Idiomas disponibles
Idiomas disponibles
1. Foreword .................................................................. 4
1.1 Safety Warnings .............................................. 4
1.2 Installation ..................................................... 4
1.3 Operation and maintenance .............................. 9
2. Product Introduction ................................................. 11
2.1 Top View .................................................... 11
2.2 Control Panel ................................................ 11
2.3 Working Theory ........................................... 12
2.4 Before using your New Induction Hob ............. 12
2.5 Technical Specification ................................... 12
3. Operation of Product ................................................. 13
3.1 Touch Controls ............................................ 13
3.2 Choosing the right Cookware .......................... 13
3.3 How to use ................................................. 14
4 Cooking Guidelines ...................................................... 24
4.1 Cooking Tips ................................................. 25
1.2.1 Electrical Shock Hazard ...................... 4
1.2.2 Cut Hazard ....................................... 4
1.2.3 Important safety instructions............... 5
1.3.1 Electrical Shock Hazard ...................... 9
1.3.2 Health Hazard ................................... 9
1.3.3 Hot Surface Hazard ............................ 9
1.3.4 Cut Hazard ..................................... 10
3.3.1 Start cooking................................. 14
3.3.2 Finish cooking ................................. 16
3.3.3 Using the Boost function ................... 17
3.3.4 FLEXIBLE AREA ............................... 18
3.3.5 Locking the Controls ........................ 20
3.3.6 Timer control .................................. 20
3.3.7 Default working times ..................... 24
4.1.1 Simmering, cooking rice ................... 25
4.1.2 Searing steak .................................. 25
4.1.3 For stir-frying .................................. 25
EN
V.1
