Bedienungsanleitung Novy 1811 One Pro (Seite 68 von 74) (Deutsch, Englisch, Holländisch, Französisch)

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8 COOKING ADVICE

Quality of the pots and pans

Suitable cookware, pots and pans include: steel, enamelled

steel, cast iron, stainless steel with magnetic base, aluminium

with magnetic base (100 mm). Unsuitable pans include:

aluminium and stainless steel without magnetic base, copper,

brass, ceramics, porcelain. The manufacturers will state

whether their products are suitable for induction.

In order to ensure your pans are suitable:

– Pour a little water in a pan and place it on an induction

cooking zone set to

. The water should be hot within a few

seconds.

– Hold a magnet to the base of the pan. The magnet should

stick.

Some cooking pots hum when they are placed on an induction

cooking zone. This does not mean the device is faulty, and it

will not affect operation. This noise decreases when you adjust

the power.



Lift the pans up when you want to move them to

avoid stains and scratches.

– As often as possible, prepare meals with the pan lid on.

Dimensions of the cooking pans

The cooking zones can (to a certain extent) automatically adapt

to the diameter of the pan. The base of the pan must have a

minimum diameter for working with the selected cooking zone.

Place the pan in the middle of the cooking zone in order to

optimise the energy transfer. If the diameter of the pan is much

larger than the zone, this will not result in an optimal cooking

result.

Only the surface of the pan above the induction coil will then

generate the heat. The rest of the surface that is not above the

induction coil will receive heat via conduction through the pan

surface.

Therefore, if the pan is much larger than the cooking zone, it

advised to set the cooking zone to a slightly lower level to allow

the heat to be divided up more evenly.

Examples of power control

(The values indicated below are only indicative)

Application Display

Melting

Warming up

– Sauces, butter,

chocolate, gelatine

– Pre-prepared meals

1‐2

Rising

Defrosting

– Rice pudding and pre-

prepared meals

– Vegetables, ﬁsh, frozen

products

2‐3

Steaming – Vegetables, ﬁsh, meat

3‐4

Water – Boiled potatoes, soups,

pasta

– Fresh vegetables

4‐5

Simmering – Meat, liver, eggs, grilled

sausages

– Goulash, rolled meat,

black/white pudding

6‐7

Cooking

Roasting

– Potatoes, fritters, ﬂat

biscuits

7‐8

Roasting

Bringing to cooking

temperature

– Steaks, omelettes

– water

Cooking – Bringing large quantities

of water to the boil

P+

9 CLEANING AND MAINTENANCE



Follow all instructions described in the Safety

chapter



Before cleaning, check the cooking plate has been

fully switched off and the glass above the cooking

zones has cooled down.



Follow the cleaning instructions below for a long life

and optimum functioning of the device.

9.1 Maintenance of the hob



First let the device cool down, otherwise there is a

risk of burns.



Never use “steam” or “pressure” equipment.



Never use objects that could damage the vitro-

ceramic glass such as an abrasive sponge, abrasive

cleaning liquid or aggressive cleaning agents.

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