Elba DOMINO COOKING HOBS Installation and operating instructions

DOMINO
COOKING HOBS
TABLES DE CUISSON
DOMINO

2
Mode d’emploi - Conseils pour l’installation
Français Page 25
Instruction for the use - Installation advice
English Page 3
Identification label
Plaquette des caractéristiques

3
Instruction for the use - Installation advice
English
Dear Customer,
Thank you for having purchased and given
your preference to our product.
The safety precautions and
recommendations reported below are for
your own safety and that of others. They will
also provide a means by which to make full
use of the features offered by your appliance.
Please preserve this booklet carefully. It
may be useful in future, either to yourself or
to others in the event that doubts should
arise relating to its operation.
This appliance must be used only for the
task it has explicitly been designed for, that
is for cooking foodstuffs. Any other form of
usage is to be considered as inappropriate
and therefore dangerous.
The manufacturer declines all
responsibility in the event of damage caused
by improper, incorrect or illogical use of the
appliance.
IMPORTANT PRECAUTIONS AND RECOMMENDATIONS FOR USE OF
ELECTRICAL APPLIANCES
Use of any electrical appliance implies the necessity to follow a series of fundamental
rules. In particular:
✓ Never touch the appliance with wet hands or feet;
✓ do not operate the appliance barefooted;
✓ do not allow children or other incapable people to use the appliance without
your supervision.
The manufacturer cannot be held responsible for any damages caused by
improper, incorrect or illogical use of the appliance.

DECLARATION OF CONFORMITY
– This appliance is suitable for contact
with foodstuffs, and complies with
EEC Directive 89/109.
– This appliance has been designed
to be used only for cooking. Any
other use (such as heating a room)
is improper and dangerous.
– This appliance has been designed,
constructed, and marketed in
compliance with:
- safety requirements of EEC
Directive “Low voltage” 73/23
- safety requirements of EEC
Directive “EMC” 89/336;
- requirements of EEC Directive
93/68.
TIPS FOR THE USER
✓During and after use of the
cooktop, certain parts will become
very hot. Do not touch hot parts.
✓Keep children away from the
cooking hob when it is in use.
✓Before any cleaning or
maintenance, switch off the
electricity to the cooktop.
Risk of fire!
✓Do not bring naked lights close to
the fryer when it is ON because the
oil or fat could easily catch fire.
✓Make sure that the electrical cables
of other appliances installed
nearby cannot come into contact
with the cooktop.
✓Keep children away from the
cooking hob when it is in use.
✓When using the barbecue, the
extractor hood should be switched
on or a window opened.
4
IMPORTANT PRECAUTIONS AND
RECOMMENDATIONS
✓ After having unpacked the
appliance, check to ensure that it
is not damaged.
If you have any doubts, do not use
it and consult your supplier or a
professionally qualified technician.
✓For best use of these appliances,
read the instructions for use
carefully and keep them in a safe
place.
✓These appliances must only be used
for the purpose for which they were
designed, i.e. for cooking foods.
Any other use should be considered
incorrect and therefore dangerous.
✓Packing elements (i.e. plastic bags,
polystyrene foam, nails, packing
straps, etc.) should not be left
around within easy reach of children,
as these may cause serious injuries.
✓The packaging material is 100%
recyclable and is marked with the
recycling symbol to identify the
type of material which must be taken
to the local collection centres.
✓Do not attempt to modify the
technical characteristics of the
appliance as this may become
dangerous to use.
✓The manufacturer cannot be
considered responsible for damage
caused by unreasonable, incorrect
or rash use of the appliance.
✓The cooktop has been manufactured
with recyclable material. Dispose of
it following the local regulations for
the disposal of waste.
Before disposing of it make it
unusable by cutting off the supply
cable.
✓The appliance should be installed
and all the electrical connection
made by a qualified engineer in
compliance with local regulations in
force and following the
manufacturer's instructions.

5
FEATURES
- Electrical insulation Class I.
1. Basket with draining hook and handle which can be turned inwards
2. Oil tray
3. Tiltable electrical heating element - 1600 W
4. Pan cover
CONTROL PANEL
5. ON-OFF knob
6. Oil thermostat knob
7. Fryer ON indicator light
8. Oil temperature indicator light
Fig. 1.1
3
2
1
5768
4
Fig. 1.2
3
2
1
5768
ELECTRIC FRYER
1

