Garland GIU 5.0 DUAL BI User manual

Instruction for use of
Garland Induction
Single, Dual and Wok Built-In Units
GIU 2.5 BI, GIU 3.5 BI, GIU 5.0 BI
GIU 3.5 DUAL BI, GIU 5.0 DUAL BI
GIWOK 3.5 BI, GIWOK 5.0 BI
For USA, Contact: For United Kingdom & Ireland, Contact: For Canada & the Rest of the World, Contact:
Garland Commercial Industries Welbilt, UK, Ltd. Garland Commercial Ranges, Ltd.
185 East South Street Tel: [phone] Kamato Road
Freelan, PA 18224 Fax: [phone] Mississauga, Ontario L4W1X4
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
WARNING
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, MAINTENANCE CAN CAUSE PROPERTY
DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING
OR SERVICING THIS EQUIPMENT.
CM
86037
CONFORMS TO UL-197 & NSF?4
CERTIFIED TO CAN/CSA C22.2 NO. 109
VDE EN60335-2-38

Content Page
1 General Remarks.................................................................................................................................. 3
1.1 Application........................................................................................................................................... 3
1.2 Purpose of induction cookers............................................................................................................... 3
2 Description of products........................................................................................................................ 3
2.1 Technical information.......................................................................................................................... 4
3 Installation........................................................................................................................................... 4
3.1 Requirements of installation- Unit Illustrations ................................................................................... 4
3.2 Rules for Operations............................................................................................................................ 5
4 Initial operation................................................................................................................................... 8
4.1 Assembly/Installation........................................................................................................................... 9
5 Operation Test..................................................................................................................................... 10
6 Operation............................................................................................................................................ 11
6.1 Cooking process.................................................................................................................................. 11
7 Safety instructions............................................................................................................................... 12
7.1 Description of danger signs.................................................................................................................. 12
7.2 Risk at non-observance of danger signs................................................................................................ 12
7.3 Safety-conscious work.......................................................................................................................... 12
7.4 Operating personnel............................................................................................................................ 13
7.5 Unauthorized reconstruction............................................................................................................... 13
7.6 Improper operating methods............................................................................................................... 13
7.7 Pan detection...................................................................................................................................... 13
7.8 Control of heating area....................................................................................................................... 13
8 Out of Operation............................................................................................................................... 13
9 Trouble shooting................................................................................................................................. 13
10 Cleaning............................................................................................................................................. 16
11 Support............................................................................................................................................... 16

1.0 GENERAL REMARKS
1.1 APPLICATION
The following instructions contain information, which is fundamentally important and must be taken into account
during assembly, operation and maintenance.They must therefore be read very carefully before installation and oper-
ation by the responsible specialist staff and the operator(s).They must always be available for consultation at the place
of operation.
General information about products - installation - initial operation - operating test - cooking process - safety instruc-
tions - out of operation - trouble shooting - cleaning - support - are described on the following pages.
1.2 PURPOSE OF INDUCTION COOKERS
The Garland induction unit cookers are especially suitable as cookers in the kitchen and for the preparation of meals
on the table. A cooker can be used for cooking, warming up, keeping warm, flambeing, roasting, etc.The cookers are
to be used only with pans made of material which is suitable for induction.There are specific manufacturers who sell
special types of pots and pans for induction cooking.
Do not use induction cookers to heat up any other metallic objects other than pots and pans provided for it.
NOTE: For Wok models, only use supplied wok pans or "Spring of Swizerland" wok pans. Other wok pans may not
have the same shape as the ceramic wok bowl, causing overheating and cracking of the ceramic.
2.0 DESCRIPTION OF PRODUCTS
We manufacture several basic types of induction cookers with various performances and measurements. All are built
to last; they are also compact and powerful with a revolutionary technology in a complete case of stainless steel. All
of our accessories are designed to coordinate with the induction units and since each unit is equipped with continu-
ous control, they allow efficient cooking.
!Simple operation with rotary switch
!Compact powerful electronics enable flat construction and safe operation
!A maximum of safety thanks to multiple safety functions
!Short cooking time
!Electronic checking
!Compact measurement - light weight
!Meets all current standards: VDE EN 60335-1/-2/36, CE-conforming
UL197; CAN/CSA/C22.2 No. 109, NSF 4-1996
Page 3

