Zigmund & Shtain CIS 029.30 WX Инструкция по эксплуатации онлайн [10/32] 800026
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Zigmund & Shtain CIS 029.30 WX Инструкция по эксплуатации онлайн [10/32] 800026

Zigmund & Shtain CIS 029.30 WX Инструкция по эксплуатации онлайн [10/32] 800026
10
Fig.1). Lock the domestic appliance into place
with 4 supporters, keeping in mind the width
of the surface (Fig.4). If the lower part of the
appliance after installation, is accessable via
the lower part of the furniture, it is necessary
to mount a separating panel keeping in mind
the distances indicated (Fig.3).
VENTILATION
The distance between the cooktop and built-
in kitchen’s furnitures or cooking apparatuses
must guarantee sufficient ventilation of the air
(Fig.3). 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 identification plate fixed on the lower
part of the worktop;
- the system is fitted with efficient 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 identification 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.
INDUCTION COOKING
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 fibreglass top remains cold, the heat
felt on the cooking top is that reflected 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. Only ferromagnetic cookware made
of the following materials is suitable for
induction cooktops:
• Enameled steel
• Cast iron
• Induction-capable cookware of stainless
steel.
To determine whether the cookware is
suitable, check whether the base of the pot
or pan attracts a magnet (Fig.6).
There are other induction-capable pots
and pans whose bases are not completely
ferromagnetic. To get good cooking results,
we recommend that the dimension of the
ferromagnetic area of the cookware match
the size of the burner.
We advise recipients having a flat base
(Fig.6A). 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.6B). 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.
USING THE COOKTOP
The appliance is operated using the control
panel sensor keys.
Functions are controlled by touching the
sensor keys and confirmed by displays and
acoustic signals. Touch the sensor keys from
above, without covering other sensor keys.
- the ground wire is 2 cm longer than the other cables;

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