Electrolux STARLINE LARGE 249 Quick guide

Operating and Safety Instructions
GB/03.01 72.3070.04 (5)
Electric
RANGE PROGRAM
STARLINE LARGE and COMPACT

2 Operating Instructions STARLINE Ranges
CONTENTS
Page
1. For your safety .................................................................................................2
2. Individual cooking plates ..................................................................................3
3. Large cooking plate MONOSUPERTHERM.....................................................4
4. Ceramic hobs...................................................................................................8
5. Induction cooking plate THERMINDUC..........................................................11
5.1. Normal induction range.......................................................................11
5.2. Full-surface induction range................................................................13
5.3. Errors ..................................................................................................14
6. Steel grill, griddle and roasting plates.............................................................15
7. Bain marie......................................................................................................18
8. Hot cabinet.....................................................................................................20
9. Electric roasting and baking oven...................................................................21
10. Additional equipment......................................................................................23
11. General informations......................................................................................25
FURTHER DOCUMENTATIONS
Installation instructions .....................................................................................72.3738
Service Manual.................................................................................................72.3840
Service Manual Induction .................................................................................72.6479
Spare parts list STARLINE LARGE.................................................................72.3090
Spare parts list STARLINE COMPACT ...........................................................72.3780
SERIAL NUMBER of the appliance YWWXXXXX
The serial number is marked on the type plate. The 8 digits give following information:
Y last digit of the year of production
WW week of production
XXXXX running number
The symbol on the product indicates that this product should not be treated as domestic waste, but must be
correctly disposed of in order to prevent possible negative consequences for the environment and the human health.
Regarding the recycling of this product, please contact the sales agent or dealer of your product, your after-sales service
or the appropriate waste disposal service.
1. FOR YOUR SAFETY
The installation, adjustment and initial operation of the
appliance must be carried out by an authorised
serviceman.
The appliance has been approved only for supervised
operation by trained persons.
The appliance must be used only for cooking food in
commercial kitchens.
The appliance must not be put into operation until the user
has become familiar with its operation.
The Operating Instructions and the related safety
precautions must be followed exactly.
Follow strictly the attention and warning label indications
on the appliances.
Closed containers (jars, cans, bottles, tubes, etc.) must
not be heated owing to the danger of bursting and causing
injuries.
To secure the users' safety the appliance has to be
regularly checked and serviced.
The manager is responsible for ensuring that all
components relevant for safety (thermostat, excess-
temperature thermostat) are in perfect working order at all
times. The operating condition of these components must
be examined by an authorized technician at least once a
year and any defects remedied if required.
Maintenance work and other adjustments are to be carried
out only by authorised servicemen and according to the
valid instructions.
To avoid damages of the appliance do not let water flow
from the mixing faucet unit onto the cooking plates.
Cleaning and maintenance has to be done only when the
appliance is cold.
Parts requiring replacement are only to be replaced by
original spares. Internal parts are only to be changed by
an authorized serviceman.
In the event of a permanent fault which interferes with
operation, the appliance must be switched-off and must be
disconnected from the power supply. The Customer
Service must be contacted in order to eliminate the fault.
The appliance must not be used until the fault has been
eliminated.
The operator of this appliance is responsible for total observation of the national regulations concerning operating
safety.

Operating Instructions STARLINE Ranges 3
2. INDIVIDUAL COOKING PLATES
The cooking plates of cast iron (size 300x300 mm) are
incorporated firmly and without joints in the sealed chrome
nickel steel cover. The electric loading of cooking plates is
3 kW.
Depending on the type of range, the following plate
layouts are present. The individual cooking plates can be
operated from one side or, for half the plates, from both
sides.
operated from one side operated from both sides operated from one side operated from both sides
Operation
The power of the individual cooking plates is set by means
of a 7-step switch. The control knob has a scale with 7
divisions, marked from 0 to 6. The desired level is
obtained by turning the knob until the required number
coincides with the mark on top. Without anything on the
cooking plate, the various levels correspond approximately
to the following temperatures in the centre ofthe plate:
Control knob and operation lamp
Level Electric
loading W Max. surface temperature °C in steady state
0 (off) 0 20
1 300 180
2 500 225
3 750 320
4 1500 360
5 2250 480
6 3000 540
The relevant heating zone is switched-off when the control
knob is at 0.
The control panel can optionally be equipped with a green
operation lamp. This lamp lights up when at least one of
the cooking plates is switched-on. The lamp is on the side
of the range where the electrical connections are located.
Putting into operation for the first time
or after prolonged period of non-operation.
Warm up the cooking plates for 1 hour at Level 1.
Standby
To bring a cooking plate into operation from the cold state
as quickly as possible, Level 6 is set.
If the cooking plates are not to be used immediately, it is
not adviseable to leave Level 6 continuously switched-on.
This would in fact result in:
- unnecessarily high energy consumption
- shorter life of the cooking plates
- possible danger of burning or fire.
For keeping the cooking plates on standby, it is sufficient
to select a lower switch setting (e.g. 3).
Safety information
Touching the hot cooking plates can cause burns.
Hot cooking plates must not be cooled with water, owing
to the danger of cracking.
Cleaning
Before being cleaned, the cooking plate must be switched-
off and must have had time to cool.
Wipe the plates with a slightly moist cloth each time after
use. Regularly clean the cast iron cooking plate with an
abrasive sponge. Do not use steel brushes or wire wool
pads.
The following should be avoided:
- mechanical scraping with sharp-edged metal objects
- cleaning with acid-containing agents, owing to the
danger of rust.
After cleaning, rub the plates with commercial range plate
fat.

