INSTRUCTION BOOKLET - MANUAL DE INSTRUCCIONES
ELECTRIC
COOKER
COCINA
ELÉCTRICA
ES
2
MANUFACTURER:
ELECTROLUX ZANUSSI S.p.A.
Viale Bologna 298
47100 FORLÌ (Italy)
This warnings has been given for the safety of you and others. We therefore ask you to carefully read the
procedures of installing and using this cooker.
ENGLISH
Important safety information
Installation
The work of installation must be carried out by
competent and qualified installers according to the
regulations in force.
Any modifications to the domestic electrical mains
which may be necessary for the installation of the
appliance should be carried out only by competent
personnel.
Avoid installation of the cooker near inflammable
material (e.g. curtains, tea towels, etc.).
Child Safety
This appliance has been designed for use by adults.
Take care, therefore, that children do not attempt
to play with it.
The appliance remains hot for a long time after
being switched off. Supervise children at all times,
paying attention that they do not touch surfaces or
remain in the vicinity of the appliance when in use
or when not completely cooled.
During Operation
This product is intended for the cooking of food and
must not be used for other purposes.
It is dangerous to modify, or attempt to modify, the
characteristics of this appliance.
Unstable or deformed pans should not be placed on
the burners or plates in order to avoid accidents
caused by upsetting or boiling over.
Particular care should be taken when cooking with
oil or fat.
If the appliance is fitted with a cover, its function is
to protect the surface from dust when closed and
to accumulate splashes of grease when open. Do
not use for other purposes.
Always clean the cover before closing.
Leave the burners and/or plates to cool before
closing.
All the covers, in plate glass or enamel, are
removable to facilitate cleaning.
Always ensure that the knobs are in the « »
(Stop) position when the appliance is not in use.
Always insert the dripping pan when using the grill
or when cooking meat on the grid. Pour a little water
into the dripping pan to avoid grease burning and
creating unpleasant smells.
Always use oven gloves to remove dishes from the
oven.
The accessories (grid and dripping pan) should be
washed before using for the first time.
Take care when using cleaning products in spray
form: never direct the spray onto the resistance or
the thermostat bulb.
It is very important that this instruction book
should be kept safely for future consultation.
If the appliance should be sold or given to
another person, please ensure that the booklet
goes together with it, so that the new owner
can know of the functions of the machine and
also be aware of the warnings.
These instructions are only for the countries
stated by the symbol printed on the front cover
of this instruction book.
If, when placing food in the oven, or when removing
it, a large quantity of oil, juice, etc. spills onto the
bottom of the oven, re-clean before starting to cook
to avoid unpleasant smoke and also the possibility
of these substances catching fire.
For reasons of hygiene and safety this appliance
must always be kept clean. A build up of grease or
other food can cause fires.
The oven becomes hot with the movement of air.
The holes on the bottom of the oven must never be
obstructed. Do not cover the sides of the oven with
aluminium foil, in particular the lower part of the
opening.
The appliance is heavy, move it carefully.
Before maintenance and cleaning disconnect the
appliance and allow to cool.
Ensure that the oven grids are inserted correctly.
Only heat-resistant plates may be placed in the
drawer situated under the oven.Do not put
combustible materials there.
Service
In case of repairs, do not attempt to correct
yourself. Repairs carried out by unqualified persons
can cause damage. Contact an authorized
Technical Assistance Centre and insist an original
spareparts.
Environmental Information
After installation, please dispose of the packaging with
due regard to safety and the environment.
When disposing of an old appliance, make it unusable,
by cutting off the cable.
3
This appliance complies with the following
E.E.C. Directives:
73/23 - 90/683 (Low Voltage Directive);
89/336 (Electromagnetical Compatibility
Directive);
93/68 (General Directives);
and subsequent modifications.
