Bedienungsanleitung AEG IDK84451IB (Seite 51 von 192) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Schwedisch, Norwegisch, Finnisch)

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2. Use

Using the hob

The induction cooking system is based on the physical

phenomenon of magnetic induction. The main characteristic of

this system is the direct transfer of energy from the generator

to the pot.

Advantages:

When compared to electric hobs, your induction hob is:

- Safer: lower temperature on the glass surface.

- Faster: shorter food heating times.

- More accurate: the hob immediately reacts to your

commands

- More efficient: 90% of the absorbed energy is transformed

into heat. Moreover, once the pot is removed from the hob,

heat transmission is immediately interrupted, avoiding

unnecessary heat losses.

2.1 Cooking containers

Use only pots bearing the symbol

Important:

to avoid permanent damage to the hob surface, do not use:

- containers with less than perfectly flat bottoms.

- metal containers with enamelled bottoms.

- containers with a rough base, to avoid scratching the hob

surface.

- never place hot pots and pans on the surface of the hob's

control panel

2.1.1 Pre-existing containers

Induction cooking uses magnetism to generate heat.

Containers must therefore contain iron. Check if the pot

material is magnetic using a magnet. Pots are not suitable if

they are not magnetically detectable.

2.1.2 Recommended pan bottom diameters

IMPORTANT: if the pots are not correctly sized, the

cooking zones will not turn on

For details of the pot diameter that needs to be used on each

zone, see the illustrated part of this manual.

2.2 Energy saving

Recommendations for best results:

- Use pots and pans with a bottom diameter equal to that of

the cooking zone.

- Use only pots and pans with flat bottoms.

- Where possible, keep the lid on pots during cooking

- Cook vegetables, potatoes, etc. with a small amount of water

to reduce cooking time.

- Use a pressure cooker, it further reduces the energy

consumption and cooking time

- Place the pot in the centre of the cooking zone drawn on the

hob.

Using the extractor fan

The extraction system can be used in two versions: external

extraction and evacuation or as a filter with internal

recirculation.

Extraction version

Fig.7

The fumes are evacuated towards the outside through a

series of pipes (bought separately) fastened to the supplied

connecting flange.

The diameter of the exhaust pipe must be equivalent to the

diameter of the connecting ring:

- for rectangular outlets 222 x 89 mm

- for circular outlets Ø 150 mm (*)

For more information, see the page relative to the extraction

version in the illustrated part of this manual.

Fig.7c

Connect the product to wall-mounted exhaust pipes and holes

with a diameter equivalent to the air outlet (connecting flange).

Using wall-mounted exhaust pipes and holes with a smaller

diameter may reduce the efficiency of extraction and

drastically increase noise levels.

All responsibility in this regard is therefore denied.

! Use ducting with the minimal indispensable length.

! Use ducting with the least possible number of curves

(maximum angle: 90°).

! Avoid drastic changes in the ducting diameter.

Filtration version

Fig. 8

The extracted air will be filtered in special grease filters and

odour filters before being sent back into the room.

The product is supplied with all parts necessary for standard

installation, with the air outlet positioned in the front part of the

cabinet plinth.

Four high-performance ceramic activated carbon filter packs

are already supplied with the product. Ceramic filters are

innovative modular carbon filters, which are regenerating (see

the Maintenance - Activated carbon filters section of this

manual).

Their chemical-physical properties allow extremely efficient

odour absorption and high mechanical resistance.

For more information, see the page relative to the filtration

version (in the illustrated part of this manual).

Fig. 13b

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