Zigmund & Shtain CIS 029.45 BX - Инструкция по эксплуатации - Страница 9

9

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.4) along the whole 

perimeter (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.2). 

If the lower part of the appliance after 

installation, is accessible via the lower part 

of the furniture, it is necessary to mount 

a separating panel keeping in mind the 

distances indicated (Fig.3). This is not 

necessary if underneath the induction hob 

is installed an oven.

VENTILATION

The distance between the cooktop and 

built-in kitchen’s furniture or cooking 

apparatuses  must  guarantee  sufficient 

ventilation of the air. 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 

indicated  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 

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 on the identification plate and the 

operating temperature. 

If wishing to make a direct connection to 

the mains, an omnipolar 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 standards (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.

USE AND MAINTENANCE

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. 

- 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 

essential factor for induction cooking. 

Check that your pots are suitable for the 

induction system. 

The recipients must 

contain iron.

 You can check whether 

the material of the pot is magnetic with a 

simple magnet (Fig.6). 

We  advise  recipients  having  a  flat  base 

(Fig.7A).  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.  

A very important factor in induction cooking 

is the dimension of the pot compared to 

the plate used (Fig.7B). 

The cooking zones allow the use of 

recipients with bases of various diameters. 

It is, however, preferable to use the 

appropriate cooking zone for the dimension 

of the pot.

COOKING ZONE 

DIAMETER

MINIMUM PAN 

DIAMETER

Ø 145 mm

80 mm

Ø 210 mm

130 mm