2.1 TECHNICAL DATA
OPERATION AND CONTROL
Lamp operation 24V DC/max. 40mA (green)
Output regulator - Potentiometer 10kOhm
Technical Data Watts
Voltage
GIU 2.5 BI 2500 208v& 240v, 60 cycle, 1 ph
GIU 2.5 BI 2500 230v50 cycle, 1 ph
GIU 3.5 BI 3500 208v& 240v, 60 cycle, 1 ph
GIU 3.5 BI 3500 230v, 50 cycle, 3ph
GIU 5.0 BI 5000 208v, 60 cycle, 3ph
GIU 5.0 BI 5000 440v, 60 cycle, 3ph
GIU 5.0 BI 5000 400v, 50 cycle, 3ph
GIU 3.5 DUAL BI 3500 X2 208v, 60 cycle, 3ph
GIU 3.5 DUAL BI 3500 X2 230v50 cycle, 3ph
GIU 5.0 DUAL BI 5000 X2 208v, 3ph
GIU 5.0 DUAL BI 5000 X2 400v, 50 cycle, 3ph
GIU 5.0 DUAL BI 5000 X2 440v, 60 cycle, 3ph
GIWOK 3.5 BI 3500 208v&240v, 60 cycle, 1 ph
GIWOK 3.5 BI 3500 230v, 50 cycle, 1 ph
GIWOK 5.0 BI 5000 208v, 60 cycle, 3ph
GIWOK 5.0 BI 5000 400v, 50 cycle, 3ph
A) Single Built-In Units
B) Double Built-In Units
C) Built-In Wok Units
OPERATING CONDITIONS
!Max. tolerance of the nominal supply voltage +6/ -10%
!Supply frequency 50/ 60 Hz
!Protection class IP 43
!Minimal diameter of the pan 12 cm (5 inches)
3. INSTALLTION
3.1 REQUIRMENTS OF INSTALLATION
The underside and sides of the induction unit must be absolutely clear of obstructions to provide for adequate cool-
ing air to enter and exhaust. Cooling air enters from the bottom of the unit and is discharged either from the sides
(single or wok units) or from the rear (double units). An air intake kit is provided to ensure adequate cooling air is
brought to the unit. A minimum of 30 sq inch opening must be provided for the heated air to be discharged into
the room.
IMPORTANT
INSTALLATION AMBIENCE
Max. ambient temperature storage > -20o - + 70oC
Function > +5 - +40o C
Max. relative humidity of air storage > 10% - 90%
Function > 30% - 90%
Page 4

3.2 RULES OF OPERATION
Please observe the following rules:
!Check and ensure that the supply voltage matches the voltage given on the specification plate.
!The electrical connections must satisfy loci house installation regulations. The valid, national and local elec
trical regulations must be observed.
!The cooker is provided with a cord and plug (60 cycle units only).
!This induction unit is equipped with an air cooling system. Make sure that the air supply and exhaust are not
blocked (wall, fabric etc,).
!Make, sure that the induction unit does not take in hot ambient air (concerns units standing side by side, or
one behind the other, or standing near a frying pan or an oven) .
!The induction unit must not be placed near or on a hot surface.
!Make sure that the induction unit does not take in grease laden air which is produced by other applications
(deep fryer, grill, frying pan). In that case you must use an air duct (available as an accessory).
!The air intake temperature must be under 40° C The operating staff has to make sure that installation, sup
port and inspection is done by qualified personnel.
11 ½” (292mm) x 11 ½” (292mm)
11 ¼” (285mm)
3” (76mm)
Cable
for
Controls
Exhaust
Fresh Air
4 3/8” (111mm)
10 7/8” (275mm)
5 1/8”
(130mm)
6’ Corded Plug
(208/240 Volt,
60 Cycle Units Only)
12 ¼” (310mm)
12 ¼”
(310mm)
10 3/8” (260mm)
Ceran Glass
GIU 2.5 BI ILLUSTATIONS
Page 5

