User manual ACCO T40

[. . . ] if in doubt , contact a qualified professional. €¢ This appliance must only be used for the purpose for which it was expressly designed. Any other use (such as heating a room for example) is considered to be improper and consequently dangerous. €¢ The manufacturer denies all responsibility for damage resulting from improper or incorrect use of the appliance. [. . . ] 20 Installation and fastening The following instructions are intended for a qualified fitter to guide him/her along the installation, adjustment and technical maintenance procedures as correctly as possible and in full compliance with the applicable norms in force. Important : unplug the hob before all operations. Fastening Very important: It is vital that you ensure the glass ceramic hob is built into a perfectly flat supporting surface. Deformations due to improper fastening could alter the characteristics of the hob and compromise its performance. The fastening springs are fastened by screws (see diagram). It is vital that these screws be kept accessible at all times. Insert the hob into the cut-out slot, applying pressure all along the perimeter of the hob frame so that the latter adheres fully to the worktop. Installation • This hob can be built into a worktop simply by cutting out the corresponding slot. €¢ The worktop must be made with a material designed to withstand a temperature of approximately 100°C. €¢ The hob should be positioned at least 40 mm (for mod:KBM 6011DH - KBM 6001 H the hob should be positioned at least 55 mm) away from the back wall or any other vertical surface in order to allow for correct ventilation and to prevent the surfaces around the appliance from overheating. €¢ If you wish to install the hob on top of an oven, the latter must be fitted with a cooling fan. Consumers should contact their local authority or retailer for information concerning the correct disposal of their old appliance. The cooktop utilises heating elements which are made up of two halogen lamps and a circular heating element. This combination provides ideal heat distribution across the entire surface of the cooking area without compromising the advantages of the halogen lamps. The main characteristic of halogen lamps is that they produce an instantaneous emission of a large quantity of light and heat, which means: • a rapid source of heat similar to that provided by gas burners; • an equally rapid elimination of the heat source. Halogen lamps are extremely easy to use and their operation is similar to that of other heating elements. Table 1 Pos 0 1 2 3 4 5 6 7 8 9 10 11 12 Cooking zone setting off to melt butter or chocolate to heat liquids for creams and sauces stews - blanquette - desserts pasta - rice steak - fish - omelette fried food The control knobs Each cooking area is equipped with a control knob to regulate the temperature at any time from a minimum of 1 to a maximum of 12. The table 1 provides information on the settings indicated on the knobs and the corresponding, recommended uses. The “ ON” indicator light (B) This light comes on when one of the heating elements has been turned on. Residual heat indicator light (D) This light indicates that the temperature of one or more cooking areas is above 60°C, even thought the elements have been turned off. Some models come equipped with four such indicator lights, one for each of the four cooking areas. 24 Maintenance and care Advice on using your appliance To get the best from your hob, it is vital that you follow a few fundamental rules during cooking and when preparing food. [. . . ] We recommend you rinse and dry it thoroughly after maintenance. it is preferable to remove any water spills immediately. Recommendations • Never use abrasive or corrosive substances, such as aerosol cleaners for grills and ovens, stain removers or rust removers, scouring powders and abrasive sponges: even the delicate ones could scratch the hob surface irreversibly. €¢ We recommend you keep all items which could melt away from the hob, such as plastic utensils, sugar or products with a high sugar content. [. . . ]