Danby der2009 Betriebsanweisung
OPERATING INSTRUCTIONS
SURFACE
COOKING
• An indicator light located on or near the knob will light up to warn when the surface element is on.
• Drip bowls should be used at all times. Do not use aluminum foil to cover drip bowls. Use of aluminum foil
could result in a shock hazard, improper cooking, or damage to the element.
• Prolonged use of elements without pots can cause damage and early failure.
• Use of round bottom woks is not recommended.
• Use of large pots for canning can cause discolouration of cooktop if the pot is larger than the element and is
used for extended periods of time. There should be no more than 1-1
• Drip bowls should be used at all times. Do not use aluminum foil to cover drip bowls. Use of aluminum foil
could result in a shock hazard, improper cooking, or damage to the element.
• Prolonged use of elements without pots can cause damage and early failure.
• Use of round bottom woks is not recommended.
• Use of large pots for canning can cause discolouration of cooktop if the pot is larger than the element and is
used for extended periods of time. There should be no more than 1-1
1
/
2
inches (2.5-3.7cm) of the pot extending
beyond the element.
Coil Elements: Four switches for the surface elements provide infinite heat settings. The numbers on the dial
serve as a reference. The switch can be turned to any setting to provide the exact heat required.
serve as a reference. The switch can be turned to any setting to provide the exact heat required.
6
REMEMBER:
• A lower setting for small quantities.
• A higher setting for larger quantities.
• A lower setting when a lid is used.
• A lower setting for small quantities.
• A higher setting for larger quantities.
• A lower setting when a lid is used.
What Cookware To Use:
To ensure optimum cooking performance, use heavy gauged, flat bottomed cookware that conforms to the size
of the element. Evenness of the pan bottom can be checked by using a ruler. An undersized or badly warped
pan will expose a portion of the element, wasting heat and energy and increasing the possibility of spillover.
There should be no more than a 1-1
To ensure optimum cooking performance, use heavy gauged, flat bottomed cookware that conforms to the size
of the element. Evenness of the pan bottom can be checked by using a ruler. An undersized or badly warped
pan will expose a portion of the element, wasting heat and energy and increasing the possibility of spillover.
There should be no more than a 1-1
1
/
2
inch (2.5-3.7cm) overhang. Hot air trapped between the pot and the
cooktop could eventually harm the cooktop. Woks, pressure cookers, canners and deep fat fryers etc., must
have flat bottoms of the correct size to work efficiently.
Note: Most canners have a much larger bottom diameter than the solid elements. Canners can be used as long
as they have straight sides, are heavy gauged, have flat bottoms, and do not have more than 1-11’2 inches
(2.5-3.7cm) overhang.
have flat bottoms of the correct size to work efficiently.
Note: Most canners have a much larger bottom diameter than the solid elements. Canners can be used as long
as they have straight sides, are heavy gauged, have flat bottoms, and do not have more than 1-11’2 inches
(2.5-3.7cm) overhang.
CAUTION: The temperature of the cooktop surface increases with the number of elements
that are on. With 3 or 4 elements turned on, surface temperatures are high and caution should
be excercised when around the cooktop.
that are on. With 3 or 4 elements turned on, surface temperatures are high and caution should
be excercised when around the cooktop.
The Bubble Test - To determine how well cookware will work on solid elements:
1) Put one inch (2.5 cm) of water into a pot.
2) Slowly bring water to a boil.
3) Watch bubble formation- if you have volcanic activity on one side and seed pearl bubbles on the other, you
know that you are probably going to have 1/2 raw and 1/2 scorched food.
4) To double check, rotate the pot 90 degrees. Slowly bring fresh water to a boil. If similar bubbles appear in
the same area of the saucepan (if they follow the pot), the problem lies in the cookware. If the bubbles appear
on the same area as before on the element (but not in the pot), then the problem is with the heat source.
1) Put one inch (2.5 cm) of water into a pot.
2) Slowly bring water to a boil.
3) Watch bubble formation- if you have volcanic activity on one side and seed pearl bubbles on the other, you
know that you are probably going to have 1/2 raw and 1/2 scorched food.
4) To double check, rotate the pot 90 degrees. Slowly bring fresh water to a boil. If similar bubbles appear in
the same area of the saucepan (if they follow the pot), the problem lies in the cookware. If the bubbles appear
on the same area as before on the element (but not in the pot), then the problem is with the heat source.
How to Operate the Auto-Temp Control:
This element features a pan sensor thermostat that senses the temperature of the pan bottom. To activate the
control, push and turn the knob clockwise only to the desired setting. It will heat at full power until the set
temperature is reached, then cycle on and off to maintain the set temperature.
This element features a pan sensor thermostat that senses the temperature of the pan bottom. To activate the
control, push and turn the knob clockwise only to the desired setting. It will heat at full power until the set
temperature is reached, then cycle on and off to maintain the set temperature.