The required cut-out of the work top:
14”(356mm) x 14”(356mm)
13 1/2”(343mm)
6 3/8
(163mm)
Cable
for
Controls
Exhaust
13 1/8 (333mm)
6”
(153mm)
61/8
(155mm)
6’Cord & Plug
(208/240 Volt,
60 Cycle Units Only.)
15 1/8”
(384mm)
15 1/8”
(384mm)
Ceran Glass
12 5/8”(320mm)
Ceran glass
The required cut-out of the work top:
14”(356mm) X 23 5/8”(600mm)
13 ½” (343mm)
7”
(180mm)
Cable
for
Controls
FRESH AIR 3 3/8”
(86mm)
23 3/8”(594mm)
5 3/8”
(137mm)
EXHAUST
6’ Cord and Plug
(208 volt, 60 Cycle
Units Only.)
25 3/8”(645mm)
22 7/8”(580mm)
15”
(380mm)
12 5/8”
(320mm)
GIU 3.5 BI AND GIU 5.0 BI ILLUSTATIONS
GIU 3.5 DUAL BI AND GIU 5.0 DUAL BI ILLUSTATIONS
Page 6

GIWOK 3.5 BI AND GIWOK 5.0 BI ILLUSTATIONS
EXHAUST
FRESH AIR
Cable
for
Controls
6’Cord and Plug
(208/240 Volt
60 Cycle Units Only)
83/8”
(213mm)
6”
(152mm) 13 1/8”
(333mm)
15 1/8”
(384mm)
15 1/8”
(384mm)
11 7/8”
(300mm)
14 1/2”(368mm)x141/2”(368mm)
Required Cut-Out of Work Top
13 5/8”
(344mm)
6 3/8”
(163mm)
14 1/4”
(361mm)
1/16”
INDUCTION PLUG CONFIGURATIONS
5
GIU 2.5 BI GIU 3.5 BI
GIWOK 3.5 BI GIU 5.0 BI
GIWOK 5.0 BI GIU 3.5 DUAL BI GIU5 .0 DUAL BI
208 VOLT/240 VOLT,
SINGLE PHASE, 15 AMP
208 VOLT/240 VOLT,
SINGLE PHASE, 20 AMP
208 VOLT, 3 PHASE,
20 AMP
208 VOLT, 3 PHASE,
30 AMP
5
208 VOLT, 3 PHASE,
50 AMP
PLUG DESCRIPTIONS
Page 7

4.0 INITIAL OPERATION
CUT OUT
The size of the cut out required will vary depending on the model of the unit. (See cut-out dimensions
for the various unit is this section). Made sure there is enough depth below the top surface to accom-
modate the depth of the unit and the air intake connection. Apply silicone to the top of the table and
press the unit frame onto the silicone, allowing for a complete watertight seal between the unit and the
table.
FRESH AIR INTAKE INSTALLATION INSTRUCTIONS
The built-in induction units require a cooling air intake to operate effectively. The air intake housing
is mounted to the cabinet, and is fitted with a removable stainless steel grease filter that can be cleaned
in a dishwashwer. Install the air intake housing and connect it to the induction unit with the aluminum
air duct. Maximum length of this air inlet is to be 96" (8'). Make sure the cabinet is also equipped
with a louvered air exhaust having a size of no less than 30 sq inches (50 sq inches for dual units) for
the hot air to escape (by installer). Failure to provide adequate ventillation for the unit will result in the
unit overheating, nuisance shut down and potential failure of the unit.
Aluminum airduct:
(Max 96“ (8))
mouinted on
collars
with hose clamps.
Louvered
Air Exhaust
Opening
(By Installer).
Removable grease filter and air
intake housing mounted on
cabinet.
Air Intake Housing
See Fig. #1
Sleeve with hose clip:
mounted to cabinet
Sleeve with hose clip:
mounted on bottom of unit
Fresh Air Supply
Cut-Out Opening
Page 8
Aluminum airduct:
(Max 96” (8’))
mounted on collars
with hose clamps.