4 Operating Instructions STARLINE Ranges
3. LARGE COOKING PLATES MONOSUPERTHERM (Type MS)
The electronically controlled large cooking plate has the following advantages:
- stepless temperature selection which can be adapted to the food
- exact maintenance of the set temperature, regardless of the load
- rapid response to changes in load
- easy cleaning of the joint-free large cooking plate
- different heating zones can be set to different temperatures for cooking, light cooking, simmering,
keeping warm and preparing
- cooking pots can be easily moved in any direction
- more space for cooking pots
- optimal energy utilisation
- high energy safing effect with the special coated ECOTHERM plate (Type MSE)
The following plate layouts are present, depending on the
type of range. The individual cooking zones can be
operated from one side or, for half the cooking zones, from
both sides.
The MONOSUPERTHERM cooking plate is incorporated
firmly and without joints in the chrome nickel steel top.
Operating
from one side Operating from both sides Range type Size of
cooking
plates mm
Electric
capacity of
cooking
plates kW
2 heating zones
2 heating zones
COMPACT
158
LARGE
159
MS(E) 82
400 x 640
MS(E) 92
740 x 400
2 x 3
2 x 4
4 heating zones 4 heating zones
COMPACT
248
LARGE
259
MS(E) 84
640 x 640
MS(E) 94
840 x 740
4 x 3
4 x 4
6 heating zones
6 heating zones
LARGE
359
MS(E) 96
840 x 740
450 x 740
6 x 4

Operating Instructions STARLINE Ranges 5
Operation
The large cooking plate has 2 or 4 independent heating
zones which can be individually controlled. Operation is
extremely simple. By turning the control knob, the plate
surface temperature suitable for the food can be adjusted
continuously between 70 and 400 °C in the relevant
heating zone. The electronic control system
SUPERTHERM ensures that the set plate temperature is
exactly maintained regardless of the size of the load, i.e.
whether the plate is empty or pots have been placed on
top. The temperature can be preselected steplessly.
However, the control knob is numbered with 13 settings
from 0 to 12, which approximately correspond to the
following plate temperatures in steady state:
Level Max. surface temperature °C in
steady state
0 (off) 20
1 70
2 100
3 130
4 160
5 190
6 220
7 250
8 280
9 310
10 340
11 370
12 400
Control knob and operation lamp
Information for practical work:
standby switch setting 7 - 8
à la carte operation switch setting 10
In exceptional cases switch setting 12
The control panel can optionally be equipped with a green
operation lamp. This lamp lights up when at least one of
the cooking plates is switched-on. The lamp is on the side
of the range where the electrical connections are located.
The relevant heating zone is switched-off when the control
knob is at 0.
Temperature distribution
If all control knobs are set to the same scale value, there
is virtually uniform temperature distribution over the entire
plate. When the settings of the individual heating zones
are different, different temperature zones result,
depending on the position and level. The presence of
relatively large areas at different temperatures makes it
very easy to carry out various procedures at the same
time (cooking, keeping warm, preparing). The following
pictures show the steady state temperature distribution at
different knob positions and plate sizes.
Plate with 2 heating zones
Position A B
Level 12 12
Position A B
Level 12 0

6 Operating Instructions STARLINE Ranges
Plate with 4 heating zones
Position A B C D
Level 12 12 12 12
All heating zones at top setting
Two heating zones at top setting
Position A B C D
Level 12 12 0 0
Position A B C D
Level 12 0 12 0
Position A B C D
Level 12 0 0 0
Single heating zone at top setting

