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For added protection, it is advisable
to use heat-resistant pot holders or
gloves when using the appliance. Do
not let them get damp or wet, as this
causes heat to transfer through the
material more quickly with the risk of
scalding or burning yourself.
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Do not flambé under a cooker hood.
The flames could set the cooker hood
on fire.
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Do not use the appliance as a
resting place for anything else.
Take particular care never to place
cutlery or other metal objects on the
appliance. When the appliance is
switched on either deliberately or by
mistake, or when there is residual heat
present, there is the risk of metal
objects heating up, with a danger of
burning.
Depending on the material, other
objects left on the hob could also melt
or catch fire.
Damp pan lids might adhere to the
ceramic surface and be difficult to
dislodge.
Switch the cooking zones off after use.
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Do not cover the appliance, e.g.
with a cloth, kitchen foil, etc. This could
be a fire hazard if the appliance is
switched on by mistake.
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Do not use plastic or aluminium foil
containers. These melt at high
temperatures, and could catch fire.
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Do not heat up unopened tins of
food on the hob, as pressure will build
up in the tin, causing it to explode. This
could result in injury and scalding or
damage.
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Do not use pots and pans on the
ceramic hob with bases with
pronounced edges or ridges, e.g. cast
iron pans. These could scratch or scour
the hob surface permanently.
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Never heat an empty pan unless the
manufacturer of the pan expressly
states that you can do so. Because
induction heating works extremely
quickly the base of the pan could heat
up to the temperature at which oil or fat
self-ignites within a very short time.
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Keep the hob clean. Grains of salt,
sugar and sand (e.g. from cleaning
vegetables) can cause scratches.
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Never place hot pans on the area
around the controls. This could damage
the electronic unit underneath.
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Do not drop anything on the ceramic
surface. Even a light object could
cause damage in certain
circumstances.
Warning and Safety instructions
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