The following symbols will be found in the text to guide
you throughout the Instructions:
Safety Instructions
Step by step instructions for an operation
Hints and Tips
Environmental information
F
Guide to Use the instructions
Dimensions of the appliance
Height Width Depth
850 mm 600 mm 600 mm
Contents
For the user
For the installer
OVEN DOOR PROTECTION DEVICE
All our appliances comply with the European Safety
Standards. Nevertheless, in order to ensure the
highest safety level, and avoid little children to be
exposed to the heat when the appliance is operated,
it is possible to fit a special protection device to the
oven door. This device can be purchased in our
Service Force Centres, specifying the relevant
code (35791) and the Product No. shown on the
rating plate. Fitting instructions are provided with
the kit package.
H
W
D
Important safety information 2
Dimensions of the appliance 3
Ceramic glass hob 4
Practical Hints 4
Electric oven 5
Mechanical timer 5
Oven accessories 6
Suggestions for using the oven 6
Cooking tables 8
Cleaning and maintenance 9
Something not working 10
Technical assistance 10
Technical data 11
Instructions for the installer 11
Electrical connection 12
4
YES
Practical Hints
The ceramic glass hob is resistent to sudden changes
in temperature, it is insensitive to heat and cold and
hals also a good resistence to mechanical blows; a
sharpened object, however, no matter if it is small (for
example a point of a knife) can irreparably damage the
cooking surface, jeopardising its functionality.
Before using the cooking plate for the first time, carefully
wash the pyroceram plate with a non-abrasive
detergent, dry it and then wsitch it on for about 10
minutes at the highest position.
When using the cooking plate for the first time,
unpleasant smells, or smell of burnt material, might be
smelt: this is absolutely normal and it is due to the
evaporation of greasy working residues and of hte dope
used during the installation. These smells will vanish
after some time of working.
Attention: if the surface shows a crack,
immediately disconnect the appliance and
call the Aftersales Service.
Suitable pans and pots
Remember that a large pan offers a larger surface to
heat and therefore cooks food quicker than a narrow
pan.
Always use pans of a size suitable for the food to be
cooked. In particular, take care that pans are not too
small for liquid preparations which could easily spill over
or that they are not too big for food which must be
cooked quickly; uncovered areas on the bottom are
easily burnt by fats and juice.
Using the hotplates
The control panel incorporates knobs to operate the
four hot plates.
The hotplate control knob is a 7-position control knob
(fig. 1): 0 = off and 1-6 indicate the levels of power up
to the maximum.
Models with hob pilot light
The ceramic glass hob is equipped with a pilot light for
each cooking zone. The pilot light turns on when the
surface is too hot; it is a helpful device which protects
users from burns.
This light turns on some minutes after the plate has
been set into operation, and it stays on during the whole
time of functioning and also when the plate is off to
show the presence of residual heat in the pyroceram
surface.
The pilot light turns finally off only when the surface
temperature decreases to safety values (lukewarm tem-
perature), more o less 50°C, allowing users to clean
the plate with no risk.
Ceramic glass hob
Fig. 1
FO 0881
0
6
5
4
3
2
1
Fig. 2
NO
NO
For cakes, it is preferable to use tins which do not open.
A tin which opens lets out fruit juices and sugar which,
when spilling onto the bottom of the oven, caramelize
and are difficult to clean. Avoid placing pans with plastic
handles in the oven as they may not support the heat.
Saucepans suitable for use on solid plate hobs should
have several characteristics:
- they should be heavy duty.
- they should fit the heat area exactly, or be slightly
larger for efficient use, NEVER smaller.
- they should have a flat base to ensure good contact
with the plate (Fig. 2).
This is particularly important when using pans for high
temperature frying or pressure cooking.
Ensure pans are large enough to avoid liquids being
split onto the plates.
Never leave the plates on without a pan on them or
with an empty pan on them.
Particular care should be taken when cooking with oil
or fat.
During cooking, when using fats or oils, take
particular care as they can, when over-heated,
self-ignite.