Operating Instructions STARLINE Ranges 7
Putting into operation for the first time
or after prolonged period of non-operation.
Warm up the cooking plate for 1 hour by setting all control
knobs to 2 or 3.
Standby
Since the plate warms up from the cold state to the preset
temperature with full power at all levels, the control knob
can be immediately set to the level for the desired cooking
temperature (e.g. level 7 for 250°C). If a cold cooking pot
is placed on the empty cooking plate (e.g. 250°C, setting
7), there is no need to turn to a higher level for fast heating
up, since the built- in electronics immediately switches to
full power until the set temperature is reached again.
Safety information
- Touching the hot cooking plate may cause burns.
- The hot cooking plate must not be quenched or cooled
with water. Overflow of cooking pots standing on the hot
plate, for example during filling with water from the mixer
tap at the side, should be avoided.
Cleaning large cooking plate MS
Before being cleaned, the entire cooking plate must be
switched-off and must have had time to cool.
Wipe the plate with a slightly moist cloth each time after
use. Clean the cooking plate regularly with an abrasive
sponge. Do not use a steel wool pad!
The following should be avoided:
mechanical scraping with sharp-edged metal objects
cleaning with acid-containing agents, owing to the
danger of rust.
After cleaning, the plates should be rubbed with
commercial range plate fat.
COOKING PLATE MONOSUPERTHERM
ECOTHERM COATED (Type MSE)
Cleaning
This cooking plate has a special coating. In order to make
full use of the high energy-saving effect of this large
cooking plate, the surface must be clean, i.e. shining. To
prevent soiling from progressing too far, daily cleaning is
advisable. Encrusted, burnt-on food residues and dark
spots must be removed completely.
The following cleaning methods have proved suitable:
Rubbing the surface with a stainless steel sponge
with the addition of a fat-dissolving cleaning agent.
We recommend: Stainless steel sponge Polynox and
Cleaning agent Libo-Rein.
The cleaning residues must then be removed
completely from the cooking surface and range
cover.
Putting into operation for the first time
Warm up the cooking plate for 1 hour by setting all control
knobs to 12.

8 Operating Instructions STARLINE Ranges
4. CERAMIC HOBS
The hob consists of a ceramic plate which is incorporated
firmly and without joints in the chrome nickel steel top.
The essential advantages are:
short heat-up time means
rapid availability;
no need for continuous standby mode with occasional
use, hence
low energy consumption and
fast and easy cleaning;
exact stepless temperature adjustment and regulation.
Operating
from one side Operating from both sides Range type Size of ceramic
plate mm
Electric
capacity of
cooking plate
kW
2 heating zones
2 heating zones
COMPACT
158
LARGE
159
320 x 660
340 x 740
2 x 4
2 x 4
4 heating zones
4 heating zones
COMPACT
248
LARGE
259
660 x 660
840 x 740
4 x 4
4 x 4
Operation
The following plate layouts are present, depending on the
type of range. The individual cooking zones can be
operated from one side or, for half the cooking zones, from
both sides.
The ceramic hob has 2 or 4 independent heating zones
which can be controlled individually.
The temperature of the individual heating zones can be
set steplessly by means of a thermostat switch. The grey
control knob has a scale with 11 divisions, numbered from
0 to 10. The required heating level is obtained by turning
the knob until the relevant number coincides with the mark
on top. When the cooking plate is free, the various scale
numbers correspond approximately to the following
temperatures in steady state:
Control knob and operation lamp
Level Max. surface temperature °C in
steady state
0 (off) 20
1 66
2 108
3 156
4 202
5 246
6 304
7 352
8 402
9 458
10 476
The control panel can optionally be equipped with a green
operation lamp. This lamp lights up when at least one of
the cooking plates is switched-on. The lamp is on the side
of the range where the electrical connections are located.
The relevant heating zone is switched-off when the control
knob is at 0.
Putting into operation for the first time
There is no need to warm up the ceramic plate.

Operating Instructions STARLINE Ranges 9
Standby
To bring the ceramic plate from the cold state to the
operating state as quickly as possible, level 10 is set. If the
cooking plate is not to be used immediately, it is not
adviseable to leave it switched-on continuously at level 10.
This results in the following:
unnecessary high energy consumption
shorter life of the heating element
possible danger of burning and fire.
Owing to the short heat-up time of the ceramic plate (a few
minutes), it is adviseable to switch-off the range during
long pauses.
Safety information
- Touching the hot cooking plate causes burns.
- The hot cooking plate must not be quenched or cooled
with water. Overflowing of cooking pots on the hotplate,
for example during filling of water from the mixer tap at
the side, should be avoided.
- Hard objects must not be allowed to fall onto the ceramic
plate.
- Do not strike the ceramic plate or damage it.
- Do not place any aluminium foil or plastic vessels on the
hot surface of the hob.
- Do not place any other objects apart from cooking pots
on the ceramic plate since they heat up during operation
(danger of fire and burning).
- Do not use the ceramic hob as a temporary storage
area.
- If the ceramic hob is broken or cracked, switch off the
appliance immediately, disconnect it from the power
supply and stop using it.
CLEANING
Your ceramic cooking surface looks good and is easy to
use. The following hints and tips will
help you to keep it that way for a long time to come.
"First remove any burnt-on deposits or spilled food from
your ceramic cooking surface with asuitable scraper.
"When the cooking surface has cooled down apply a
few drops of an approved cleaner and wipe with a
paper towel or clean soft cloth.
"Rinse well with water and dry with another paper towel
or soft cloth.
HINT: Clean your ceramic cooking surface regularly.
Preferably every time you use it!
lf any plastic item, kitchen foil, sugar or food containing
sugar is accidentally allowed to melt on the hot surface of
your ceramic cooking surface, remove immediately with a
scraper while the cooking surface is still hot to avoid the
risk of damage to the surface.
Before cooking food with a high sugar content (e. g. jam),
treat the cooking surface with a suitabie conditioner. This
will protect the surface against damage by the sugar
should the food boil over or spill on to the surface.
Do not use abrasive sponges or scourers of any type.
Corrosive cleaners such as oven sprays and stain
removers should also not be used either.
On no account should scouring cleaners, steel wool or
abrasive sponges be used; they damage the glass surface
and the decor. Cleaner residues should be wiped away
from the cooking surface with a moist cloth (Scotch), since
they may have a corrosive action when the cooking area is
heated up again.
Cleaners
Available in GB from: supermarkets, hypermarkets department stores,
electrical stores, household stores, grocery stores, DIY stores, chemists Producers
COLLO Luneta COLLO GmbH
HOB BRITE Homecare Products Ltd.
Hob Clean Brookline Delta Ltd.
Hob & Sink Clean Brookline Delta Ltd.
Sainsbury's CERAMIC Hob Cleaner Sainsbury
Steel-Fix Yankee Polish
SWISS CLEANER Kuhn Rikon
VITRO CLEN Benckiser GmbH
WK TOP WK-Product Co. Ltd.