6
FILLING WITH OIL
– Remove the pan cover and basket.
– Fill the tray with about 2 litres of oil or
fat for frying, already partly melted.
The level must be between the
minimum and maximum marks printed
on the tray.
– Make sure that the heating element is
completely lowered.
IMPORTANT: The heating element
must never be switched on when it
is out of the oil.
COLD AREA
The appliance is so constructed as to
allow an ample cold area under the
heating element for the solid particles to
settle. This helps the oil to last longer
and improves the frying which will
appear uniform, without burnt spots.
SAFETY THERMOSTAT
The appliance has a manually reset
safety thermostat which turns the
appliance off when the temperature,
because of a fault, exceeds the set
temperature.
If this happens call the After-Sales
Service.
USING THE FRYER FOR THE FIRST
TIME
– Remove the adhesive film which
protects certain parts.
– Carefully remove all the glue residues
without using abrasive substances, to
avoid scratching the surfaces.
– Remove the pan cover and the basket,
raise the heating element and remove
the oil pan.
– Wash and dry the tray and the basket
carefully (better if in the dishwasher).
– Put the tray back into the fryer and
lower the heating element.
– Fill the tray with 3 litres of water.
– Switch the fryer on by turning the
changeover switch knob and turn the
thermostat knob to about 150°C.
This operation will clean the working
residues from the electric heating
element.
– Leave the fryer ON until the
temperature indicator light goes out,
then leave it to cool down.
– Empty out the water and dry the tray
and heating element carefully.
– The fryer is ready for use.
MIN
MAX
Fig. 1.3 Fig. 1.4
USING THE ELECTRIC FRYER

7
USING THE FRYER
– Check the level of oil or fat, it must be
between the minimum and maximum
mark.
– Make sure that the heating element is
completely lowered.
– Move the basket handle outwards (fig.
1.8a) and hook it (fig. 1.8b).
– Turn the changeover switch knob to
the ON position ( ); the power
indicator light comes on.
–Turn the thermostat knob to the
temperature required; the temperature
indicator light comes on.
– When the temperature indicator light
goes out, the oil or fat have reached
the set temperature and the appliance
is ready for cooking. This indicator will
come on and go out intermittently
during cooking.
– Before putting food into the basket dry
it thoroughly because the contact
between the water and the hot oil can
lead to very dangerous splashes.
– Fill the basket with the food to be fried
and lower it slowly into the oil.
WARNING: If the food is too wet
there wiil be violent and dangerous
foaming.
– As soon as the food is cooked, take
out the basket and rest it on the
support until all the excess oil has
drained off (fig. 1.7).
– Always dry off any overflows.
IMPORTANT:
• While using the fryer the pan
cover must always be removed.
• Never switch the fryer on with the
heating element raised. If this hap-
pens by accident, never put the
heating element into the oil or fat
before it has cooled down.
Fig. 1.5
Fig. 1.6
Fig. 1.7
WARNING
The fryer and the adjacent surfaces
become very hot during use and
also there might be splashes of
boiling oil.
Keep children away and be careful
of oil splashes.

8
Fig. 1.8a
Basket handle hook
Fig. 1.8b
Basket handle hooked
Fig. 1.8c
Releasing the handle
to move it inwards
TIPS FOR CORRECT FRYING
– Each food has a recommended frying
temperature which should be
respected, because if the temperature
is too low the frying will be oily, while
if it is too high the food will be too
crispy on the outside and raw inside.
– Use a good special oil for frying.
– Put the basket with the food to be fried
into the oil only when the oil is at the
correct temperature (after the
temperature indicator light has gone
out).
– Do not overfill the basket otherwise
the oil temperature will drop suddenly
and the frying will be greasy and
uneven.
– If possible the food should be of the
same thickness and not too thick.
– When the food is cut too thick it cooks
badly in the middle, even if it looks
good. If it is of the same thickness
cooking will be ideal and uniform.
– Large items of food (chicken, whole
fish, etc.) which remain partly
uncovered must be turned half way
through cooking.
– Before putting the food into the basket
dry itthoroughly, otherwise the food,
especially potatoes, will be soft after
cooking.
– Fish, meat, vegetables and all other
food which contains a lot of water
should be coated with breadcrumbs or
flour. Make sure to shake off the
excess of breadcrumbs or flour.
– Never salt the food in the fryer.
– At the end of frying do not leave the
food in the basket inside the fryer: the
fatty vapours given off in fact made
the fried food soft, so that it loses that
crispiness which is the sign of good
frying.
– For best results filter the oil after
cooking a few times and change it
frequently.
PRECAUTIONS WHEN USING SOLID
FAT
Some frying fats solidify when they cool.
Melt them as follows:
– Make a hole in the fat down to the
heating element.
– Switch the fryer on at 160°C for about
a minute, then turn it off by turning the
thermostat knob to 0.
– Repeat this operation until the fat is
completely melted.
WARNING: Make absolutely sure that
when dissolving the fat the heating
element does not become red hot
because the fat could catch fire.
While using the fryer the pan cover
must always be removed.

