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SOMMAIRE
SECURITE ................................................................................................................................... 37
P
RECAUTIONS AVANT UTILISATION EN CUISSON
............................................................................. 37
U
TILISATION DE L
APPAREIL
......................................................................................................... 37
P
RECAUTIONS POUR NE PAS DETERIORER L
APPAREIL
................................................................... 38
P
RECAUTIONS EN CAS DE DEFAILLANCE DE L
APPAREIL
.................................................................. 39
A
UTRES PROTECTIONS
............................................................................................................... 40
DESCRIPTION DE L’APPAREIL ................................................................................................ 41
C
ARACTERISTIQUES TECHNIQUES
................................................................................................ 41
B
ANDEAU DE COMMANDE
............................................................................................................ 41
UTILISATION DE L’APPAREIL .................................................................................................. 41
A
FFICHAGE
................................................................................................................................ 41
V
ENTILATION
.............................................................................................................................. 42
MISE EN ROUTE ET GESTION DE L’APPAREIL ...................................................................... 42
A
VANT LA PREMIERE UTILISATION
................................................................................................. 42
P
RINCIPE DE L
INDUCTION
........................................................................................................... 42
T
OUCHES SENSITIVES
................................................................................................................. 42
M
ISE EN ROUTE
.......................................................................................................................... 43
D
ETECTION DE RECIPIENT
........................................................................................................... 43
I
NDICATEUR DE CHALEUR RESIDUELLE
.......................................................................................... 43
F
ONCTION BOOSTER
................................................................................................................... 43
F
ONCTION MINUTERIE
................................................................................................................. 44
V
ERROUILLAGE DU BANDEAU DE COMMANDE
................................................................................. 45
L
IMITATION DU TEMPS DE FONCTIONNEMENT
................................................................................. 45
CONSEILS DE CUISSON ........................................................................................................... 46
Q
UALITE DES CASSEROLES
......................................................................................................... 46
D
IMENSION DES CASSEROLES
...................................................................................................... 46
E
XEMPLES DE REGLAGE DES PUISSANCES DE CUISSON
.................................................................. 47
ENTRETIEN ET NETTOYAGE .................................................................................................... 47
QUE FAIRE EN CAS DE PROBLEME ........................................................................................ 48
PROTECTION DE L’ENVIRONNEMENT .................................................................................... 49
INSTRUCTIONS D’INSTALLATION ........................................................................................... 50
CONNEXION ELECTRIQUE ....................................................................................................... 51
36


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