User's Manual

6.1 Cookware for induction
cooking zones
In induction cooking, a powerful
electromagnetic field almost in-
stantly generates heat inside the
cookware.
Cookware material
• Correct: cast iron, steel, enamelled
steel, stainless steel, a multi-layer bot-
tom (marked as correct by the manu-
facturer).
• Incorrect: aluminium, copper, brass,
glass, ceramic, porcelain.
Cookware is correct for an induction
hob if:
• Water boils very quickly on a zone set
to the highest heat setting.
• You can attach a magnet to the bot-
tom of the cookware.
The bottom of the cookware
must be as thick and flat as possi-
ble.
Cookware dimensions: induc-
tion cooking zones adapt to the
dimension of the bottom of the
cookware automatically to some
limit. But the magnetic part of
the bottom of the cookware must
have a minimum diameter.
Cooking zone Minimum cook-
ware diameter
[mm]
Right rear —
180 mm
145
Right front —
180 mm
145
Cooking zone Minimum cook-
ware diameter
[mm]
Left rear —
145 mm
125
Left front —
210 mm
180
6.2 Operating noises
If you can hear
• cracking noise: cookware is made of
different materials (Sandwich construc-
tion).
• whistling: you use one or more cook-
ing zones with high power levels and
the cookware is made of different ma-
terials (Sandwich construction).
• humming: you use high power levels.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not re-
fer to any defects.
6.3 Energy saving
• If possible, always put the lids
on the cookware.
• Put cookware on a cooking
zone before you start it.
6.4 Examples of cooking
applications
The data in the table is for guidance on-
ly.
Heat
set-
ting
Use to: Time Hints
1
Keep cooked foods warm as re-
quired
Cover
1-2 Hollandaise sauce, melt: butter,
chocolate, gelatine
5-25
min
Mix occasionally
1-2 Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
ENGLISH 13