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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
22 TKG CKM 1010 170419
Assembly page 22/51
Fax +32 2 359 95 50
No utilice accesorios no recomendados por el fabricante,
ello puede conllevar un riesgo para el usuario y dañar el
aparato.
No mueva nunca el aparato estirando del cable. Coloque
el aparato sobre una mesa o un soporte lo suficiente
estable y procure que el cable no se enganche en alguna
parte, a fin de evitar posibles caídas del mismo. Evite
enrollar el cable alrededor del aparato y no lo tuerza.
Coloque el aparato sobre una mesa o un soporte estable
para evitar su caída.
Deje enfriar el aparato antes de limpiarlo o guardarlo.
Procure que el cable no entre en contacto con las
superficies calientes del aparato.
Las superficies accesibles pueden volverse muy calientes
durante el funcionamiento. Procure no tocar las superficies
calientes.
Procure que el aparato no entre en contacto con
materiales fácilmente inflamables como cortinas, tejidos,
etc., cuando esté en funcionamiento, ya que podría
provocar un incendio.
Procure no rallar el revestimiento especial de las placas de
cocción, ya podría perder sus características
antiadherentes. Utilice una espátula de madera o plástico
resistente al calor.
Desenchufe el aparato cuando no lo utilice, ya que el
mismo no lleva interruptor.
Cocine sólo alimentos apropiados a la cocción y al
consumo culinario.
Su aparato nunca debe ser puesto en marcha mediante un
minutero externo o un sistema de mando a distancia
separado.
(*)
Servicio técnico cualificado: servicio técnico del fabricante o del importador o una persona
cualificada, reconocida y habilitada a fin de evitar cualquier peligro. En cualquier caso
devuelva el aparato al servicio técnico.
22


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