Zanussi ZIE6004F Operating noises, Energy saving, Examples of cooking applications, Heat setting

•not correct: aluminium, copper, brass, glass, ceram- ic, porcelain.

Cookware is correct for an induction hob if …

•... some water boils very quickly on a zone set to the highest heat setting..

•... a magnet pulls on to the bottom of the cookware.

The bottom of the cookware must be as thick and flat as possible.

Cookware dimensions : induction cooking zones adapt to the dimension of the bottom of the cookware automat- ically to some limit. But, the magnetic part of the bot- tom of the cookware must have a minimum diameter of approximately 3/4 of the cooking zones.

Operating noises

If you can hear

•cracking noise: cookware is made of different materi- als (Sandwich construction).

•whistling: you use one or more cooking zones with high power levels and the cookware is made of differ- ent materials (Sandwich construction).

•humming: you use high power levels.

•clicking: electric switching occurs.

•hissing, buzzing: the fan operates.

The noises are normal and do not refer to any defects.

Energy saving

• If possible, always put the lids on the cookware.

•Put cookware on a cooking zone before you start it.

•Stop the cooking zones before the end of the cooking time to use residual heat.

•The bottom of pans and cooking zones must have the same dimension.

Examples of cooking applications

The data in the table is for guidance only.

Heat

setting

1

1-2

1-2

2-3

3-4

4-5

4-5

6-7

7-8

9

8

Use to:	Time	Hints
Keep cooked foods warm	as re-	Cover
	quired
Hollandaise sauce, melt: butter, chocolate, ge-	5-25 min	Mix occasionally
latine
Solidify: fluffy omelettes, baked eggs	10-40	Cook with a lid on
	min
Simmer rice and milkbased dishes, heating	25-50	Add at least twice as much liquid as rice,
up ready-cooked meals	min	stir milk dishes part way through
Steam vegetables, fish, meat	20-45	Add a few tablespoons of liquid
	min
Steam potatoes	20-60	Use max. ¼ l water for 750 g of potatoes
	min
Cook larger quantities of food, stews and soups	60-150	Up to 3 l liquid plus ingredients
	min
Gentle fry: escalope, veal cordon bleu, cut-	as re-	Turn halfway through
lets, rissoles, sausages, liver, roux, eggs, pan-	quired
cakes, doughnuts
Heavy fry, hash browns, loin steaks, steaks	5-15 min	Turn halfway through

Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips