Bedienungsanleitung Smeg se2732id (Seite 5 von 12) (Englisch)

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Operations

The hob

The hob is equipped with an induction cooking mode. An

induction coil underneath the glass ceramic hob generates an

electromagnetic alternating field which penetrates the glass

ceramic and induces the heat-generating current in the pot base.

With an induction cooking zone the heat is no longer transferred

from a heating element through the cooking pot into the food

being cooked but the necessary heat is generated directly in the

container by means of induction currents.

Advantages of the induction hob

– Energy-saving cooking through the direct transfer of energy to

the pot (suitable pots/pans made of magnetisable material are

required).

– Increased safety as the energy is only transferred when a pot

is placed on the hob.

– Energy transfer between induction cooking zone and pot base

with high efficiency.

– High heat-up speed.

– The risk of burns is low as the cooking area is only heated

through the pan base, any food which boils over does not stick

to the surface.

– Rapid, sensitive control of the energy supply.

Pan recognition

If a cooking zone is switched on and there is no pan on the zone

or if the pan is too small, there will be no transmission of power

and the power setting display will blink.

If a suitable pot or pan is placed on the cooking zone, the power

setting will switch on and the power setting display will light up.

The power supply will be cut off when the pan is removed and the

power setting display will blink. If the pots and pans placed on the

cooking zone are of smaller dimension, and the pan recognition

still switches on, then the power supply will take place with less

power.

Some instructions on cookware

The cookware used for the induction cooking zone must be made

of metal, have magnetic properties and a sufficient base area.

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 the 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 some

manufacturers, noises may occur which are attributable to the

design of these pans.

Take care when using simmering pans for the simmering water

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

hob, in the event of which no liability will be assumed.

How to cut power consumption

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

consumption of energy and use your 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 diame-

ter 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 pre-

served.

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

cooker since the cooking zone and the cooker may be dama-

ged as a result of overheating if the 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

There are 9 power settings. In the chart you will find examples of

how to use each setting.

Suitable cookware Unsuitable cookware

Enamelled steel pots with thick

base

Pots made of copper, stainless

steel, aluminium, oven-proof

glass, wood, ceramic and ter-

racotta

Cast iron pots with an ena-

melled base

Pots made of multi-layer stain-

less steel, stainless ferrite

steel and aluminium with spe-

cial base

Cooking

level

Suitable for

1-2

4-5

7-8

Off, using remaining heat

Keeping food warm, simmering small quantities

of food

(lowest setting)

Simmering

Simmering larger quantities, roasting larger

pieces of meat through

Roasting, getting juices

Roasting

Bringing to the boil, browning, roasting

(highest

setting)

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