Award H103 Instructions Of Use - Page 15

Browse online or download pdf Instructions Of Use for Hob Award H103. Award H103 20 pages.

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Examples of cooking power setting

(the values below are indicative)

1 to 2

Melting

Reheating

2 to 3

Simmering

Defrosting

3 to 4

Steam

4 to 5

Water

6 to 7

Medium cooking

Simmering

7 to 8

Cooking

Frying, roasting, boiling water Steaks, omelettes, fried dishes, water

Frying, roasting

Boiling water

MAINTENANCE AND CLEANING

Switch-off the appliance before cleaning.

Do not clean the hob if the glass is too hot because of risk of burning.

• Remove light marks with a damp cloth with washing up liquid diluted in a little water. Then

rinse with cold water and dry the surface thoroughly.

• Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches

must be absolutely avoided.

• Do not use a steam-cleaner or pressure washer.

• Do not use any object that may scratch the ceramic glass.

• Ensure that the pan is dry and clean. Ensure that there are no grains of dust on your

ceramic hob or on the pan. Sliding rough saucepans will scratch the surface.

• Spillages of sugar, jam, jelly, etc. must be removed immediately. This will prevent the

surface being damaged.

WHAT TO DO IN CASE OF A PROBLEM

The hob or the cooking zone doesn't start-up :

• The hob is badly connected on the electrical network.

• The protection fuse cut-off.

• The locking function is activated.

• The sensitive keys are covered with grease or water.

• An object is put on a key.

The control panel displays [ U ] :

• There is no pan on the cooking zone.

• The pan is not compatible with induction.

• The bottom diameter of the pan is too small.

Continuous ventilation after cutting off the hob :

• This is not a failure, the fan continuous to protect the electronic device.

• The fan cooling stops automatically.

Sauces, butter, chocolate, gelatine

Dishes prepared beforehand

Rice, pudding, sugar syrup

Dried vegetables, fish, frozen products

Vegetables, fish, meat

Steamed potatoes, soups, pasta,

fresh vegetables

Meat, lever, eggs, sausages

Goulash, roulade, tripe

Potatoes, fritters, wafers

scallops, steaks

Boiling significant quantities of water