User manual SCHOLTES TEPPAN YAKI F

[. . . ] ) All the necessary precautions must be taken in order to install the appliance in conformity with current accident-prevention regulations (CEI-UNI-CIG) relating to gas and electrical connections. To ensure sit-on hobs installed in kitchen cabinets operate correctly, the minimum distances indicated should be observed (see figure). All adjacent surfaces and the back panel should also be able to withstand an overheating temperature of 65°C. Use the screws supplied to fit the 4 alignment springs in the holes provided at the central point of each side of the part underneath the hob. [. . . ] ON/OFF and residual heat indicator light Before using the appliance, we recommend you remove these with a special nonabrasive cleaning product. During the first few hours of use there may be a smell of rubber which will disappear very quickly. Ood may be prepared directly on the surface of the hob, with or without the use of fat or oil. During cooking, the palette knife (supplied with the appliance) may be used to turn/flip food. When the TEMPERATURE indicator light switches off, this means that the set temperature has been reached. During the subsequent heating phase, the TEMPERATURE indicator light switches on again. The surface of the hob may be marked by the palette knife; however, this will not affect its performance. Heat indicators If, after the appliance has been used, the RESIDUAL HEAT indicator light remains lit, this means that the heating zone is still hot (temperature over 60°C); do not touch it. The indicator light will switch off once the hotplate has cooled down. On each side, depending on the thickness and the desired cooking level between 2 min. On each side, depending on the thickness and the desired cooking level between 2 min. On each side, depending on the thickness and the desired cooking level between 4 min. On each side, depending on the thickness and the desired cooking level between 10 min. Red bream (fillets) Rock-fish (fillets) Salmon (fillets) between 150° and 200° between 150° and 200° between 150° and 200° Sardines and mullet (small fish) between 150° and 200° Mackerel (medium-sized fish) Bream (medium-sized fish) Monkfish (large fish) Salmon steak Cod steak Tuna steak Shrimps and prawns Breadcrumbed fish 150° 150° between 130° and 150° between 150° and 200° between 150° and 200° between 150° and 200° 200° max. Chops: pork, lamb and veal Beef or veal rib (very thick) Steaks and cutlets: beef, veal and poultry Sausages Wurstel Beef, chicken (minced meat) 200° between 150° and 200° 200° max. Toasted bread Pancakes between 150° and 200° 200° Eggs, fried between 150° and 200° The cooking times listed above are intended as guidelines only and may be modified according to personal tastes. The following warnings are provided for safety reasons and must be read carefully. This appliance conforms to the following European Economic Community directives: - 2006/95/EEC dated 12/12/06 (Low Voltage) and subsequent amendments; - 89/336/EEC dated 03/05/89 (Electromagnetic Compatibility) and subsequent amendments; - 93/68/EEC dated 22/07/93 and subsequent amendments. Make sure that the air inlet behind the fan grille is never obstructed. The built-in hob should, in fact, be provided with suitable ventilation for the cooling of the electronic components used in the appliance. We advise against the installation of an induction hob above an under-the-counter refrigerator (heat) or above a washing machine (vibrations). In fact, there would be insufficient space for the ventilation of electronic components. [. . . ] Stainless steel can be marked by hard water which has been left on the surface for a long time, or by cleaning products containing phosphorus. After cleaning, it is advisable to rinse the surface well and dry it thoroughly. It is usually sufficient simply to wash the hob using a damp sponge and dry it with absorbent kitchen towel. To remove more stubborn dirt, use the palette knife (supplied with the appliance). [. . . ]