CUTOUT
9.125" x 7"
(231.8mm x 177.8mm)
4 HOLES
FRONT VIEW
TOP VIEW
11"
10 3/16"
8 3/16"
9"
(228.6mm)
(208mm)
(279.4mm)
(258.8mm)
5/32
(4mm)
4.1 ASSEMBLY / INSTALLATION
Check and ensure, that the supply voltage matches the voltage given on the specification plate.
The cooker must be installed so that it is level and that the top of the unit has been sealed to the counter. Install
the air intake kit to the bottom of the unit, and ensure that there is a minimum of 30 sq inch opening to allow the
heated air from the cooling fan to be discharged into the room.
Install the remote mounted controls at the front of the unit in a convenient location, and connect to the unit (2 con-
trols are provided for the dual hob model).
2 1/4“
(57mm)
2 1/4“
(57mm)
control knob
control knob
edge-
protection
2 3/8”
(60mm)
23/8”
(60mm)
1 3/8
(35mm)
Cable
13/8
(35mm)
Cable
6 3/8”
(162mm)
6 3/8”
(162mm)
6 1/2”
(165mm)
6 1/2”
(165mm)
Cut-Out for
Control Box
Cut-Out for
Control Box
5”
(127mm)
5”
(127mm)
7 7/8”
(200mm)
7 7/8”
(200mm)
Turn the control knob to the OFF-position before connecting the cooker to the voltage supply.
The operator has to insure that all installation, maintenance and inspection work is carried out by authorized and
qualified personnel.
Page 9
Figure 1

5. OPERATION TEST
Before carrying out function checks, the operator must know how to operate the cooker.
Your cooker must be positioned in a suitable place and connected with the voltage supply. Make sure the cooker is
well positioned and free from exposure to vibration.
The control knob is in the OFF-position
Remove all objects from the heating area, verify that the heating area is neither cracked or broken. Don't continue
with use when the heating area is cracked or broken, immediately switch off and disconnect the cooker from the
outlet.
CAUTION
THE HEATING AREA IS WARMED UP FROM THE HEAT OF
THE PAN. TO AVOID INJURIES (BURNING) DO NOT
TOUCH THE HEATING AREA.
wUse a pan that is suitable for induction cooking, having a bottom-diameter of at least 12cm (5"). Note: For
wok units, use supplied wok pan.
wPut some water in the pan and place it in the center of the heating area.
wTurn the control knob ON (in a position between 1 and 10). The indicator will illumiate lights (green),
and the water will be heated.
wTake the pan away from the heating area, the indicator light will flash
wPlace the pan back on the heating area, the indicator light will illuminate and the heating process will con
tinue.
wTurn the control knob to the OFF-position, the heating process will stop, indicator light turns off.
The shining indicator light operation means that energy is being transferred to the pan.
If the indicator operation remains off, check the following:
wIs the cooker connected to the outlet?
wIs the control knob in ON position?
wDo you use a suitable pan ? (bottom diameter at least 12cm (5"), pan made of suitable material)
wIs the pan placed in the center of the heating area?
To verify if the pan is suitable, use a permanent magnet and find out if it sticks to the bottom of the pan.
If not, your pan is not suitable for induction cooking. Choose a pan which is recommended for induction
cooking.
If in spite of all positive controls and tests, the cooker doesn't work, refer to the Trouble Shooting
THIS SYMBOL IDENTIFIES THE SAFETY INFORMATION
WHICH MAY CAUSE DANGER (PERSONAL INJURY) FOR
PEOPLE AT NON - OBSERVANCE OF PROPER OPERATION
Page 10

