press the button to display heat level goes off after 10 seconds. Now the zone goes off, the indicator The heat level automatically goes down to . GENERAL STOP The cooking zones and the timer can be stopped at any moment by pressing for 3 seconds on the On-Off button. RESIDUAL HEAT INDICATOR The control panel tells the user when the surface temperature of the cooking zones exceeds about 60°C, by the following displaying: . For ending the cooking, we advise switching off the cooking zone and using the residual heat of the zone to finish cooking gently. When the temperature goes back below 60°C, the display goes off. After a cut in the current, the residual heat indicator disappears completely, even if the surface temperature exceeds 60°C. [. . . ] 5 0 Maximum operating time before automatic cut off* 0H 6H 6H 5H 5H 4H 1. 1800 W zone at position 6 = 32% of 1800 W power released When the "Fast heater" is on, the zone supplies 1800 W power for 2. 5 minutes , and adjusts to 576 W after this time. The cooking zones cut off automatically if they are left on too long. [. . . ]