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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.

Take care when using simmering pans as simmering water may

dry up unnoticed, resulting in damage to the pot and to the hob

for which no liability will be assumed.

How to cut power consumption

The following are a few useful hints to help you cut your

consumption of energy and use your new induction hob and the

cookware efficiently.

• The base of your cooking pots should be the same size as the

cooking zone.

• When buying cooking pots, note that it is frequently the

diameter of the top of the pot that it indicated. This is usually

larger than the base of a pot.

• Pressure cookers are particularly low on energy and time

required thanks to the pressure and the fact that they are

tightly closed. Short cooking times mean that vitamins are

preserved.

• Always make sure that there is sufficient fluid in your pressure

cooker since the cooking zone and the cooker may be

damaged as a result of overheating if the pressure cooker

boils dry.

• Always close cooking pots with a suitable lid.

• Use the right pot for the quantity of food you are cooking. A

large pot which is hardly filled will use up a lot of energy.

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.

Suitable cookware Unsuitable cookware

Enamelled steel pots with a thick

base

Pots made of copper, stain-

less steel, aluminium, oven-

proof glass, wood, ceramic

and terracotta

Cast iron pots with an enamelled

base

Pots made of multi-layer stain-

less steel, rustproof

ferrite steel or aluminium with a

special base

Cooking level Suitable for

2, 3, 4

5, 6, 7

8, 9

10, 11

Off, using remaining heat

Keeping food warm

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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