6 Operation
MODES OF OPERATION
HEATING
The induction cooker is switched on with the control knob (OFF à ON). The cooker is immediately ready for
operation. The illuminated indicator operation lights means that energy is being transferred to the pan.
The power rating is set by turning the control knob. The inductive power depends on the position of the poten-
tiometer:
wFposition 1: minimum power
wFposition 10: maximum power for GIU 2.5 BI
wFposition 12: maximum power for all other models
CONTROL KNOB
the number that points to the indicator operation marks the actual position of the control knob.
OFF-POSITION:
0 points to the indicator operation
ON-POSITION:
any position, where other than 0 points to the indicator operation
SPECIAL FEATURES OF GARLAND INDUCTION
1) EXCELLENT SIMMER CONTROL
We have designed these units with excellent simmer control.The 3.5KW and 5.0KW units all feature an infinite con-
trol and we have marked the overlays from 1-12 as the power increases. (0-10 for GIU2.5 BI) We have designed the
units such that the range from 1-9 (1-7 on GIU2.5 BI) controls the heat from about 5% to 50% of total power, giv-
ing a great range of simmer control. The power jumps dramatically for strong boiling and quick heat after that.
6.1 COOKING PROCESS
Due to the following characteristics, the operator must be more attentive when using the induction cooker than it
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 pots and pans will heat up very quickly and are then ready
for cooking. Once this has occurred, carefully adjust the heating level to the desired cooking level by setting and
adjusting the power with the control knob.
Set and adjust the power with the control knob.The pan should always remain in the center of the heating area, oth-
erwise, the bottom of the pan is heated unequally and the food inside the pan may burn.
When heating up oil or grease, constantly check the pan to prevent oil and grease from overheating and burning.
COMFORT
The cooker only transmits energy if a pan is placed on the heating area. If you take the pan away from the heating
area, power transfer stops immediately. If the pan is put back on the heating area, the selected power will be trans-
ferred to the pan again.
After switching the cooker to the off position the cooking will stop.
Page 11

7. SAFETY INSTRUCTIONS
7.1 DESCRIPTION OF DANGER SIGNS
THIS SYMBOL IDENTIFIES THE SAFETY INFORMATION
WHICH MAY CAUSE DANGER (PERSONAL INJURY) FOR
PEOPLE AT NON - OBSERVANCE OF PROPER OPERATION
CAUTION
INDICATES A HAZARD OR UNSAFE PRACTICE WHICH
COULD RESULT IN MINOR PERSONAL INJURY OR PROP-
ERTY DAMAGE
Information signs mounted directly on the cooker must be observed at all times and kept in a fully legible condition.
Example: CAUTION
Refer to instructions before
operating or servicing the unit.
The staff for assembly, installation, commissioning, operation and maintenance must have the appropriate qualifica-
tions. The field of responsibility, competence and supervision of the staff must be defined and controlled.
7.2 RISK IN THE EVENT OF NON-OBSERVANCE OF THE SAFETY INFORMATION
Certain risks may be associated with non-observance of precautions, including:
wdanger to persons through electrical causes
wdanger to persons through overheated pans
wdanger to persons through an overheated cooking platform
7.3 SAFETY-CONSCIOUS WORK
The safety information contained in these instructions for use, the existing national regulation for the prevention of
accidents, as well as any internal working, operating and safety regulation stipulated by the operator must be
observed.
7.4 SAFETY INFORMATION FOR THE OPERATOR/OPERATING PERSONNEL
wThe heating area is warmed up from the heat of the pan. To avoid injuries (burning) do not touch the heat
ing area.
wTo avoid overheating of pans by means of evaporating the contents, don't heat up pans unattended.
wSwitch the control knob off if you take the pan away for a while. This will avoid having the heating process
continue automatically when a pan is placed back on the heating area.
wDo not insert any piece of paper, cardboard, cloth, etc. between the pan and the heating area, as this might
initiate a fire.
Page 12