9
OIL FIRE
– IMPORTANT: If the oil catches fire
suffocate the flames immediately using
the fryer cover.
– Never use water, because this
would cause the flames to become
worse.
USE OF THE COVER
– Wait for the oil to cool down before
covering the fryer with the cover.
To position the cover correctly fold the
basket handle inwards (fig. 1.8c and
1.10 - arrow “A’).
Fig. 1.10
A
CHANGING THE FRYING OIL
– Keep an eye on the oil level, which
must never drop below the minimum.
– The oil should be changed regularly.
– The length of time the frying oil lasts
depends on the type of food to be
fried; as compared with normal frying,
if the food is floured, for example,
there will be more deposits in the oil
and it should therefore be changed
more frequently.
– If during cooking the oil smokes or
smells bad it should be changed
completely.
EMPTYING THE TRAY
– The try is emptied when the oil is cold.
– To take out the tray raise the heating
element and lift the tray by pressing
with the fingers inside where studs are
provided.
– For easier oil emptying hold the tray
tightly and tip the oil out at one corner.
If you use frying fats which solidify
raise the heating element before the
fat solidifies.
Look out for drops of hot oil when
raising the heating element and dry
them off immediately.
Fig. 1.11

10
CLEANING THE FRYER
– Before cleaning the fryer switch
it off and wait for it to cool down.
– Clean the outside with a cloth
wetted with hot water and soap
or water and liquid detergent,
being careful not to dirty the tray
oil. To make cleaning operations
easier remove the oil tray.
– Stainless steel surfaces can be
cleaned with special products
available on the market.
– All the enamelled parts must be
cleaned with a sponge and
soapy water only or other non-
abrasive products.
– Do not use steel pads or pro-
ducts which are abrasive, corro-
sive or chlorine based.
– Do not leave acid or alkaline
substances (vinegar, salt, lemon
juice etc.) on the fryer surfaces.
– The oil tray and the basket can
be washed in the sink, but they
are better washed in the dishwa-
sher.
– Clean the heating element very
carefully using a dry cloth or a
cloth damped just with water. Be
very careful not to move the
temperature probe.
– Be very careful that no water
penetrates inside the appliance.
TABLE OF COOKING TIMES
The values given below are indicative, in fact
times and temperatures can also vary depend-
ing on the quality of the food.
Food to fry Quantity Temp. Time
[grams] [°C] [min]
Fresh food
Fried potato slices 800 180 10
Fresh breadcrumbed food
Cauliflower pieces 400/450 160 8/10
Aubergine slices 250/350 170 8/10
Courgette slices 250/300 160 9/11
Meatballs (about 7) 400 160 6/8
Chops 220 160 7/9
Fresh floured food
Squid 500 160 10/12
Sardines 500 160 10/12
Cuttlefish 500 160 10/12
Scallops 400 160 7/9
Sole 200 160 5/7
Frozen food
Potato croquettes 400 180 9
Fried potato slices 600 180 8
Floured cauliflower pieces 600 180 8
Floured aubergines 300 180 7
Floured courgettes 300 180 12
Floured mushrooms 350 180 7
Fish fingers 300 180 7
Breadcrumbed chops 300 180 12
After you have used the appliance for a short
time, you will learn by experience the cooking
times for each food.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance
making it dangerous.

11
FEATURES
- Electrical insulation Class 1.
- Protection against overheating of adjacent surfaces Type X.
1. Grill
2. Tiltable electric heating element - 2400 W
3. Tray with pumice stone
CONTROL PANEL
4. Heating element adjuster knob
5. Heating element ON indicator light
Fig. 2.1
5
2
3
1
4
1
2
ELECTRIC BARBECUE
2

12
BARBECUE FEATURES
–This appliance grills meat and fish
without fat and oil.
– Under the heating element there is a
tray with pumice stone, which
guarantees a constant temperature of
about 250°C.
– All the parts, grill, tray and stones, can
easily be removed for cleaning.
USING THE BARBECUE FOR THE
FIRST TIME
–Remove the adhesive film which
protects certain parts.
– Carefully remove all the glue residues
without using abrasive substances, to
avoid scratching the surfaces.
– Wash and dry the grill carefully (better
if in the dishwasher).
– Raise the heating element, make sure
that the tray is positioned correctly and
spread out the pumice stone well.
– Lower the heating element and put the
grill on top.
– Switch the barbecue on by turning the
energy regulator knob to the maximum
position (11 - 12) for about 15 minutes
to remove the fatty working residues.
Fig. 2.2
USING THE ELECTRIC BARBECUE