5
Electric oven
Switch to choose type of
cooking (Fig. 3) and thermostat
regulation (Fig. 4).
These two switches allow you to select the type of
cooking (choice of heating element) as well as tempe-
rature, according to the requirements of the recipe.
The oven light stays on in all positions.
Explanation of symbols
Oven light
Upper and lower heating
Fan cooking and defrosting
Grill
Traditional cooking
Turn the switch to the position and regulate the
thermostat to the temperature required.
Grilling
Turn the switch to the position and regulate the
thermostat to the temperature required.
Fan cooking
Turn the switch to the position and regulate the
thermostat to the temperature required.
Defrosting
Turn the switch to the position and regulate the
thermostat (Fig. 4) to position l.
In this function, the electric ventilator fans cold air inside
the oven, which begins to defreeze food.
Fig. 3
0
FO 1138
Fig. 4
100
150
200
50
FO 1114
0
5
01
51
0
3
04
05
0
2
FO 2130
Fig. 5
Mechanical timer
Some models are equipped with a mechanical minute
minder.
The minute-minder may be set for a maximum time of
one hour. The regulation knob (fig. 5) must be turned
clock-wise until the 60-minute position is reached and
then anti-clockwise to the required time.
Once the pre-set time has elapsed, a signal will be heard
which automatically cuts out.
The oven, however, will remain on.
Thermostat Pilot lamp °C
When lit indicates the operation of one or more heating
elements.
Cooker Pilot lamp
When lit indicates the operation of one or more heating
elements.
6
Traditional cooking
As heat originates from top and bottom, dishes should
preferably be placed in the middle. If cooking requires
more heat from the bottom or the top, use the upper or
lower level.
Fan cooking
Heat is transmitted to dishes by hot air forcibly circulated
inside the oven by a fan placed at the back of the oven.
By this method, heat is quickly and evenly circulated
throughout the oven, permitting several different dishes
to be cooked at the same time on different levels (Fig.
7).
With this cooking method, through the elimination of
humidity in the air and a drier environment, smells and
tastes are not given off and do not mix with those of
other dishes. You can also cook on only one level. In
this case, it is advisable to place the dish on the lower
level for better cooking control. This oven is particularly
suitable for defreezing rapidly, sterilizing preserves,
homemade jams and, finally, for drying mushrooms and
fruit.
Suggestions for using the oven
The oven is equipped with:
- an enamelled dripping-pan which serves to collect
the juices which drip from the meat on the grill or on
the spit,
- shelf support (1 or 2, depending on the model) for
the cooking of foods on the grill or in a pan.
shelf support
dripping pan
Fig. 6
When using the oven for the first
time
F
When using the oven for the first time:
a) set the thermostat knob to "max";
b) turn the switch to the position ;
c) allow the oven to run empty for approximately 45
minutes;
d) open a window for ventilation.
During this time, an unpleasant odour may be emitted.
This is absolutely normal, and is caused by residues
of manufacturing.
Once this operation is carried out, let the oven cool
down, then clean the oven cavity with a soft cloth soaked
in warm soapy water.
Before cooking for the first time, carefully wash the oven
accessories.
Oven accessories
Using the oven
For the cooking of cakes
Pre-heat the oven, unless indicated differently, for at
least 10 minutes before use. Do not open the oven door
when cooking dishes which must raise (e.g. raised
pastries and soufflés); the jet of cold air would block
the raising process. To check if cakes are cooked, insert
a toothpick into the mixture; if it comes out clean the
cake is ready. Wait until at least 3/4 of the cooking time
has passed before doing this check.
As a general rule remember that:
a dish which is well-cooked on the outside but not
sufficiently cooked inside would have required a lower
temperature and longer cooking time. On the contrary,
a dry texture would have required a shorter time and
higher cooking temperature.
