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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 bot-
tom (marked as correct by a manufac-
turer).
• 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 possi-
ble.
Put the cookware on the cross
which is on the cooking surface.
Cover the cross fully. The magnet-
ic part of the bottom of the cook-
ware must be 150mm minimum.
Induction cooking zones adapt to
the dimension of the bottom of
the cookware automatically. 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 construc-
tion).
• whistling: you use one or more cooking
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 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.
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
1-2 Solidify: fluffy omelettes, baked
eggs
10-40
min
Cook with a lid on
ENGLISH
13