Zigmund & Shtain CIS 029.45 BX Руководство по эксплуатации онлайн [9/33] 785572
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Zigmund & Shtain CIS 029.45 BX Руководство по эксплуатации онлайн [9/33] 785572

Zigmund & Shtain CIS 029.45 BX Руководство по эксплуатации онлайн [9/33] 785572
9
POSITIONING
The domestic appliance was built in order to
be encased on a work surface, the way it is
illustrated in the graph (Fig.1). Predispose
sealing material (Fig.4) along the whole
perimeter (for dimensions of the cut see
Fig.1). Lock the domestic appliance into
place with 4 supporters, keeping in mind
the width of the surface (Fig.2).
If the lower part of the appliance after
installation, is accessible via the lower part
of the furniture, it is necessary to mount
a separating panel keeping in mind the
distances indicated (Fig.3). This is not
necessary if underneath the induction hob
is installed an oven.
VENTILATION
The distance between the cooktop and
built-in kitchen’s furniture or cooking
apparatuses must guarantee sufcient
ventilation of the air. Not to use the cooktop
if in the oven is in course the pyrolysis
process.
ELECTRICAL CONNECTIONS (Fig.5)
Before making the electrical connections,
check that:
- the system ratings meet the ratings
indicated on the identication plate xed
on the lower part of the worktop;
- the system is tted with efcient ground
wires in accordance with the laws and
current standards.
Grounding is mandatory by law.
If the domestic appliance is not supplied
with a cable and/or suitable plug, use
material suitable for the absorption value
indicated on the identication plate and the
operating temperature.
If wishing to make a direct connection to
the mains, an omnipolar switch must be
installed with a minimum 3 mm opening
between the contacts and appropriate
for the load indicated on the plate and in
accordance with current standards (the
yellow/green ground conductor must not
be disconnected by a switch).
When the appliance has been installed, the
omnipolar switch must be easily reachable.
USE AND MAINTENANCE
The fundamental characteristic of the
induction system is the direct transference
of heat from the generator to the cooking
recipient.
Advantages:
- The transference of power takes place
only when the recipient is placed on the
cooking zone.
- The heat is generated only at the base
of the recipient and transferred directly to
the food to be cooked.
- Reduced heating time and low
consumption of power during the
beginning of cooking, allowing a global
saving of power.
- The breglass top remains cold, the heat
felt on the cooking top is that reected
from the base of the recipient.
COOKING RECIPIENTS
The use of appropriate recipients is an
essential factor for induction cooking.
Check that your pots are suitable for the
induction system. The recipients must
contain iron. You can check whether
the material of the pot is magnetic with a
simple magnet (Fig.6).
We advise recipients having a at base
(Fig.7A). This way you can use the power
optimally.
Do not use recipients with a rough base
to avoid scratching the thermal surface of
the top.
A very important factor in induction cooking
is the dimension of the pot compared to
the plate used (Fig.7B).
The cooking zones allow the use of
recipients with bases of various diameters.
It is, however, preferable to use the
appropriate cooking zone for the dimension
of the pot.
COOKING ZONE
DIAMETER
MINIMUM PAN
DIAMETER
Ø 145 mm 80 mm
Ø 210 mm 130 mm

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