Operation
Cookware for induction hobs
Cookware for induction cooking zones must be made of metal and have magnetic properties. The base must be sufficiently large.
Only use pots with a base suitable for induction.
Suitable cookware | Unsuitable cookware | |
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Enamelled steel pots with a thick | Pots made of copper, stain- | |
base | less steel, aluminium, oven- | |
| proof glass, wood, ceramic | |
Cast iron pots with an enamelled | ||
and terracotta | ||
base |
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Pots made of |
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less steel, stainless ferrite steel |
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and aluminium with special base |
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This is how to establish the suitability of a pot
Conduct the magnet test described below or make sure that the pot bears the symbol for suitability for cooking with induction cur- rent.
Magnet test:
Move a magnet towards the base of your cookware. If it is attracted, you can use the cookware on the induction hob.
Note:
When using pans suitable for induction from certain manufactur- ers, noises may occur which are attributable to the design of these pans.
Take care when using simmering pans as simmering water may dry up unnoticed, resulting in damage to the pot and to the hob for which no liability will be assumed.
How to cut power consumption
The following are a few useful hints to help you cut your con- sumption of energy and use your new induction hob and the cookware efficiently.
•The base of your cooking pots should be the same size as the cooking zone.
•When buying cooking pots, note that it is frequently the diame- ter of the top of the pot that it indicated. This is usually larger than the base of a pot.
•Pressure cookers are particularly low on energy and time required thanks to the pressure and the fact that they are tightly closed. Short cooking times mean that vitamins are pre- served.
•Always make sure that there is sufficient fluid in your pressure cooker since the cooking zone and the cooker may be dam- aged as a result of overheating if the pressure cooker boils dry.
•Always close cooking pots with a suitable lid.
•Use the right pot for the quantity of food you are cooking. A large pot which is hardly filled will use up a lot of energy.
Power settings
The heating power of the cooking zones can be set at various power levels. In the chart you will find examples of how to use each setting.
Setting | Suitable for |
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0 | Off, using remaining heat |
Simmering small portions | |
| (lowest setting) |
3 | Simmering |
Simmering larger quantities or roasting | |
| larger pieces of meat until they are |
| cooked through |
6 | Roasting, getting juices |
Roasting | |
9 | Bringing to the boil, browning, roasting |
| (highest setting) |
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Residual heat display
The glass ceramic hob is equipped with an H as a residual heat display.
As long as the H lights up after the cooking zone has
been switched off, the residual heat can be used for melting food or for keeping food warm.
The cooking zone may still be hot when the letter H no longer lights up. Risk of burns!
The glass ceramic is not directly heated in the case of an induc- tion cooking zone; it is only heated up by heat reflected by the pan.
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