For the cooking of meat
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry. If you want roasts
with a good colour, use very little oil. If the piece is lean,
use oil or butter or a little of both. Butter or oil are on the
other hand unnecessary if the piece has a strip of fat. If
the piece has a strip of fat on one side only, put it in the
7
Cooking times
Cooking times can vary according to the type of food,
its consistency and its volume. It is advisable to watch
when cooking for the first time and check results since
when preparing the same dishes, in the same
conditions, similar results are obtained.
The COOKING TABLES relating to cooking in the
oven and by grill is provided as a guide.
Experience will show possible variations to the values
set out in the table.
Nevertheless carefully follow the indications given
in the receipe you intend to follow.
Attention: do not place any utensils such as dripping
pan, cake tins, casseroles, pyrex dishes, aluminium foil
or other on the base of the oven when the oven is in
use. A stagnation of heat would result which would com-
promise the results of cooking and could damage the
oven enamel.
Fig. 7
FO 0061
4
3
2
1
oven with this side upwards; when melting the fat will
grease the lower side sufficiently.
Red meat should be removed from the fridge one hour
before cooking otherwise the sudden change of tempe-
rature could cause it to become tough. A roast,
especially if of red meat, must not be salted at the
beginning of cooking as salt causes juices and blood to
seep out of the meat, thus preventing the formation of
a well-browned crust.
It is advisable to salt the outside of the meat after just
over half the cooking time.
Place the roast in the oven in a dish having a low rim; a
deep dish shields heat.
Meat can be placed on an ovenproof dish or directly on
the grill, under which the dripping pan will be inserted to
collect juice. Ingredients for gravy should only be put in
the dish immediately if cooking time is brief, otherwise
they should be added during the last half hour.
Begin cooking rare meat at a high temperature,
reducing the temperature to finish cooking the inside.
The cooking temperature for white meat can be mode-
rate throughout.
The degree of cooking can be checked by pressing the
meat with a fork; if it does not give the meat is cooked.
At the end of cooking it is advisable to wait at least 15
minutes before cutting the meat in order that the juices
are not lost.
Before serving plates can be kept warm in the oven at
minimum temperature.
Grilling
The following types of meat are suitable for grilling.
Mostly meat or offal cut in slices or pieces of various
sizes, but not usually very thick, poultry cut in half and
flattened, fish, some vegetables (e.g. courgettes,
aubergines, tomatoes, etc.), skewers of meat or fish and
seafood.
Meat and fish to be grilled should be lightly brushed with
oil and always placed on the grill; meat should be salted
upon completion of cooking; whereas fish should be
salted on the inside before cooking. The grill should be
positioned in the guides nearest or furthest from the grill
element according to the thickness of the meat, in order
to avoid burning the surface and cooking the inside
insufficiently.
The formation of smoke caused by drops of juice and
fat can be avoided by pouring l or 2 glasses of water
into the dripping pan.
The grill can also be used to brown, toast bread and grill
certain types of fruit, such as bananas, halved
grapefruit, slices of pineapple, apples, etc. Fruit should
not be placed too near the source of heat.