13
USING THE BARBECUE
–Before cooking, check that the
removable parts are in their correct
position (tray with well distributed
pumice stone, heating element
completely lowered, grill in position).
– Switch on the barbecue by turning the
knob to position 12.
The indicator light shows that the
barbecue is ON.
– Preheat for about 5 minutes.
– Turn the knob to the position desired.
The numbers from 1 to 12 indicate the
operating positions with temperature
increasing with the number.
– Put the food on the grill and check the
cooking.
– To switch the barbecue off turn the
knob to position “0”.
WARNING
The barbecue becomes very hot
during use.
Keep children away.
TIPS FOR GRILLING
– Preheat for about 5 minutes.
–The hotter the pumice stone, the
quicker and more uniform the cooking.
–Do not pour water onto the hot or
working barbecue.
–After grilling is finished, leave the
barbecue switched on for a few
minutes so that the fats absorbed by
the pumice stone are burnt.
TABLE FOR GRILLING ON PUMICE
STONES
Foods Regulator Total tim
position [minutes]
Beef fillet 12 8
Steaks 12 12
Hamburgers 12 14
Sausages 12 13
Liver 12 5
Lamb chop 12 8
Chicken steak 12 9
Chicken thigh 11-10 17
Salmon steak 11-10 10
Trout 11-10 12
Trout baked in
greaseproof paper 11 30
The times given are purely indicative and
refer to the barbecue preheated to the
maximum.
Fig. 2.3

14
CLEANING THE BARBECUE
• Before cleaning the barbecue switch it
off.
• When cleaning the appliance must
always be cold.
• Clean the outside with a cloth wetted
with hot water and soap or water and
liquid detergent. To make cleaning
operations easier remove the grill and
the pumice stone tray.
• Stainless steel surfaces can be
cleaned with special products available
on the market.
• Do not use steel pads or products
which are abrasive, corrosive or
chlorine based.
• Do not leave acid or alkaline
substances (vinegar, salt, lemon juice
etc.) on the barbecue surfaces.
• The pumice stone tray and the grill can
be washed in the sink, but they are
better washed in the dishwasher.
• After each cooking empty the residual
fats from the pumice stone tray and
wash it carefully. This is to prevent
unpleasant smells during cooking.
• Every 2 or 3 cookings wash the pumice
stone with water.
• Clean the heating element very
carefully using a dry cloth or a cloth
damped just with water.
• Be very careful that no water
penetrates inside the appliance.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance making
it dangerous.

15
Fig. 3.1
2 3
1
FEATURES
- Electrical insulation Class I.
- Overheating surfaces protection - Type X.
COOKING POINT
1. Hot plate - 1300 W
CONTROL PANEL
2. Hot plate control knob
3. Hot plate control lamp
CERAMIC GRIDDLE
3

16
HOW TO USE THE COOKER TOP
The griddle reaches the working
temperature very quickly and can grill
any food, without fat and oil, directly on
the radiant zone's glass-ceramic
surface.
Operation of the radiant zone is
controlled by a continuous
12-position power regulator.
The signal lamp lights up when the
griddle is ON.
USING THE GRIDDLE FOR THE FIRST
TIME
– Remove the adhesive film which pro-
tects some parts.
– Remove any residual glue carefully,
without using abrasive substances, to
avoid scratching the surfaces.
– Clean the cooking surface carefully.
– Switch the griddle on by turning the
power setting knob to the maximum
position (11-12) for about 15 minutes
to remove residual working greases.
USE OF THE GRIDDLE
– Before cooking make sure that the
radiant zone is clean.
– Switch the griddle on by turning the
knob to position 12.
– Preheat until the cooking surface beco-
mes red.
– Then turn the knob to the position
required. The numbers from 1 to 12
indicate the working positions with
temperature increasing as the number
increases.
– Place the food on the radiant zone and
check the cooking by eye.
– Turn off the griddle by turning the knob
to position “0”.
– As the radiant zone remains hot for
some time after the hob is switched
off, turn the zone off a few minutes
before the end of cooking.
The residual heat will complete the
cooking.
– Do not use the griddle for more than
30 minutes.
TIPS FOR GRILLING:
– Preheat the radiant zone sufficiently to
obtain quick and uniform cooking.
– Do not pour water on the cooking sur-
face when it is switched on or still hot.
– If cooking very fatty foods, leave the
griddle switched on for a few minutes
after cooking is finished, to burn off the
fatty residues.
Fig. 3.2

