Operations
The hob
The hob is equipped with an induction cooking mode. An induction coil underneath the glass ceramic hob generates an electromagnetic alternating field which penetrates the glass ceramic and induces the
Advantages of the induction hob
–
–Increased safety as the energy is only transferred when a pot is placed on the hob.
–Energy transfer between induction cooking zone and pot base with high efficiency.
–High
–The risk of burns is low as the cooking area is only heated through the pan base, any food which boils over does not stick to the surface.
–Rapid, sensitive control of the energy supply.
Pan recognition
If a cooking zone is switched on and there is no pan on the zone or if the pan is too small, there will be no transmission of power and the power setting display will blink.
If a suitable pot or pan is placed on the cooking zone, the power setting will switch on and the power setting display will light up. The power supply will be cut off when the pan is removed and the power setting display will blink. If the pots and pans placed on the cooking zone are of smaller dimension, and the pan recognition still switches on, then the power supply will take place with less power.
Some instructions on cookware
The cookware used for the induction cooking zone must be made of metal, have magnetic properties and a sufficient base area. Only use pots with a base suitable for induction.
Suitable cookware | Unsuitable cookware | |
|
| |
Enamelled steel pots with thick | Pots made of copper, stainless | |
base | steel, aluminium, | |
| glass, wood, ceramic and ter- | |
Cast iron pots with an ena- | ||
racotta | ||
melled base | ||
| ||
|
| |
Pots made of |
| |
less steel, stainless ferrite |
| |
steel and aluminium with spe- |
| |
cial base |
| |
|
|
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 current.
Magnet test:
Move the 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 some manufacturers, noises may occur which are attributable to the design of these pans.
Take care when using simmering pans for the simmering water may dry up unnoticed, resulting in damage to the pot and to the hob, in the event of which no liability will be assumed.
How to cut power consumption
The following are a few useful instructions to help you cut your consumption of energy and use your 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 dama- ged as a result of overheating if the 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
There are 9 power settings. In the chart you will find examples of how to use each setting.
Cooking | Suitable for |
level |
|
|
|
0 | Off, using remaining heat |
Keeping food warm, simmering small quantities | |
3 | of food (lowest setting) |
Simmering | |
Simmering larger quantities, roasting larger | |
6 | pieces of meat through |
Roasting, getting juices | |
Roasting | |
9 | Bringing to the boil, browning, roasting (highest |
| setting) |
|
|
16
