FRIONOR PIM29 Manual De Instalacion Y Uso página 13

•
after use!
• The appliance is not intended to be
operated by means of an external
timer or separate remote-control
system.
INSTALLATION INSTRUCTIONS
These instructions are for a specialized installer
and are a guide for the installation process,
regulations and maintenance in accordance
with the law and current standards.
induction hob onto the cooktop, you need
screws provided (other screws shall not be
used as they could damage the inside of the
induction hob). In the case of a built-in oven,
or any other appliance generating heat, it shall
be installed directly under the vitro-ceramic
hob and an adequate insulation between the
oven and the hob shall be provided, in order
to ensure that the oven does not exceed 60°C.
Failure to follow this precaution, could cause a
malfunction in the TOUCH CONTROL system.
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). Place the
appliance on the worktop using the 4 brackets
and screws included in the packaging, then
tighten . (Fig.2a - 2b).
VENTILATION
The distance between the cooktop and built-
in kitchen's furnitures or cooking apparatuses
air. Not to use the cooktop if in the oven is in
course the pyrolysis process.
ELECTRICAL CONNECTIONS
Before making the electrical connections,
check that:
- the system ratings meet the ratings indicated
part of the worktop;
-
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
temperature.
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.
-
base of the recipient.
COOKING LEVELS
LEVEL
1 - 2 - Mild heating for small quantities of food;
- Melting of chocolate, butter and foods that
burn quickly;
- Low heat cooking;
- Slow heating;
3 - 4 - Warming up;
- Fast low heat cooking;
5 - 6 - Pancakes;
7 - 8 - Sautéing;
- Cooking pasta;
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SUITABLE FOR