7.4 SAFETY INFORMATION FOR THE OPERATOR/OPERATING PERSONNEL(CONTINUED)
wAs metallic objects are heated up very quickly when placed on the operating heating area, do not place any
other objects (closed cans, aluminum foil, cutlery, jewelry, watches etc.) on the induction cooker.
wPersons with a pacemaker should consult their doctor before using an induction cooker.
wDo not place credit cards, phone cards, cassette tapes, or other objects that are sensitive to magnetism on
the Ceran plate.
wThe induction cooker has an internal air-cooling system. Do not obstruct the air inlet- and air outlet-slots
with objects (cloth). This would cause overheating and therefore the cooker would switch off.
wAvoid liquid entering into the cooker. Do not let water or food overflow the pan. Do not clean the cooker
with a jet of water.
wIf the heating area (Ceran plate) is cracked or broken, the induction cooker must be switched off and dis
connected from the electric connection. Don't touch any parts inside the cooker.
7.5 UNAUTHORIZED RECONSTRUCTION AND USE OF SPARE PARTS
Reconstruction of the cooker or changes to the cooker are not allowed. Contact the manufacturer if you intend to
make any changes on the cooker. To guarantee safety, use genuine Garland replacement parts and accessories. The
use of other components voids all warranties.
7.6 Improper operating methods
The operating reliability of the cookers can only be guaranteed with proper use.
7.7 PAN DETECTION
During pan detection, the indicator light flashes. No power is transferred and the indicator lamp flashes if no pan or
an unsuitable pan is detected. Pans having a diameter smaller than 12 cm (5") are not detected.
7.8 CONTROL OF THE HEATING AREA
The heating area is controlled with a temperature sensor. Overheated pans (hot oil, empty pans) can be detected.
Energy transfer will be stopped. The induction unit must be re-started after it has cooled down.
8 OUT OF OPERATION
If the cooker is not in use, make sure that the control knob is in the "OFF" position. If you don't use the cooker for
a longer period (several days), unplug the unit.
Make sure that no liquid can enter into the cooker, and do not clean the cooker with a jet of water.
9 TROUBLE SHOOTING
CAUTION Do not open the cooker, dangerous electric voltage inside
The cookers may only be opened by authorized service personnel.
Stop any actions if the heating area (Ceran plate) is cracked or broken, the induction cooker must be switched off
and disconnected from the electric supply. Don't touch any parts inside the cooker.
Page 13

-- -- -- -- -- No fault, normal operation
-- -- -- on 1
No spool current, Hardware
overcurrent
-- -- on -- 2
High spool current, Software
overcurrent
-- -- on on 3 Temperature cooling plate
-- on -- -- 4 Temperature cooking platform 1)
-- on on -- 6 Inside - temperature
-- on on on 7
Sensing element of cooking
platform, short circuit
2)
on on -- -- 12
Power reduction cooling plate
temperature
3)
on on -- on 13
Power reduction cooking
platform temperature
3)
5
Power rotary switch line break
--
on
--
on
CODE
SIGNIFICATION
LED 8
LED 7
LED 6
LED 5
ERROR MESSAGES
1) The induction unit can only be re-started by turning the control knob off and back on again.
2) The induction unit continues working but the temperature of the cooking platform is not controlled any
more
3) The induction unit continues working with reduced power cycles.
Page 14

