Rangemaster U109948 - 04 manual Cooker Overview, Hob

2. Cooker Overview	DocNo.025-0009 - Overview - 110 induction - toledo
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The 110 induction cooker (Fig.2-1)has the following features:

A.5 induction cooking zones

B.A control panel

C.A grill

D.A conventional oven

E.A programmable fan oven

F.A storage drawer

Fig.2-2

ArtNo.312-0004 Correct pans ceramic

The Hob

Use only pans that are suitable for induction hobs. We recommend stainless steel, enamelled steel pans or cast iron pans with enamelled bases. Note that some stainless steel pans are not suitable for use with an induction hob so please check carefully before purchasing any cookware.

Pans made of copper, aluminium or ceramic are not suitable for use on an induction hob. The kind of pan you use and the quantity of food affects the setting required. Higher settings are required for larger quantities of food.

Pots and pans should have thick, smooth, flat bottoms (Fig.2-2). This ensures the maximum heat transfer from the hob to the pan, making cooking quick and energy efficient. Never use a round-bottomed wok, even with a stand.

The very best pans have bases that are very slightly curved up when cold (Fig.2-3). If you hold a ruler across the bottom you will see a small gap in the middle. When they heat up the metal expands and lies flat on the cooking surface.

Fig.2-3

ArtNo.312-0005 Curved bottomed pan ceramic

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