10 Operating Instructions STARLINE Ranges
POT RECOGNITION SENSORTECH
The SENSORTECH system saves energy, ensures that
the cook and the kitchen do not become too hot and
makes operation easier.
Each cooking zone of the ceramic range can be equipped
with a pot recognition system as an option. Cooking zones
with pot recognition have green control knobs.
The system functions as follows:
When the control knob is set to a certain power level, the
unused free cooking zone remains switched-off. The
heating element switches on automatically and reaches
the set power level only when a metal cooking pot is
placed on the cooking zone. During the cooking process,
the control knob can be set to any other power levels.
When the cooking pot is removed, the cooking zone
remains switched-on for a further 10 seconds and then
switches off automatically. The system thus recognises if a
cooking pot is on the plate or not. The cooking zone is
thus switched-on and off automatically.
The temperatures of the ceramic plate are the same as in
the normal version without pot recognition.
Standby
The cooking zone cannot be preheated without a cooking
pot. The relevant cooking zone is ready for operation
when the control knob is set to a power value. At the same
time, the green operation lamp on the control panel lights
up.
Safety precautions
- In the case of ceramic hobs fitted with SENSORTECH
pan recognition systems, each cooking zone must be
switched off by turning the operating knob to zero when
cooking has finished. Switching off by means of the pan
recognition system alone is not enough as a hotplate
can be activated by objects placed on it unintentionally.
- Do not use the ceramic hob as a temporary storage
area.
- After a power failure during cooking, the heating zone
remains switched-off, i.e. it is not automatically switched-
on again. Pot recognition functions again only when the
cooking pot is removed and replaced again.

Operating Instructions STARLINE Ranges 11
5. INDUCTION COOKING HOBS THERMINDUC
5.1. NORMAL INDUCTION RANGE
The essential advantages of the induction cooking system
are:
- faster deployment, full heating power immediately in the
bottom of the cooking pot; the cooking plate need not be
heated up
- considerable energy saving, high efficiency
- low operating costs
- easy cleaning of the ceramic plate as it does not become
very hot during cooking and has less tendency to
accumulate burnt-in residues
- a pot recognition system is integrated in the induction
appliance; the loss of readiness of the empty hob after
switching on is minimal.
The hob consists of ceramic plates and Wok bowls which
are incorporated firmly and without joints in a chrome
nickel steel top.
With appliances that have two cooking zones, one of the
cooking zones may consist of a glass ceramic plate used
for level-bottomed pots and pans, while the other cooking
zone may be a ceramic bowl for Wok pans. The Wok pan
is widely used in the Asian cooking and is becoming more
and more popular in the West. To secure optimal cooking
results, the shape and material of the Wok pan must fit the
concerned induction cooker.
Operated from one side Operated from both sides
Hob with 2 heating zones
Hob with 4 heating zones
K flat hob
W wok bowl
L green operation lamp
G control knob