Fault Possible Cause Corrective Action
·
control knob in OFF-
position
·
turn control knob ON
·
pan too small (bottom
diameter less than 12 cm)
·
use a suitable pan
·
pan is not placed in the
center of the heating area (the
cooker can't detect the pan)
·
move the pan to the center of the heating
area
·
unsuitable pan
·
choose a pan which is recommended for
induction cooking 1)
·
cooker defective
·
ask your supplier for repair service, unplug
the cooker from the electrical supply
·
used pan is not ideal
·
use a pan which is recommended for
induction cooking, compare results with 'your'
pan
·
air-cooling system
obstructed
·
verify, that air inlet and air outlet are not
obstructed with objects
·
one phase is missing
(only with three phase supply)
·
check preliminary fuses
·
cooker defective
·
ask your supplier for repair service, unplug
the cooker from the mains supply
no reaction to control
knob positions
·
control defective
·
ask your supplier for repair service, unplug
the cooker from the electrical supply
·
air inlet or outlet
obstructed
·
remove objects from air inlet and air outlet
slots, clean the slots
·
fan dirty · clean fan
·
fan defective
·
fan control defective
·
coil overheated, cooking
area too hot
·
empty pan
·
pan with overheated oil
Small metallic objects
(e.g. spoons) are heated
up within the cooking
area
·
pan detection circuit is
tuned incorrectly
·
control logic board
heating cycle switches
off and on (within
minutes, fan is active)
heating cycle switches
off and on (within
minutes, fan is never
active)
·
ask your supplier for repair service
after a longer permanent
operating time, the
heating switches off
and on within minutes
·
switch cooker off, remove pan and wait
until the cooking area has cooled off.
·
no electrical supply
·
check if the electrical supply (cable plugged
in the wall socket), check preliminary fuses
·
ambient temperature is
too high (the cooling system
·
Verify, that no hot air is sucked in by the
fan. Reduce the ambient temperature. The air
Not heating indicator
operation is OFF (dark)
Poor Heating indicator
operation is ON (shines)
TROUBLESHOOTING GUIDE
Page 15

1) To verify, if the pan is suitable, use a permanent magnet and find out if it sticks on to the bottom of the pan.
If not, your pan is not suitable for induction cooking. Choose a pan which is recommended for induction cooking.
Chose a pan material suitable for induction appliances.
2) The cooling-system (fan) starts to operate when the ambient temperature in the control area exceeds 55ºC /
130ºF. At heat temperatures higher than 70ºC / 160ºF, the controller automatically reduces the power to keep the
unit in normal operating conditions. The cooker runs in a non continuous mode. This mode can be heard.
10 Cleaning
The cleaning of the Ceran plate and the ceramic bowl is identical to that of other similar surfaces like glass. Do not
use corrosive or abrasive cleaning agents, such as grill and oven sprays, stain and rust removers, scouring powder or
rough sponges.
Before being cleaned, the Ceran plate must be cooled down.
Other maintenance and servicing work other than cleaning as described here, must be done by authorized service
personnel.
The following is a list of common types of soil and recommendations how to treat them:
Type of soiling Treatment
Slight soiling, no burned
residues
Wipe with a moist cloth (scotch), without cleaning agent
Sticky soiling Remove with a scraper (razor blade). Then wipe the heating area with a moist cloth
Lime deposits, caused by
water which has boiled over
These spots can be removed with vinegar or a special cleaning agent
Food containing sugar,
plastic, aluminum foil
Immediately scrape off the sugar, plastic or aluminum foil residues thoroughly from the hot
cooking area, e.g. with a razor blade. After removal of the residues,
clean it with a cleaning agent. If the heating area soiled with residues
of sugar, plastic or aluminum foil cools down without prior cleaning, the ceramic surface might
become deformed by pinhead-sized pits
MAKE SURE THAT NO LIQUID CAN ENTER IN THE INDUCTION UNIT.
11 SUPPORT
A good maintenance of the induction cooker requires its regular cleaning, care and servicing.
The operator has to ensure, that all components relevant to safety are in perfect working order at all times.
The cooker should be examined at least once a year by an authorized technician.
CAUTION Do not open the cooker, dangerous electric voltage inside
The cookers may only be opened by authorized service personnel.
Page 16

NOTES
Page 17

NOTES
Page 18

NOTES
Page 19