AEG IDK84454IB, Instruction On Mounting And Use Manual

Page: 49 / 60

48
EN - Instruction on mounting and use
2. Use
Using the hob
The induction cooking system is based on the physical
phenomenon of magnetic induction. The main characteristic of this
system is the direct transfer of energy from the generator to the
pot.
Advantages:
When compared to electric hobs, your induction hob is:
- Safer: lower temperature on the glass surface.
- Faster: shorter food heating times.
- More accurate: the hob immediately reacts to your commands
- More efficient: 90% of the absorbed energy is transformed into
heat. Moreover, once the pot is removed from the hob, heat
transmission is immediately interrupted, avoiding unnecessary
heat losses.
Attention! User should not put hot or warm pot and pans on metal
grille.
2.1 Cooking containers
Use only pots bearing the symbol
Important:
to avoid permanent damage to the hob surface, do not use:
- containers with less than perfectly flat bottoms.
- metal containers with enamelled bottoms.
- containers with a rough base, to avoid scratching the hob
surface.
- never place hot pots and pans on the surface of the hob's control
panel
2.1.1 Pre-existing containers
Induction cooking uses magnetism to generate heat. Containers
must therefore contain iron. Check if the pot material is magnetic
using a magnet. Pots are not suitable if they are not magnetically
detectable.
2.1.2 Recommended pan bottom diameters
IMPORTANT: if the pots are not correctly sized, the cooking
zones will not turn on
For details of the minimum pot diameter that needs to be used on
each zone, see Fig. 19
2.2 Energy saving
Recommendations for best results:
- Use pots and pans with a bottom diameter equal to that of the
cooking zone.
- Use only pots and pans with flat bottoms.
- Where possible, keep the lid on pots during cooking
- Cook vegetables, potatoes, etc. with a minimal amount of water
to reduce cooking time.
- Use a pressure cooker, as it further reduces the energy
consumption and cooking time
- Place the pot in the centre of the cooking zone outlined on the
hob.
Using the extractor fan
The extraction system can be used in two versions: external
extraction and evacuation or as a filter with internal recirculation.
Extraction version
Fig.7
The fumes are evacuated towards the outside through a series of
pipes (bought separately) fastened to the supplied connecting
flange.
The diameter of the exhaust pipe must be equivalent to the
diameter of the connecting ring:
- for rectangular outlets 222 x 89 mm
- for circular outlets Ø 150 mm (source locally)
For more information, see the page relative to the extraction
version in the illustrated part of this manual. Fig.7c
Connect the product to wall-mounted exhaust pipes and holes with
a diameter equivalent to the air outlet (connecting flange).
Using wall-mounted exhaust pipes and holes with a smaller
diameter may reduce the efficiency of extraction and drastically
increase noise levels.
All responsibility in this regard is therefore denied.
Keep duct as short as possible.
Use ducting with the least possible number of curves
(maximum angle: 90°).
Avoid drastic changes in the ducting diameter.
Filtration version
Fig. 8
The extracted air will be filtered in special grease filters and odour
filters before being sent back into the room.
The product is supplied with all parts necessary for standard
installation, with the air outlet positioned in the front part of the
cabinet plinth.
Four high-performance ceramic activated carbon filter packs are
already supplied with the product. Ceramic filters are innovative
modular carbon filters, which are regenerating (see the
Maintenance - Activated carbon filters section of this manual).
Their chemical-physical properties allow extremely efficient odour
absorption and high mechanical resistance.
For more information, see the page relative to the filtration version
(in the illustrated part of this manual). Fig. 13c