Haier HAMTSJ54MB1 Manual De Instrucciones página 10

2.3 Working Theory
Induction cooking is a safe, advanced, efficient, and economical cooking technology. It works by
electromagnetic fields generating heat directly in the pan, rather than indirectly through heating the
glass surface. The glass becomes hot only because the pan eventually warms it up.
2.4 Before using your New Induction Hob
Read this guide, taking special note of the 'Safety Warnings' section.
Remove any protective film that may still be on your Induction hob.
2.5 Technical Specification
Cooking Hob
Cooking Zones
Supply Voltage
Installed Electric Power
Product Size (mm)
Building-in Dimensions (mm)
Weight and Dimensions are approximate. Because we continually strive to improve our products we
may change specifications and designs without prior notice.
Cooking zone
1 & 2
3
4
Flexing zone
The above may vary according to the size of the pan and the material it is made from.
n order to allow a correct pan detection, the pot should be placed within the perimeter of area
a or b , not between area a and b .
3. Operation of Product
3.1 Touch Controls
The controls respond to touch, so you don't need to apply any pressure.
Use the ball of your finger, not its tip.
The base diameter of induction cookware
Minimum
80*
100
80
80*
9
iron pot
magnetic circuit
ceramic glass plate
induction coil
induced currents
HAMTSJ 54MB1
4 Zones
220-240V~ 50Hz or 60Hz
200W
50X520X56
560X480
Maximum
200
210
140
200*400