12 Operating Instructions STARLINE Ranges
Operation
The induction range has 2 or 4 independent square
heating zones which can be individually controlled. The
electric power per heating zone is 3,5 or 5 kW.
Operation is extremely simple. By turning the green
control knob, the power suitable for the food can be
supplied continuously to the cooking pot in the relevant
heating zone. The control knob has 11 divisions,
numbered from 0 to 10. The power supplied by the
induction hob increases linearly from setting 1 to setting
10. The relevant heating zone is switched off when the
control knob is at 0. When the control knob is switched on
and there is a suitable pot on the appliance the green
lamp lights continuously. When there is no or an
unsuitable pot on the appliance the lamp pulsates within 2
seconds.
Control knob and operation lamp
Each cooking zone has a temperature sensor which
responds before overheating and first the power is
reduced to 70%. When the overload lasts longer the
cooking zone will be switched-off. Cooling takes place
faster when the cooking pot is removed from the ceramic
plate. It is necessary to switch-off the control knob and
wait for some time. After cooling down the cooking zone is
ready to be swiched on again by turning the control knob
from 0 to the desired position.
The control panel is equipped with a green operation
lamp. This lamp lights up when at least one of the
induction cooking zones is switched-on. The lamp is on
the side of the range where the electrical connections are
located.
The induction cooking system includes pot recognition. If a
cooking pot is removed from the operating range, the
appliance automatically switches-off. As soon as the
cooking pot is replaced, the cooking zone switches on.
Cooking pots smaller than about 16 cm in diameter of
bottom are not detected by the system; the heating
element remains switched-off.
The relevant heating zone is switched-off when the control
knob is at 0. The green control lamp goes out.
Standby
The induction range is fully operational at any time without
preparation. No preheating phase is required.
Cooking pots and pans
The pots and pans used on the induction heating system
must be made of special materials, particularly their
bottoms. Suitable materials are: iron, sheet iron,
enamelled iron, cast iron, special multi-layered metals.
Cooking pans with a diameter of less than 16 cm must not
be used. Pot manufacturers sell special types of pots and
pans that are suitable for induction.
If unsuitable materials are used, the heating system
does not function or the appliance may get destroyed.
Such materials are stainless chromed nickel steels,
GN containers, aluminium pans, copper, brass, glass
and porcelain.
We recommend following cooking pots:
Cooking pots
supplier type
Demeyere Atlantis, Apollo
WMF Sandwich bottom
Frying pans
supplier type
Demeyere Atlantis, Apollo
Noser Hotel
Pay attention that non centrical setting and using full-
surface induction ranges the fringes and handles of the
pans may reach very high temperatures. Danger of injury
exists. Touch metallic handles with caution and if required
with a protection cloth.
Cooking process
Due to the following characteristics, the cook must be
more attentive when using the induction cooker than
would be required with other appliances.
The heat storage capacity of this system is very low. If the
heating level is changed with the control knob, the food is
immediately exposed to a different temperature. Empty
pans or pots heat up very quickly and are then ready for
roasting processes. Empty put on cooking pots can be
destroyed in less than one minute by overheating.
Carefully adjust the heating level to the required cooking
mode.
The cooking pot should always remain in the centre of the
heating zone. Set and adjust the temperature with the
control knob. Do not move the cooking pot around on the
glass ceramic plate as this causes its bottom to heat up
unequally, which in turn causes food to burn.
When heating up oil or fat, constantly check the cooking
pot to prevent oil and fat from overheating and burning.

Operating Instructions STARLINE Ranges 13
Safety precautions
- The hot cooking plate must not be quenched or cooled
with water. Overflowing of cooking pots on the hotplate,
for example during filling with water from the mixer tap at
the side, should be avoided.
- For strength reasons, 6 mm thick ceramic is used. This
construction is therefore suitable for normal operation in
a commercial kitchen. A remaining risk of breakage of
the ceramic due to point impact loads, for example as a
result of falling objects, cannot be avoided.
- If the ceramic plate is cracked or broken, the induction
range must no longer be operated. This is dangerous
because of possible contact with electric conductors.
- Owing to heat conduction from the cooking pots, the
ceramic plate is hot after every cooking process and
should not be touched (to avoid burns).
- Owing to the danger of overheating, empty cooking pots
should not be heated unattended.
- No paper, cardboard, cloth, etc. must be placed between
the cooking pot and the range plate because these
materials may lead to a fire.
- Since power is supplied very rapidly and in an
uncontrolled manner to metal objects, no objects other
than cooking pots must be placed on the range. Heating
to high temperatures may cause injuries to the
personnel.
- Do not place closed jars or cans, aluminium foil, cutlery
or other metallic objects onto the cooking zone.
- Avoid splash and spit protections with metallic surfaces
during cooking.
- Users should be aware that objects worn on the body,
such as rings, watches, etc. can become hot if in close
proximity to the surface of the appliances when the latter
are in use.
- Persons with cardiac pacemakers should consult their
doctor to ascertain whether it is safe to work in the
region of the range.
- Credit cards, telephone cards, cassette tapes or other
articles which react to magnetisation should not be
placed on the ceramic plates.
- The induction range is equipped with an internal air
cooling system. The air intake and discharge slots must
not be closed with an article or cloth since otherwise the
appliance switches off due to impermissible heating.
- The range must not be sprayed with a water jet.
- The operator must make sure that the appliance is
checked at least once a year by an authorized
serviceman. Repairs must be carried out by a factory
trained serviceman only.
Cleaning
See section: Ceramic hobs.
5.2. FULL-SURFACE INDUCTION RANGE
This range is fitted with a ceramic hob which has 4
adjacent cooking zones. In addition to the benefits offered
by a normal induction range, this appliance has the
following features:
- almost the entire surface of the ceramic hob can be used
without any “dead” spots,
- cooking areas at different settings allow a seamless
transition between individual temperature zones,
- maximum output per coil is 3.5 kW. Each cooking zone
has two coils; the range thus has the very high total
output of 28 kW.
K How to position small and large cooking vessels
T Pot recognition zones per coil
Operation
The 4 cooking zones are operated in the same way as a
normal induction range, either one-sided or two-sided.
Both coils of a cooking zone are controlled by a common
operating knob. Each coil is fitted with a pot recognition
system. To enable it to be heated, the surface area of the
base of any cooking vessel must be equal to at least ¼ of
the coil area. Temperature monitoring to prevent
overheating is done per coil and not per cooking zone.
Practical cooking
The ceramic hob surface is designed to show the position
and layout of the coils and the cooking zones. Cooking
vessels should be positioned so that they are symmetrical
to the layout of the coils. If this is done correctly, the bases
of the cooking vessels will be heated evenly.
Safety precautions
- The same instructions will apply as for the normal
induction range.
- Please ensure that cooking vessels do not touch each
other and are always at a distance from each other.
Points of contact can easily overheat and cause injuries.
- Pan handles should be arranged away from the cooking
surface. Always use a cloth or oven gloves when holding
the handles of cooking vessels.

