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OPERATION
The shortest and longest diameters are presented in the table below and they depend on
the quality of a dish.
Induction cooktop
Diameter of the bottom of a pot for induction cooking.
Diameter (mm)
Minimum (mm)
Maximum (mm)
210
140
210
While using smaller pots than the minimum diameters, the induction cooktop
may not work.
Selecting cookware for induction cooking
Appropriate quality of pots conditions the performance of your plate.
• Always use high quality pots with ideally flat bottoms as it prevents points of too high tem
-
perature forming on the bottom and consequently sticking of the cooked food. Pots and
pans with thick metal sides guarantee perfect distribution of heat.
• Always ensure that the bottom of the pots is dry: when you fill up the pot or take it out from
the fridge always check if the bottom is perfectly dry as it helps to keep the plate clean.
• Lids prevent the heat from escaping from the pot and thus shorten the cooking time and
reduce the consumption of power.
The induction hob is equipped with four cooking
zones whose centres are marked with triangles
(▲). Cookware can be placed in any cooking
zone and arranged as needed. In each case,
however, cookware and must entirely cover the
triangle (▲).
The cooking zone’s power is used
optimally when the triangle (
▲
) it
is at the centre of the pot.
Optimum heat setting
When the Bridge function is activated, large
pots such as a baking pan can be placed on
two cooking zones at the same time. It is im-
portant that a pot covers the triangles (▲) of the
two left or two right cooking zones.
min.
