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ZANKER ZC270AA
Owner's Manual


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Description of ZANKER ZC270AA Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English, German, French, Italian

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Text excerpt from page 3 (click to view)
TECHNICAL DATA
VOLTAGE FREQUENCY TOT. RATING MODEL WITH 2 RAPID PLATES + 2 THERMOSTAT PLATES 230 - 240 V~ 50/60 Hz 7000 W

EMPLOI
1) INSERTION ÉLECTRIQUES DES FOYERS
Les tables électriques peuvent être équipées de trois types de foyers de cuisson: foyers de cuisson normales, thermostatiques et rapides (disque rouge au centre). Les foyers de cuisson normales et rapides sont commandés par un commutateur à 7 positions (voir fig. 1). Les foyers de cuisson thermostatiques sont commandés par un commutateur à 12 positions (voir fig.2). Pour les faire fonctionner, tournez la manette jusqu’à la position désirée. Sur le bandeau, vous trouverez gravé, à côté de chaque manette, un schéma qui indique le foyer à lequel la manette se réfère (voir fig. 1 - 2). Un voyant lumineux rouge indique le fonctionnement d’un ou plusieurs foyers de cuisson.

2) COMMENT UTILISER LES FOYERS ÉLECTRIQUES
À titre purement indicatif, dans le tableau cidessous, nous expliquons comment utiliser les foyers de cuisson.

MODEL WITH 2 RAPID PLATES + 2 NORMAL PLATES (with protector) VOLTAGE FREQUENCY TOT. RATING 230 - 240 V~ 50/60 Hz 6000 W

TABLEAU
FOYERS NORMALES ET RAPIDES 0 1 2 3 4 5 6 1 1-4 4-8 8 - 10 10 - 12 12 FOYERS INTENSITÉ THERMOSTATIQUES DE CHALEUR TYPES DE CUISSON POSSIBLES

VOLTAGE FREQUENCY TOT. RATING

MODEL WITH 3 NORMAL PLATES (with protector) + 1 THERMOSTAT PLATE 230 - 240 V~ 50/60 Hz 5500 W

Éteinte Délicat Feu doux Lent Moyen Fort Feu vif Faire fondre le beurre, le chocolat, etc.; chauffer de petites quantités de liquide. Chauffer des quantités moyennes de liquide;préparer des crèmes et des sauces à longue cuisson. Décongeler les aliments surgelés et mijoter, cuire à la température d’ébullition ou à peine plus basse. Faire cuire des aliments nécessitant l’ébullition, rôtis de viandes delicates et poissons. Rôtis, côtelettes, bifteck et pot-au-feu. Faire bouillir de grandes quantités de liquide et frire.

FIG. 1

FIG. 2

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