Manual Prosolo i-Cooking (page 42 of 84) (Dutch)

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4.1 Cleaning in general 4.2 Cleaning the pan supports and

knobs

Clean the appliance after every use and

rub it dry again. Make sure that all parts

Remove the pan supports after they have

are cooled down before starting.

cooled down and clean them with a

sponge or cloth, containing warm water

Never use a steam cleaner. The steam can

and a detergent. Caked food rests can best

get into contact with parts that are under

be put to soak first. Afterwards, dry the

electrical tension and cause a short-

parts with a clean cloth.

circuit.

4.3 Cleanning the burners

Do not use any pointy or sharp objects to

clean the silicone edges.

Make sure the burners are cooled down

sufficiently before removing them. Clean

Never use undermentioned materials

the removable parts in hot water with a

because they damage the surface: sand,

detergent. Make sure the parts are dried

soda, alkali, acid or chloride containing

properly afterwards, also in the grooves.

cleaning materials, grill or ovensprays,

cleaning materials for dishwashers, stain

Clean the non-removable parts with a

or rust removers, polishing materials or

sponge or cloth with warm water and a

sponges or brushes with a polishing

detergent. Make sure these parts,

surface.

especially the thermo-couple and ignition

electrode, are rubbed dry properly before

Remove salt containing dish rests or

re-using the appliance.

liquids immediately and thoroughly from

the appliance, to prevent damage to the

When replacing the parts, check that the

surface.

fitting ridges are positioned properly. See

page 5 for the right order and positions.

The ignition electrode of the burner may

not get wet, otherwise no spark can be

generated. After the cleaning, rub the i-

Cooking appliance dry with a clean cloth,

to prevent chalk deposits.

Chapter 4

EN 15 Maintenance

EN 14 Operation

If you want to use smaller pans than

3.5 Choosing the right pan

undermentioned diameters, use the

optional small pan adapter-cross.

Only use pans with a diameter which is

not larger or smaller than the diameters in

undermentioned scheme. If the diameter

of the pan bottom is too small, the pan is

not standing stable enough.

If the diameter is too large, the hot

combustion gasses are pushed too much

to the outside of the pan, which may

damage the worktop, a non-heat resisting

wall or parts of the hob. The manufacturer

cannot be held liable for damages, arisen

from this situation.

3.5.1 For cooking on gas, no special pans

are required. The pan material should

however be heat resistant.

3.5.2 Always use a pan with a diameter

which suits the diameter of the burner.

Use the following simple rule of thumb:

large pan diameter for large burner

small pan diameter for small burner

3.5.3 Preferably use pans with a thick

bottom, this results in a better heat

conduction. If you use pans with a thin

bottom, you will have to stir the

ingredients more often to prevent them

from burning.

3.6.4 Cook energy-conscious, preferably

with a lid on your pan, which prevents

warm air escaping unnecessarily.

burner pan Ø [cm]

min. max.

wok burner 15 26

power burner 12 24

standard burner 10 22

simmer burner 10 22

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Prosolo i-Cooking Manual

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