Kuppersberg TS 69 W - Инструкция по эксплуатации - Страница 18

18

Technical passporT

english

gas hob

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 Do not place the containers 

directly on the burner covers use grill 

always.

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 Place the cooking pan on the 

burner evenly. The containers placed 
on the burner inappropriately may be 
tipped. Do not place the large containers 
at the side of the switch switches may 
be damaged. Do not place the pans on 
the grills hardly.

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Pay attention that the burner 

place will not have any impact. And do 
no place heavy objects on the tray. 

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Do not heat the pans as empty. 

The pan sole may be deformed. The 
heat on the sole may damage the burner 
table surface. 

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The cold liquids should not be 

thrown on the glass surface or burners 
when the surface is hot. 

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Do not place sharp objects on the 

hob. 

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Do not use pans transferring the 

excessive heat to the bottom surface 
directly. 

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In  the  event  of  any  fire  do  not 

attempt  to  extinguish  the  flames  with 

water. Close the electric circuit of the 

hob and use a material to cut the flame 
like flame blanket. 

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This device should not be 

operated with a timer or a remote 
control. 

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Use flat sole pans on the hob. In 

this manner, thermal energy shall be 
used to the maximum. 

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It is recommended not to use 

concave pans. 

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Use pans with proper diameters. 

Do not use smaller pans in the diameter 
of the burner. When small pans are used 

it  may  cause  overflowing  and  reduced 
the efficiency of the hob. 

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Use dry sole pans on the burner. 

Do not place the cover of the pan and 
especially the wet ones on the burner. 

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Use a wet cloth to wipe the hob. 

However, if it becomes dirty, use water 
with detergent to insure drying, apply 
lubrication oil over it for formation of 
thin oil substrate. 

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If the surface of the plates worn 

a few drops of oil or maintenance 
products available in the market may 
be used. 

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It is recommended to set 

maximum level at the beginning of 
cooking process and to use intervals and 
burning levels as per the characteristic 
and quantity of the foods to be cooked.