Manual Gorenje ems 64 e (page 3 of 6) (English)

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Instructions for Use, Building- in and Connecting

Cookware

Use high quality cookware with flat and solid

bottom.

x During cooking place the pot in the middle of

the hotplate.

x When using special cookware made of heat

resistant glass or porcelain, always follow the

manufacturer's instructions.

x When cooking in the pressure cooker keep it

under constant surveillance until adequate

pressure is obtained. Hotplate should operate

at highest power at the beginning, then the

power should be reduced according to the

manufacturer's instructions.

Hotplates may be damaged:

x if switched on and left empty, without adequate

dish, or if an empty dish is placed upon it;

x if the cookware used is inadequate, for example

having crooked bottom, or if the diameter of

the bottom is too small for the hotplate

(coffee pot);

x Prior placing the pot upon the hotplate wipe the

pot bottom dry to provide unobstructed thermal

conductivity and to prevent damage to the

hotplate.

Energy saving tips

x The best transfer of energy is obtained if the

bottom of the dish is slightly bent towards the

inside.

x The bottom diameter of the dish must suit the

diameter of the hotplate. The loss of energy is

greater if the dish is too small, and the hotplate

may be damaged.

x Use pot lids and cover your cookware

whenever possible.

x The dish size should always suit the quantity of

food. Excessively big pot for small quantity of

food wastes too much energy.

x Dishes requiring long preparation should be

prepared in the pressure cooker.

x Vegetables, potatoes, etc. may be cooked with

reduced quantity of water. The cooking is

shorter, however, the lid must be tightly placed

upon the dish. Once the water has reached the

point of boiling reduce the cooking power and

continue with slow boiling.

x Reduce power regulation towards the end of

cooking, and switch the hotplate off 5-10

minutes before cooking is complete, to be able

to use the remaining heat.

Cleaning and maintenance

The appliance should be cleaned with warm

water, liquid detergent and soft cloth. Never use

aggressive cleaners and sharp objects. Burned or

dried food particles should be moistened with a

wet cloth and softened with an appropriate

cleansing agent.

Stainless steel surfaces must be cleaned with

special cleaners for stainless steel. Apply a fine

layer of the cleaner with a dry, well absorbing

cloth to the dried and cool surface, and rub in the

direction of the surface treatment. Stubborn

stains should be removed with wet cloth and then

rubbed dry with a dry cloth to the brilliance. Never

use such cleaners for cleaning of aluminum.

Cooktop hotplates

Cool the hotplates to at least 50°C before

starting to clean them!

x Food leftovers on the hotplates are removed

with soft wet cloth or a sponge. To maintain the

appearance of hotplates you may use a few

drops of special hotplate agent and rub it in.

Never apply butter, lard and the like, as you

might provoke corrosion.

x Hotplate rims are made of stainless steel and

might assume yellow colour with time, because

of the temperature effect. This is a physical

phenomenon, and it may be partly removed

with the appropriate metal cleaning agents. Mild

cleansing agents will not remove the yellow

film, while the aggressive abrasive cleaning

accessories might cause scratches.

x Hotplates and the surrounding area should be

cleaned with warm water, liquid detergent and

soft cloth. Soak any stubborn dried stains with a

wet sponge. In case of stainless steel cooktop

the hotplate surrounding may become yellow

with time. Remove the yellow colour with the

usual stainless steel cleansing agents.

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Gorenje ems 64 e Manual

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