Electrolux EKD60760 - Manual (Page 14)

Displaying the time remaining for a cooking zone
Step Control panel Indicator
1.
Press for the cooking zone
Pilot light of the cooking zone selected
flashes faster. The time remaining is
displayed
After a few seconds the pilot light flashes more slowly.
Switching off the acoustic signal
Step Control panel Indicator
1.
Touch
The acoustic signal to acknowledge
The acoustic signal stops
Safety switch-off of the cooking zones
If one of the cooking zones is not switched
off after a certain time or the heating setting
is not changed, the cooking zone concerned
is switched off automatically.
Residual heating is shown by (“hot”) in the
digital display for the cooking zone con-
cerned.
The cooking zones are switched off auto-
matically in accordance with the following
timetable:
• Setting , , after 6 hours
• Setting , after 5 hours
• Setting after 4 hours
• Setting , , , after 1.5 hours
If one or more of the cooking zones should
shut off before the expiration of the stated
time, see the chapter “Problems and rem-
edies”
Safety switch-off for other reasons
Any liquid that boils over and finishes up on
the touch panel, activates immediate switch-
ing-off of all the cooking zones and their set-
tings. The same effect occurs if a wet cloth
is placed on the touch panel. In order to be
able to use the hob again, in both cases it
must be switched off, after the liquid or cloth
has been removed.
Choice of cooking utensils
Warning! Use only pans that are
intended for use with a ceramic glass
hob and oven.
When choosing a pan or frying-pan for the
hob, remember that the pan bottom:
• must be magnetic.
• does not need to be completely adapted
to the zone size, but a small pan on a large
zone means longer cooking time.
• must be smooth or finely patterned.
We recommend the following minimum di-
mensions for the pan bottom diameter;
Heating zone (diam) Pan/fryingpan (diam.
mm)
210 180
180 145
145 120
It is naturally best for the zone and the pan
bottom to be the same size.
Operating the oven
It is normal for steam and condensation to
form on the oven door. This condensation is
from the food being cooked and does not in-
fluence safety or oven function.
The oven is fitted with removable shelf steps
with five levels in the bottom oven and three
levels in the top oven.
Practical use
Warning! Never place aluminium foil, a
roasting pan or a shelf directly on the
bottom of the oven. If the bottom heater
is blocked, the enamel can be damaged
by over-heating.
The oven becomes hot when used, keep
an eye on children.
The principle of hot air
An annular heating element round the fan
heats up the air, which is then spread
through the air channels in the oven rear wall
by the fan. The hot air circulates in the oven
before it is once again sucked in through the
fan grille. Heat is transferred quickly and ef-
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