Bedienungsanleitung Neff T54T53N2 (Seite 21 von 48) (Englisch, Spanisch)

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Induction cooking

Advantages of induction cooking

Induction cooking represents a radical change from the

traditional method of heating; the heat is generated directly in

the pan. It therefore offers a number of advantages:

■ Time savings for cooking and frying; since the pan is heated

directly.

■ Energy is saved.

■ Care and cleaning are simpler. Foods that have spilt do not

burn as quickly.

■ Heat and safety control; the hob supplies or cuts off power as

soon as the control knob is turned on. The induction hotplate

stops supplying heat if the pan is removed without having

previously switched it off.

Cookware

Only ferromagnetic pans are suitable for induction cooking;

these may be made from:

■ enamelled steel

■ cast iron

■ special stainless steel induction pans.

To determine whether a pan is suitable, check to see if a

magnet will stick to its base.

There are other types of cookware for induction whose base is

not entirely ferromagnetic.

Unsuitable pans

Never use diffuser hobs or pans made from:

■ common thin steel

■ glass

■ earthenware

■ copper

■ aluminium

Characteristics of the pan base

The characteristics of the pan base may affect the uniformity of

the cooking results. Pans made from materials which help

diffuse heat, such as stainless steel sandwich pans, distribute

heat uniformly, saving time and energy.

Absence of pan or unsuitable size

If no pan is placed on the selected hotplate, or if it is made of

unsuitable material or is not the correct size, the power level

displayed on the hotplate indicator will flash. Place a suitable

pan on the hotplate to stop the flashing. If this takes more than

90 seconds, the hotplate will switch off automatically.

Empty pans or those with a thin base

Do not heat empty pans, nor use pans with a thin base. The

hob is equipped with an internal safety system. However, an

empty pan may heat up so quickly that the "automatic switch

off" function may not have time to react and the pan may reach

very high temperatures. The base of the pan could melt and

damage the glass on the hob. In this case, do not touch the

pan and switch the hotplate off. If it fails to work after it has

cooled down, please contact the Technical Assistance Service.

Pan detection

Each hotplate has a minimum limit for detecting pans, which

varies depending on the material of the pan being used. You

should therefore use the hotplate that is most suitable for the

diameter of your pan.

When using large cookware on a

smaller ferromagnetic area, only

the ferromagnetic zone heats up,

so heat might not be uniformly

distributed.

Pans with aluminium areas

inserted in the base reduce the

ferromagnetic area, so less heat

may be supplied and the pan

may be difficult to detect or not

be detected at all.

For good cooking results, the

diameter of the cookware's ferro-

magnetic area should match the

size of the hotplate. If cookware

is not detected on a hotplate, try

it on the next smaller hotplate

down.

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