Silvercrest SIKP 2000 A1 Intended use, Appliance Overview, Technical data, Manner of operation

•Medical-technical devices such as heart pace- makers, hearing aids and other appliances may possibly need to be kept at a greater distance. If in doubt, ask the manufacturer of the device!

Intended use

This appliance is ...

•intended for the heating up or keeping warm of foods in domestic households and ONLY for use in dry accommodation.

•NOT intended for the warming or heating up of other materials, for industrial or commercial applications or for use outdoors.

Appliance Overview

1Hob

2 Display

Details of power level, timer settings or heat indi- cator ("L" = Low – Temperature <50°C or "H" =

High temperature >50°C)

3 Control Lamp Power Stage

By glowing, it shows that the power stage is

being shown in the display.

4 Control Lamp Timer

By glowing, it shows that the timer is being shown in the display .

5 ▼ ▲

Raise or reduce the setting for the power level or the elapsed time (Timer)

6 Button - Power Setting

For setting the power level (L1-L10)

7 Button - Timer

For setting elapsed times of up to 180 mins for automatic switch off

8 Control lamp

9 On/Off button

Switch the hob on or off, cancel the function

0Power cable with power plug

Technical data

Voltage :	220-240V ~ 50/60Hz
Power consumption :	1800 - 2000 W
The workplace related noise emission of this
appliance is lower than 70 dB(A)
Protection class:	II

Manner of operation

Whilst standard hobs become warm themselves, in an induction cooker the heat is created in the base of the cookware. The hob 1 itself is not heated up - at the most, it becomes warmed up by the hot cook- ware standing on it (reverse heating).

For this, an energy field generates a heat which can only be created in magnetically conductible materials, for example, pans made of iron. In other materials, for example porcelain, glass or ceramic, the energy field cannot create any heating effect.

Suitable cookware

Use only cookware that is suitable for induction cookers:

•Suitable are pots and pans with a base made of steel or cast iron. These are recognisable either through the markings on the pan or if a magnet clings to the base of the pan.

•Unsuitable are all types of cookware made of metals to which a magnet does not cling, for example aluminium, copper and stainless steel, as well as those made of porcelain, glass, ceramics and plastics etc.

•Thin pan bottoms are better suited for induction cookers than thick sandwich bottoms. The very short reaction times to setting adjustments (short pre-warm time; fast metered roasting) are not possible with thick pan bases.

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