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HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
COOKWARE FOR INDUCTION
COOKING ZONES
In induction cooking a powerful
electromagnetic field generates
an almost instant heat inside the
cookware.
Cookware material
• correct: cast iron, steel, enamelled
steel, stainless steel, a multi-layer
bottom (marked as correct by a man-
ufacturer).
• not correct: aluminium, copper,
brass, glass, ceramic, 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 pos-
sible.
Put the cookware on the cross
which is on the cooking surface.
Cover the cross fully. The mag-
netic part of the bottom of the
cookware must be 150mm mini-
mum. Induction cooking zones
adapt to the dimension of the
bottom of the cookware auto-
matically. You can cook with the
large cookware on two cooking
zones at the same time.
OPERATING NOISES
If you can hear
• cracking noise: cookware is made of
different materials (Sandwich con-
struction).
• whistling: you use one or more cook-
ing zones with high power levels and
the cookware is made of different
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 re-
fer to any defects.
ENERGY SAVING
• If possible, always put the lids
on the cookware.
• Put cookware on a cooking
zone before you start it.
EXAMPLES OF COOKING
APPLICATIONS
The data in the table is for guidance
only.
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
ENGLISH
15