Bedienungsanleitung Kuppersbusch EWI 456.0 (Seite 22 von 115) (Englisch, Holländisch, Französisch, Italienisch, Portugiesisch, Spanisch)

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Operation

Cookware for induction hobs

Cookware for induction cooking zones must be made of metal

and have magnetic properties. The base must be sufficiently

large.

Only use pots with a base suitable for induction.

This is how to establish the suitability of a pot

Conduct the magnet test described below or make sure that the

pot bears the symbol for suitability for cooking with induction

current.

Magnet test:

Move a magnet towards the base of your cookware. If it is

attracted, you can use the cookware on the induction hob.

Note:

When using pans suitable for induction from certain

manufacturers, noises may occur which are attributable to the

design of these pans.

The right wok

The functioning of the induction cooking zone is only then

satisfying, if the wok is optimally adjusted to the glass ceramic

surface:

The bottom of the wok must be bulged to fit to the cooking

surface of the hob and must be suitable for induction wok

cooking zones. Only these wok pans offer an even heat

distribution in the pan.

We recommend the use of the Küppersbusch wok pan acc.

No. 762 (approx. 5 l).

With unsuitable cookware the cooking surface will not work or will

only work insufficiently. In the worst case this will endanger you.

Power settings

The heating power of the cooking zones can be set at various

power levels. In the chart you will find examples of how to use

each setting.

Residual heat display

The glass ceramic hob is equipped with an H as a

residual heat display.

As long as the H lights up after the cooking zone has

been switched off, the residual heat can be used for melting food

or for keeping food warm.

The cooking zone may still be hot when the letter H no longer

lights up. Risk of burns!

The glass ceramic is not directly heated in the case of an

induction cooking zone; it is only heated up by heat reflected by

the pan.

Using the wok pan

• Never cut or scrape anything in the wok pan with knives or any

other sharp gadgets. This could damage the coating.

• No foreign bodies or dirt must be allowed to get between the

wok pan and the hob. since they may damage the surface.

• Do not overheat the wok pan when it is empty.

Suitable cookware Unsuitable cookware

Enamelled steel pots with a thick

base

Pots made of copper,

stainless steel, aluminium,

oven-proof glass, wood,

ceramic and terracotta

Cast iron pots with an enamelled

base

Pots made of multi-layer

stainless steel, rustproof ferrite

steel or aluminium with a special

base

Setting Suitable for

2, 3, 4

5, 6, 7

8, 9

10, 11

Off, using remaining heat

Simmering small quantities

(lowest power setting)

Simmering

Simmering larger quantities or roasting

larger pieces of meat until they are

cooked through.

Roasting, getting juices

Roasting

Bringing to the boil, browning, roasting

Power setting

(highest power output)

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Kuppersbusch EWI 456.0 Seite 22

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