Barazza 1PIDG64B - Инструкция по эксплуатации - Страница 12

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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). Predispose 

sealing material (Fig.2) along the whole pe-

rimeter (for dimensions of the cut see 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 neces-

sary to mount a separating panel keeping in 

mind the distances indicated (Fig.3). 

VENTILATION

The distance between the cooktop and bu-

ilt-in kitchen’s furnitures or cooking appara-

tuses 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 indica-

ted 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 cur-

rent 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 omnipo-

lar 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 stan-

dards (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 consu-

mption 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 es-

sential 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 sui-

table, 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.