Fan cooking
8
Cooking tables
CAKES
Mixture with beaten egg whites
2180
2 (1 and 3)
160 45 ~ 60
With raised mixture 1 180
2 (1 and 3)
160 20 ~ 35
Shortpastry - pie base 2 180
2 (1 and 3)
160 20 ~ 30
Cheesecake 1 175 2 150 60 ~ 80
Apply pie 1 180
2 (1 and 3)
160 40 ~ 60
Strudel 2 175
2 (1 and 3)
150 60 ~ 80
Jam tarts 2 180
2 (1 and 3)
160 45 ~ 60
Small cakes 2 180
2 (1 and 3)
160 15 ~ 25
Biscuits 2 180
2 (1 and 3)
160 10 ~ 20
Meringues 2 100
2 (1 and 3)
100 90 ~ 120
BREAD AND PIZZA
1000 White bread 1 200 2 175 45 ~ 60 1 load
500 Wholemeal bread 1 200 2 175 30 ~ 45 in tin
500 Bread rolls 2 200
2 (1 and 3)
175 20 ~ 35 8 bread rolls
250 Pizza 1 220
2 (1 and 3)
200 20 ~ 35 on tray
FLANS
Macaroni 2 200
2 (1 and 3)
175 40 ~ 50
Vegetable 2 200
2 (1 and 3)
175 45 ~ 60
Small quiches 2 200
2 (1 and 3)
175 35 ~ 45
Lasagne 2 200 2 175 45 ~ 60
MEAT
1000 Roast beef 2 200 2 175 50 ~ 70 Cooked on the grill
1200 Roast pork 2 200 2 175 100 ~ 130 Cooked on the grill
1000 Roast veal 2 200 2 175 90 ~ 120 Cooked on the grill
1500 Roast sirloin 2 220 2 200 50 ~ 70 Cooked on the grill
1200 Lamb 2 200 2 175 110 ~ 130 Leg
1000 Chicken 2 200 2 175 60 ~ 80 Whole
4000 Turkey 2 200 2 175 210 ~ 240 Whole
1500 Duck 2 175 2 160 120 ~ 150 Whole
3000 Goose 2 175 2 160 150 ~ 200 Whole
1200 Rabbit 2 200 2 175 60 ~ 80 In pieces
FISH
1000 Whole 2 200
2 (1 and 3)
175 140 ~ 60 2 fish
800 Fillets 2 200
2 (1 and 3)
175 30 ~ 40 4 fillets
QUANTITY
g.
REMARKS
FOODS
°C
Tempe-
rature
4
3
2
1
°C
Tempe-
rature
4
3
2
1
Level
Level
Traditional cooking
Fan cooking
REMARKS
1) Cooking times do not include preheating, we advise you, particularly for cakes, pizzas, bread, to preheat the oven for approximately 10 minutes.
2) The indication of levels between brackets is the one to be used when cooking on several levels.
3) All cooking must be carried out with the oven door closed.
in Minutes
Cooking times
Grilling
Level
FOODS
Grams
Quantity
Cooking time
in minutes
Steak
4 800 4 max. 10 8
Pork chops 4 600 4 max. 12 8
Sausages 8 500 4 max. 10 6
Chicken pieces 6 800 3 max. 30 20
Various kebabs 4 700 4 max. 12 10
Chicken breast 4 400 4 max. 13 10
Halved tomatoes 8 500 4 max. 12
Fish, fillets 4 400 4 max. 8 6
Scallops 6 4 max. 12
Welsh rarebit 4 4 max. 8
Slices of bread 4 4 max. 2~3 1
Grilling
Top Bottom
Number of
pieces
Tempe-
rature
°C
The dripping pan must be inserted on the lowest level
4
3
2
1
9
Before each operation, disconnect the
appliance.
Cleaning the cooker
Drops of sauce, fruit juice etc., should be removed as
soon as possible with a soft cloth soaked in warm
detergent water. Do not use steel wool or knives to take
off layers of crust. Remove stubborn marks with a well
wetted soap impregnated pad, but care must be taken
not to scratch the enamel. Wash the enamelled grids
with water and detergent; these can also be washed a
dishwasher.
Take off the burner covers and the grids and wash
them carefully with warm water and detergent. Dry
them well before putting them back in position.
Moreover, make sure that these are properly re-
placed. The burner can be rubbed with steel wool or a
slightly abrasive cloth.
Clean the oven door and crystal cover, in models
equipped with these items, only with warm water, and
avoid the use of rough cloths or abrasive substances;
in cookers with an automatic ignition the sparkling bulb
should be cleaned periodically and accurately to avoid
difficulties in lighting; furthermore check that the
burner holes are not obstructed.
Cleaning the oven
Clean carefully the oven cavity after use when it is still
warm. In fact, at this moment it is easy to take off
deposits of fat or other substances such as fruit juice,
sugar particles or fat. You can use warm detergent
water or one of the appropriate spray oven cleaners.
