Electrolux STARLINE LARGE 249 Operating And Safety Instructions Manual page 12

12
Operation
The induction range has 2 or 4 independent square
heating zones which can be individually controlled. The
electric power per heating zone is 3,5 or 5 kW.
Operation is extremely simple. By turning the green
control knob, the power suitable for the food can be
supplied continuously to the cooking pot in the relevant
heating zone. The control knob has 11 divisions,
numbered from 0 to 10. The power supplied by the
induction hob increases linearly from setting 1 to setting
10. The relevant heating zone is switched off when the
control knob is at 0. When the control knob is switched on
and there is a suitable pot on the appliance the green
lamp lights continuously. When there is no or an
unsuitable pot on the appliance the lamp pulsates within 2
seconds.
Control knob and operation lamp
Each cooking zone has a temperature sensor which
responds before overheating and first the power is
reduced to 70%. When the overload lasts longer the
cooking zone will be switched-off. Cooling takes place
faster when the cooking pot is removed from the ceramic
plate. It is necessary to switch-off the control knob and
wait for some time. After cooling down the cooking zone is
ready to be swiched on again by turning the control knob
from 0 to the desired position.
The control panel is equipped with a green operation
lamp. This lamp lights up when at least one of the
induction cooking zones is switched-on. The lamp is on
the side of the range where the electrical connections are
located.
The induction cooking system includes pot recognition. If a
cooking pot is removed from the operating range, the
appliance automatically switches-off. As soon as the
cooking pot is replaced, the cooking zone switches on.
Cooking pots smaller than about 16 cm in diameter of
bottom are not detected by the system; the heating
element remains switched-off.
The relevant heating zone is switched-off when the control
knob is at 0. The green control lamp goes out.
Standby
The induction range is fully operational at any time without
preparation. No preheating phase is required.
Cooking pots and pans
The pots and pans used on the induction heating system
must be made of special materials, particularly their
bottoms. Suitable materials
enamelled iron, cast iron, special multi-layered metals.
Cooking pans with a diameter of less than 16 cm must not
be used. Pot manufacturers sell special types of pots and
pans that are suitable for induction.
Operating Instructions
are: iron, sheet iron,
STARLINE Ranges
If unsuitable materials are used, the heating system
does not function or the appliance may get destroyed.
Such materials are stainless chromed nickel steels,
GN containers, aluminium pans, copper, brass, glass
and porcelain.
We recommend following cooking pots:
Cooking pots
supplier
Demeyere
WMF
Frying pans
supplier
Demeyere
Noser
Pay attention that non centrical setting and using full-
surface induction ranges the fringes and handles of the
pans may reach very high temperatures. Danger of injury
exists. Touch metallic handles with caution and if required
with a protection cloth.
Cooking process
Due to the following characteristics, the cook must be
more attentive when using the induction cooker than
would be required with other appliances.
The heat storage capacity of this system is very low. If the
heating level is changed with the control knob, the food is
immediately exposed to a different temperature. Empty
pans or pots heat up very quickly and are then ready for
roasting processes. Empty put on cooking pots can be
destroyed in less than one minute by overheating.
Carefully adjust the heating level to the required cooking
mode.
The cooking pot should always remain in the centre of the
heating zone. Set and adjust the temperature with the
control knob. Do not move the cooking pot around on the
glass ceramic plate as this causes its bottom to heat up
unequally, which in turn causes food to burn.
When heating up oil or fat, constantly check the cooking
pot to prevent oil and fat from overheating and burning.
type
Atlantis, Apollo
Sandwich bottom
type
Atlantis, Apollo
Hotel