17
Caution!
The griddle becomes very hot
during use and remains very hot
even after it is switched off.
Keep children well out of reach.
ADVICE FOR THE SAFE USE OF
CERAMIC GRIDDLE
– Do not lean on the cooking zones
when they are switched on.
– Do not put aluminium foil or plastic
objects on the cooking zones when
they are hot.
– Do not leave objects of any type on the
surfaces made of ceramic, glass or
similar fragile material.
– Remember that the cooking zones
remain hot for some time after they are
switched off (about 30 min.).
– Follow the cleaning instructions care-
fully.
– If you note a crack in the cooktop, swit-
ch the appliance off immediately and
call the After-Sales Service.
Do not scratch the cooktop with
cutting or sharp objects.
Do not use the cooktop as a
work surface.
CLEANING THE CERAMIC GRIDDLE
Make sure that the cooktop is switched
off before cleaning it.
– Remove any encrustation.
– Remove dust with a damp cloth.
– Detergents can be used, but they must
not be abrasive or corrosive.
– Any remaining detergent must be com-
pletely removed with a damp cloth.
– Do not put any objects on the cooktop
which can melt with heat, such as pla-
stic objects, aluminium foil, sugar or
sugar products.
– If any object melts on the cooktop,
remove it immediately (while the cook-
top is still hot) using a speaal scraper,
to prevent any irreversible damage to
the glass ceramic surface.
– Do not use knives or sharp objects
which could damage the cooktop sur-
face.
– Do not use abrasive sponges or pads
which could irreversibly damage the
glass ceramic surface.

18
GENERAL RECOMANDATION
– Before you begin cleaning you
must ensure that the hob is swit-
ched off.
It is advisable to clean when the
appliance is cold and especially when
cleaning the enamelled parts.
– All enamelled surfaces have to be
washed with soapy water or some
other non-abrasive product with a
sponge and are to be dried preferably
with a soft cloth.
– Avoid leaving alkaline or acid substan-
ces (lemon juice, vinegar etc.) on the
surfaces.
ENAMELLED PARTS
– All the enamelled parts must be clea-
ned with a sponge and soapy water
only or other non-abrasive products.
– Dry preferably with a chamois leather.
If acid substances such as lemon
juice, tomato conserve, vinegar etc.
are left on the enamel for a long time
they will etch it, making it opaque.
STAINLESS STEEL ELEMENTS
– Stainless steel parts must be rinsed
with water and dried with a soft and
clean cloth or with a chamois leather.
– For difficult dirt, usea specific non-
abrasive product available commer-
cially or a little hot vinegar.
CAUTION: Any abrasive substances
and non-neutral detergents are abso-
lutely not to be used as these can
cause permanent damage to these
elements.
Do not use steam jet cleaners
because the humidity could
infiltrate into the appliance making
it dangerous.
CLEANING AND MAINTENANCE
4

19
TECHNICAL INFORMATION
FOR THE INSTALLER
Before installing the cooktop,
remove the protective film.
This cooktop can be built
into a working surface 30 to
40 mm thick and 600 mm
deep.
490
510
270
288
103 47
150
50
+ 0
–2
+ 0
–2
electric fryer
490
510
288
25 45
70
50
270
+ 0
–2
+ 0
–2
barbecue
ceramic griddle
Fig. 5.1
Fig. 5.2
Fig. 5.3
490
510
270
288
50
+ 0
–2
+ 0
–2
HINTS FOR INSTALLATION
5

20
Mount an extractor hood above these
appliances to remove fumes and smells
produced during operation.
To fit the cooktop into the unit make an
opening of the dimensions given in the
figures 5.1, 5.2 and 5.3, remembering
that:
– inside the unit there must be a space
of at least 30 mm between the bottom
of the cooktop and the top of an
appliance or bracket.
– any wall to the side and above the
cooktop must be at least 300 mm
away.
– the wall behind the cooktop must be
at least 50 mm away.
650 mm
450 mm
300 mm
– the rear wall must be at least 50 mm
from the ceramic griddle and must
with stand a temperature of 150°C.
– when there is a wall unit or hood
above the cooktop there must be at
least 650 mm between the cooktop
and the unit or hood.
– the coatings of the walls of the unit or
appliances near the cooktop must be
heat resistant:
“X” protection against heating in
compliance with standards EN 60335-
2-6.
Do not install the cooktop near
inflammable materials (e.g.
curtains).
Fig. 5.4