Do not direct the spray at the mat steel parts as this
could damage them and always follow the
manufacturer's instructions. Clean the oven acces-
sories (grate, grid-plate etc.) with warm water and
detergent.
Remove possible incrustations with a slightly abrasive
powder.
Never line any part of the oven with
aluminium foil. It would result in an
accumulation of heat which might damage
the cooking results and also damage the
enamel.
Cleaning the hob
Before cleaning, make sure the hob is cool.
Never use aggressive or abrasive agents, such as oven
sprays, stain or rust removers, scouring powders, or
sponges with an abrasive effect.
Special cleaning agents and ceramic hob scrapers are
available from department stores.
Slight, non-burnt soilage can be wiped off with a damp
cloth. Burnt soilage has to be removed with a scraper.
Cleaning and maintenance
Afterwards wipe off the ceramic hob with a damp cloth.
Light metallic stains (aluminium residues) can be
removed from the cooking zone with a ceramic hob
cleaning agent.
Sugar solutions, food stuffs with a high sugar content
must be removed immediately with a scraper. If this
type of soilage is not removed immediately it can cau-
se irreparable damage to the ceramic surface. When
the surface has cooled wipe over with a damp cloth.
Before using any detergent or cleaning agent on the
ceramic top, ensure they are recommended by the
manufacturer for use on ceramic hobs.
Do not apply any cleaning agents to hot cooking zones.
Ensure any residues are wiped off before the cooking
zones are used again.
Oven lamp replacement (Fig. 8)
Disconnect the appliance. Unscrew the lamp and
substitute it with another fitting for a higher tempera-
ture (300°C) with the folowing characteristics:
Tension: 230 V (50Hz)
Power: 15W
Connection: E14
Cleaning the oven door
For a more complete cleaning of the oven door, it is
advisable to disassemble it in the following way (Fig.
9): open the door fully, turn the two caps situated on
the arm of the hinge to 180°, partially close the door to
an angle of 30°, lift the door and extract from the front.
Re-mount the door by reversing the operation described
above.
Fig. 8
Fig. 9
FO 0287
FO 0967
10
ORIGINAL SPAREPARTS
Before leaving our workshops, this appliance has been
tested and adjusted by experts and specialized
personnel in order to give you the best possible results.
Any repairs or adjustments necessary thereafter should
be made with great care and attention.
For this reason, we recommend you should always
contact the retailer who sold you the appliance or our
nearest Assistance Centre specifying the type of fault
and the model of your appliance.
are only available at our Technical Assistance Centre
and authorized spareparts shops.
Original spareparts, certified by the product
manufacturer and carrying the following symbol
If the appliance does not work correctly, before
contacting the technical assistance, check the following
points:
If the appliance fails to operate:
check that the socket switch and/or the switch from
the supply to the oven are ON.
If the oven does not come on:
check that it is properly plugged in.
check that the socket switch is turned on.
check that the socket is supplying power - do this
by plugging in another appliance that is known to
be working properly.
check that the fuse is intact.
If the hob area does not work:
check that you are turning the correct control knob.
The oven does not heat:
check that the oven switch is in the working position.
Cooking time is too long:
check that the temperature chosen is suitable to
the food to be cooked.
The oven produces smoke:
we advise you to clean the oven after each use;
when cooking meat splashes of fat are formed, if
they are not cleaned they can cause smoke and
smells during successive cooking (see paragraph
concerning cleaning).
The oven light does not work:
the lamp has certainly burnt; to replace follow the
instructions provided in the paragraph on this
subject.
If, after all the controls indicated above, the appliance
still does not work, contact your nearest technical
assistance centre providing them with full details of
your appliance: model and registration number.
Something not working
Technical assistance
11
Fig. 10
FO 0063
Instructions for the installer
The following instructions are meant for a qualified
installer, in order that the operations of installation,
regulation, and service are executed according to the
existing regulations.
