Wolf ICBCT30IU manual

W O L F INDUCTION COOKTOP U S E & C A R E

COOKWARE S E L E C T I O N

Cookware selection is crucial in the perform- ance of induction cooking. Use the following guidelines when selecting cookware:

The bottom surface of the cookware must be a ferrous material (containing iron). Aluminum, copper, glass and certain stain- less steel cookware will not work.

Magnetic stainless steel or cast iron cookware is required for induction cooking. To test the cookware, a magnet must stick to the bottom of the vessel in order to function.

Select cookware with a diameter that matches the diameter of the induction element. When a pan is placed on the element, it should not extend beyond the ring around the element. Refer to the Cookware Selection Guide.

Avoid pots and pans with uneven or rounded bottom surfaces. Some specialty cookware such as woks, pressure cookers, canning modules and deep fat fryers must be carefully selected to meet induction cooking criteria.

IMPORTANT NOTE: Digital and magnetic thermometers may produce inaccurate readings.

IMPORTANT NOTE: Performance is depen- dant on cookware material. For optimum performance use cookware with diameters corresponding to the element diameter.

See your local fine cookware dealer for induction-appropriate cookware.

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