14 Operating Instructions STARLINE Ranges
Cleaning
See section: Ceramic hobs.
Filter:
The exhaust air of the induction generator is led off with a
fan. The opening is in the base in the end cover and is
covered with two filters. To assure a faultless operation
attention must be paid that these does not obstruct.
The filters should be removed at regular
intervals and be cleaned with a dishwashing
liquid.
Filter Full surface induction
5.3. ERRORS
If an error occurs in the appliance, it will be displayed by
pulsation of the green operation lamp. The series of
pulsation shows the kind of error. Between two long
shinings of the lamp there is an amount of short shining
signals. The amount of short signals gives the code of the
error.
Code = amount of short
lamp signals Error Action
no signal no fault, normal operation none
1 no coil current, hardware
overcurrent if the error signal remains after several starts: summon service agent
2 too high coil current, software
overcurrent if the error signal remains after several starts: summon service agent
3 temperature of cooling
element too high wait until the appliance has cooled down, clean air filter of the fan, switch on again
4
temperature of cooking zone
too high, interruption of the
cooking zone sensor
wait until the appliance has cooled down, set power
switch to 0 and start again;
if the error signal remains after several starts: summon
service agent
5 power switch has a cable
breakage summon service agent
6 internal temperature of the
appliance too high wait until the appliance has cooled down, reduce ambiant temperature
7 short circuit of the cooking
zone sensor the appliance will continue to function normally but the temperature of the cooking zone is no longer being
monitored; summon service agent

Operating Instructions STARLINE Ranges 15
6. STEEL GRILL, GRIDDLE AND ROASTING PLATES
The electrically heated steel plate is firmly integrated in the
chrome nickel steel cover plate. The plates are at a height
of 92 or 97 cm (base height 5 or 10 cm) above the floor for
more convenient working. The appliance is used for
grilling and roasting various types of meat, sausage, fish
and vegetables. The plate can be incorporated in a
separate range element or in a range combination.
The appliance consists of:
- the actual steel plate with
- a splashguard edge on three sides and a
- removable drip tray.
All plates are optionally available in polished steel or with
a special metallic coating. The additional coating has the
following advantages:
- simple, easy cleaning
- considerable energy saving
- low operating costs
- low heat load for the cook and the kitchen.
The grill plate is grooved and has a greater slope so that
juices and fats emerging during grilling can run forward
into the drip tray.
The griddle plate and the roasting plate have a flat
surface. The griddle plate is only very slightly inclined
towards the drip tray.
The roasting plate has no slope. The fat or oil is emptied
into the drip tray by means of a drain plug. The roasting
plate is provided with a spray guard edge on all four sides.
The drip tray serves for collecting the juices, fats and crust
residues which emerge during frying, roasting and grilling.
The tray must be emptied and cleaned periodically,
depending on the frequency of use.
Grill plate Griddle plate Grill/Griddle plate Roasting plate
2 heating zones
Size of
plates
Type 159
Type 158
390x720 mm
390x624 mm
390x720 mm
390x624 mm
390x720 mm
390x624 mm 390x720 mm
390x624 mm
4 heating zones
Size of
plates
Type 259
838x740 mm
838x740 mm
838x740 mm
A to D heating zones with associated control knobs
L heating indicator lamp (white)
S drip tray
F fat discharge plug into drip tray

