Bedienungsanleitung Rommelsbacher CT2100IN (Seite 19 von 28) (Deutsch, Englisch)

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disconnect the mains plug.

• Do not store any objects on top of the appliance and do not use it as a

worktop. Never leave any food in aluminium foil on the glass ceramic surface,

nor cutlery, pot lids or other metal objects, as those might become hot.

• Avoid scratches on the glass ceramic surface caused by pointed or sharp

objects.

• Protect the glass ceramic surface against breakage by falling objects.

• Always keep the glass ceramic surface and the pot bottom clean and dry.

• Do not transport the appliance when hot.

• Never operate it with wet hands.

• Make sure no steam or water can inﬁltrate the underside.

• Pull the power plug after each use for safe switch-off.

General notes for cooking with induction

Cooking with induction is based upon a heating principle that is completely different from cooking on

conventional cooktops: The heat is generated straight in the pot bottom by eddy currents. The cooktop

itself is not heated, but only the bottom of the cookware. Consequently, the usual heat losses are avoided

and the efﬁciency of the energy expended is optimized.

Advantages of induction cooking

• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves up to

50 % in comparison with other cooking methods).

• The induction cooktop generates or interrupts the heat supply immediately after the activation of

the control. This efﬁcient energy utilisation allows for an exact control of the heat supply and is

furthermore time-saving in the cooking process.

• A further amount of time is saved on account of the extreme speed by which energy is available after

switch-on. No waiting times! For instance, when heating 2 l of water you will be 60 % quicker than

you are on conventional cooktops!

• Induction cooking provides for extra safety: Even when the cooking utensils are removed from the

cooktop without having turned it off, the heating process is interrupted automatically. In case a cloth

or another combustible material should be placed on the cooktop by accident, it cannot burn even if

the cooktop has been activated. After the cooking process, nothing but the residual heat emitted by

the pot is noticeable on the glass ceramic plate.

• The cooking surface is very easy to clean. As it is not heated directly, leftovers cannot scorch.

Neither do you have to wait for it to cool before cleaning.

Selecting pots and pans

• Suitable: any ﬂat-bottomed (120 – 260 mm in diameter) cooking utensils made of iron, such as ena-

melled pots, pots made of cast iron or of magnetic stainless steel. The very short response times to

setting changes (short pre-heating time, quick dosable searing) are at thick pot bottoms only possible

to a limited extent.

• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as any

pots having a pot diameter of less than 120 mm.

Check by means of a magnet whether the pot bottom is suitable. If the magnet clings to the

outside of the pot bottom, the cookware is qualiﬁed for induction cooking.

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