Whenever changes are mode involving the
disconnection of the machine it is necessary to proceed
with maximum caution.
THE MANUFACTURING COMPANY
DECLINES ANY RESPONSABILITY FOR
POSSIBLE DAMAGES
RESULTING FROM AN INSTALLATION
WHICH DOESN'T COMPLY WITH THE RULES
IN FORCE
Installation environnement
Installation and maintenance of the appliance must be
carried out by a professional qualified according to the
articles regulating the art in force.
Once the cooker has been installed it is important to
remove the protective materials which were put on in
the factory.
We shall not be responsible in case of accidents or
incidents caused by inexisting or defective earthing.
Positioning
The appliance is of type X.
It has been designed to be placed between two furniture
units whose height does not exceed the cooker's plate
height (EN 60 335-2-6).
Oven:
Top element 800 W
Bottom element 1000 W
Top + Bottom element 1800 W
Grill 1750 W
Oven fan 30 W
Oven lamp 15 W
Max. power rating: 1845 W
Voltage tension 230V / 400V 3N ~ 50 Hz
Hob
Max. power rating: 5800 W
Total cooker rating: 7645 W
Technical data
Dimensions of the appliance
Height 850 mm
Width: 600 mm
Depth 600 mm
Appliance Class 1 and Class 2 Sub-Class 1
Levelling
The appliance is provided with adjustable small feet
placed in the back and front corners od the base.
By adjusting the small feet (fig.10) it is possible to
change the height of the appliance so as to ensure a
better levelling with other surfaces and a uniform
distribution of the liquids contained in pans or pots.
12
Electrical connection
Prior to making the electric al connection, make sure
that:
- The protection fuse and the domestic wire system
are suitable to carry the total electric load of the
oven (see rating plate).
- Your domestic wiring system has an efficient earth
connection in compliance with the rules and laws in
force.
- The wall socket or the omnipole switch used for the
electrical connection can easily be reached after the
oven is built in.
The appliance is delivered without an electric supply
cable, therefore, you will have to fit to it a supply cable
with standard plug, suitable for the total electric load
shown on the rating plate.
The plug is to be inserted into a suitable wall socket.
If you require a direct connection to the electric network
(mains), it will be necessary to fit between the appliance
and the mains an omnipole switch, aith a minimum gap
between contacts of 3 mm. suitable for the required
load and in compliance with rules in force. The green 1
yellow ground wire must not be interrupted by the switch.
The supply cable must in all cases be laid out in such a
way as to ensure that it does not reach at any given
point a temperature 50°C higher than the ambient tem-
perature.
The manufacturer disclaims any liability in case these
accident-preventing rules are not observed.
Suitable power supply cables are the following types,
considering the respective necessary section of cable.
H07 RN-F
H05 RN-F
H05 RR-F
H05 VV-F
H05 V2V2-F (T90)
Connecting the terminal board
The appliance incorporates an easily accessible 6-pole
terminal board whose jumpers (bridges) are already pre-
set for operation on 400 V three-phase with neutral wire
(Fig. 11). In case where different mains voltage is
present, the jumpers on the terminal board must be
arranged as shown in the diagram (Fig. 12).
The ground cable must be connected to terminal .
After connecting the supply cable to the terminal board,
secure it with a junction clamp.
Fig. 11
Fig. 12
FO 0330
FO 0584-EN
230V 3~
1 2 3 4 5
L1 L2 L3 PE
230V 1~
1 2 3 4 5
L1 N PE
400V 2N~
1 2 3 4 5
L1 L2 N PE
400V 3N~
1 2 3 4 5
L1 L2 L3 N PE
Section
of cable
(min.)
4 x 1.5 mm
2
Section
of cable
(min.)
3 x 2.5 mm
2
Section
of cable
(min.)
4 x 2.5 mm
2
Section
of cable
(min.)
5 x 1.5 mm
2
-
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