16 Operating Instructions STARLINE Ranges
Operation
Operation is possible only from one side.
The plates have 2 or 4 independent heating zones A, B, C
and D, which can be controlled individually. The electric
capacity per heating zone is 4 kW.
The temperatures of the individual heating zones can be
steplessly set and regulated by means of thermostat
switches.
The control knob has a scale from 50 to 300. The required
plate temperature is obtained by turning the knob to the
right until the required number coincides with the mark on
top. The scale values correspond approximately to the
plate surface temperature in °C in the steady state. When
the temperature control switch is operated, the white
heating indicator lamp initially lights up. The lamp lights
intermittently, i.e. it lights up when the heating is switched-
on and goes out when the heating is switched-off in the
course of regulation.
The appliance is switched-off when all temperature control
switches are turned to zero.
Control knob and operation lamp
Putting into operation for the first time
Wash the plate thoroughly with hot soapy water, rinse with
clean water and allow to dry. The new plate should then
be heated at a temperature setting of 150 C For about 30
minutes.
Steel griddle plates without a coating should additionally
be treated as follows: Cover the cold griddle plate with
good-quality roasting fat (lard or butter) and raw potato
slices about 5 mm thick. Roast the potato slices for about
60 minutes, turning several times. As a result of this
treatment, the plate loses its metallic taste. Then clear the
plate and rub with a dry cloth or absorptive paper.
Oil or vegetable fat should not be used for burning in the
plate.
Standby
To put the appliance into operation, the control knob is
turned to the required temperature. The heat-up time for
reaching a temperature of 230 C is 15 minutes.
The set temperature is reached when the white lamp of a
relevant heating zone goes out. The surface is then ready
for use.
If it is intended to work at a higher or lower temperature,
all that is necessary is to alter the position of the control
knob.
WORKING RULES
Grill plate
The plate is provided with grooves. The food to be
cooked rests only on the spaces between the grooves
and acquires a dark striped pattern (a diamond-shaped
pattern can be obtained by turning the food). The effect
of heat on the pieces of food being grilled occurs
essentially only by heat conduction via the spacing
between the grooves, since the radiation effect of the
remaining plate surface is small. The narrow support
surfaces of the spaces between the grooves do not
allow thicker pieces of meat and sausages to be
cooked through. If pieces are left too long on the grill,
burnt strips form on the support surface.
Grooved grill plates alone do not guarantee that thicker
pieces of meat and sausages will be completely grilled.
The combination of grill and griddle plate is necessary
for this purpose.
Griddle plate
The plate is smooth and the food rests on the entire
surface it is intensely heated by heat conduction as a
result of contact. Even thicker pieces of meat and
sausage can be fried without problems at temperatures
of 200 - 250 C.
Temperatures
The temperature must be adapted to the food being
cooked. The thicker the food being roasted, the lower
should the heat be:
- thin pieces require higher temperatures and shorter
cooking times
- thick pieces require lower temperatures and longer
cooking times.
Before the beginning of roasting, the plate should be
wet lightly with oil so that the food shows less tendency
to stick. After the roasting process, the roasting
residues must be removed from the plate. This can be
done with a scraper. In roasting plates which have not
been cleaned, the heat flow to the food is reduced,
with the result that cooking times and quality change.
Shutting down
The appliance is switched-off by turning the control knob
to zero.
In the event of faults in the appliance, the switch at the
electric supply must also be switched-off.
Safety precautions
- Hot cooking plates should not be touched.
- Water, oil or fat must not be poured onto the hotplate.

Operating Instructions STARLINE Ranges 17
CLEANING
The appliance should be cooled before every cleaning
operation.
Steel plates
Water should not be used for cleaning since otherwise
the roasted food sticks and the plate must be treated
again according to the section entitled "Putting into
operation for the first time". The plate should be
rubbed with a dry cloth or with absorptive paper.
Coated plates
With normal use, it is sufficient to clean the plate with
hot water to which a fat-dissolving agent has been
added and a brush. It is then rinsed with hot water and
rubbed dry with a cloth or absorptive paper.
Stubborn residues can be removed with the combi
scraper. It has a grooved side and a smooth side for
this purpose.
The drip tray should be emptied periodically,
depending on the extent of use. It can be unhinged by
raising and can be cleaned separately.
Appliance panels
The surfaces of the appliance are made of stainless
chrome nickel steel. They should be washed with hot
soapy water to which a normal, fat-dissolving cleaner
has been added and should be rubbed dry.
Spraying the appliance or parts with a water jet or
high-pressure cleaning device may cause damage and
malfunction. It should therefore be avoided.
General
Cleaning with steel brushes, steel wool, copper cloths
and sand-containing products must be avoided
because the use of such agents destroys all surfaces
and creates points of attack for corrosion.

