ilve UPSI76MP Induction - Manuel (Page 15)

15
E E E N N E EN N
LIMIT OF THE DURATION OF OPERATION
A maximum time of continuous operation is associated with each cooking area.
This depends on the set power level. If the limit of the duration of operation is reached, the respective area is switched off
OPERATING TABLE (purely indicative values)
Knob
position
Type of cooking
1-2 melting butter, chocolate, etc.
2-3 heating small amounts of liquids, keeping food warm, preparing sauces.
4-5 heating solid foods, thawing frozen foods, omelettes with 2-3 eggs, fruit and vegetables..
5-6 cooking meat and fi sh, pulses in sauces, dishes with water, making jam.
6-7 roasting meat or fi sh, steaks, liver, eggs.
8-9 boiling large amounts of water, frying chips, etc.
C L E A N I N G A N D M A I N T E N A N C E
List with common types of soiling and recommendations how to treat them:
Type of soiling Treatment
Slight soiling,
no burned residues
Wipe with a moist cloth (scotch), without cleaning agent
Sticky soiling Remove with a scraper. Then wipe the heating area with a moist cloth
Lime deposits, caused by water
which has boiled over
These spots can be removed with vinegar or a special cleaning agent
Sugar, sugar containing food,
plastic, aluminum foil
Immediately scrape off the sugar, plastic or aluminum foil residues thoroughly from
the hot cooking area, e.g. with a razor blade.
After removal of the residues, clean it with a cleaning agent.
If the heating area soiled with residues of sugar, plastic or aluminum foil cools down
without prior cleaning, the ceramic surface might become deformed by pinheadsized
pits.
The cleaning of the Ceran glass is identical to other similar surfaces like glass. Do not use corrosive or abrasive cleaning
agents, such as grill- and oven-sprays, stain- and rust-removers, scouring powder and rough sponges.
Before being cleaned, the Ceran glass must be cooled down.
Other maintenance and servicing work other than cleaning as described here, must be done by authorized service
personnel.
Make sure that no liquid can enter in the induction unit.
A good maintenance of the induction cooker requires a regular cleaning, care and servicing.
The operator has to ensure, that all components relevant for safety are in perfect working order at all times.
The cooker should be examined at least once a year by an authorized technician.
CAUTION Do not open the induction unit, dangerous
electric voltage inside.
The cookers may only be opened by authorized personnel.