18 Operating Instructions STARLINE Ranges
7. BAIN MARIE
The trough of the bain marie is welded into the top plate
and has no joints and large radii. The trough and top plate
consist of stainless chrome nickel steel. Supports
available as accessories can be used to had containers in
the water bath and permit a large number of combinations
of various GN containers. The GN containers can also be
placed without holders in the water bath. The perforated
baseplate avoids direct contact between the GN
containers and the hot bottom and ensures that the
vessels remain horizontal. The entire bath can be covered
with one or more covers.
The bain marie is used for keeping cooked or heated-up
food hot in cooking pots or GN containers, which are
placed in the preheated bain marie. For hygienic and
operational reasons, cold or cooled food must not be
heated in the bain marie. Furthermore, the thawing of
frozen foods in the bain marie is not permitted.
Bain marie with standpipe
Bain marie with drain cock
D Cover
S Standpipe with outflow at the bottom
B Control knob
L Operation lamp (green)
P Perforated baseplate
M Mixer tap with water inlet
H GN container support
W Water tank
GN GN containers
A Drain cock with drain at the front
Range model LARGE 159 LARGE 249 LARGE 259 COMPACT 158
Tank dimensions
Length mm
Width mm
Depth mm
700
340
180
700
605
180
700
800
180
510
310
180
Electric heating capacity kW 2,4 3,2 4,8 1,7

Operating Instructions STARLINE Ranges 19
Operation
Bain maries have one heating system and can only be
operated from one side. A control knob and a green
operation lamp are located on the control panel.
The control knob has a scale from 0 to 100. The required
bain marie temperature is obtained by turning the knob
until the relevant number coincides with the mark at the
top. The scale values correspond approximately to the
bain marie temperature in °C in the steady state. When
the bain marie is switched-on, the green operation lamp
lights.
The bain marie is switched-off when the control knob is at
0. The operation lamp then goes out.
Control knob and operation lamp
The bain marie has an inclined bottom. The water outlet is
at the lowest point. This is achieved by either
- a bottom drainage via a standpipe and siphon or
- a drain cock on the front of the appliance.
To empty the bain marie, the standpipe should be pulled
out or the drain cock opened.
Putting into operation for the first time
Insert the standpipe or close the drain cock. The bain
marie should be filled with water to the minimum level
indicated and heated up for about 1 hour at control knob
setting 80 °C.
Standby
Check the water level and if necessary replenish to the
indicated level. Set the control knob to the required bath
temperature. The heat-up time of the open bain marie
without containers is on average:
Temperature of the water introduced 10 °C
Final temperature of the water 80 °C
Level mm 50 100
Heat-up time min. 53 105
If the control knob is set to 100 C and the bain marie is
covered with the cover, the bain marie reaches the boiling
point.
Safety precautions
- The appliance must be operated only when the water
level has reached the minimum mark.
- Care should be exercised when emptying the bain marie
through the front drain cock because the hot water may
cause scalding. The discharged water must be safely
passed into a collecting vessel or into the floor drain.
Cleaning
The surfaces of the bain marie and the top plate are made
of chrome nickel steel. They should be washed with hot
soapy water containing a normal, fat-removing cleaner
and rubbed dry.
Steel brushes, steel wool, copper cloths, etc. must not be
used.
Particular attention should be paid to the cleaning of the
outflow pipe. The pipe should be cleaned with a suitable
long-handled brush using the above-mentioned agents.

20 Operating Instructions STARLINE Ranges
8. HOT CABINET
The hot cabinet is integrated in the base unit of the
relevant appliance. It has an electric heating, sliding or
leaf doors, shelf supports and shelves. The entire
appliance is made of stainless chrome nickel steel. The
electric power is 1 kW for the 500 mm wide element and
2 kW for the 800 and 1000 mm wide elements.
Operation
only one-sided from the front.
Control knob and operation lamp
1 Upper part of the range
2 Base unit = Hot cabinet
3 Operation lamp (green)
4 Control knob
5 Wing doors
The entire heating system is switched-on by means of a
control switch on the control panel. The temperature in
the hot cabinet can be set and regulated steplessly
between 30 and 110 °C. The required level is obtained
by turning the knob in the clockwise direction to the mark
located above on the control panel.
When the appliance is switched-on, the green operation
lamp lights up.
The hot cabinet is switched-off when the control knob is
at 0. The green operation lamp goes out.
Putting into operation for the first time
The cabinet should be heated up for 1 hour at 80 °C with
the door closed. Then allow to cool completely with the
door open.
Standby
The empty cabinet should be preheated for at least 45
minutes with the doors closed. When the steady state has
been reached, the appliance is ready for loading. Ensure
that the doors are opened only for loading or for removal.
Safety precautions
When the maximum temperature is set, the articles in the
cabinet can reach 100 to 110 °C. The articles must not be
touched without protective measures because there is a
risk of injury to the operator through burns.
Cleaning
The surfaces of the hot cabinet are made of chrome nickel
steel. They should be washed with hot soapy water
containing a normal, fat-removing cleaner and should be
rubbed dry.
Steel brushes, steel wool, copper cloths, etc. must not be
used.