Baumatic BMEH93G2I, Instructions For Use And Installation

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Magnet test
Use small magnet to test if the dish bottom is magnetic. Only dishes where magnet
sticks to the bottom are suitable for induction cooking.
Dish recognition
One of great advantages of the induction hotplate is dish recognition. Even if there are
no dishes upon the hotplate, or the dish diameter is smaller than the diameter of the
relevant hotplate, there are no thermal energy losses. When the hotplate is on, the
power indicator displays letter “U”. If you place the dish
over that hotplate within the following 10 minutes, the hotplate recognizes the dish and
turns on to the preset power value.
At the moment you remove the dish from the hotplate, power is suspended. If you place
smaller dish upon the hotplate and it is recognized, the hotplate will only use the amount
of energy required to heat the dish according to its size.
Hotplate may be damaged if:
• it is turned on and left empty, or an empty dish is placed on it;
• you use clay dishes which leave scratches on the ceramic glass surface;
• you fail to wipe the dish bottom dry prior placing it on the ceramic glass hotplate; heat
induction is obstructed and the hotplate may be damaged;
• you fail to use the appropriate dishes that can be magnetized: steel dishes, enamel or
steel alloy dishes; induction hotplate will not function otherwise.
Power regulation Heating power of the hotplates may be set at nine different levels. The following chart
indicates illustrative use of each power setting.
Power setting Purpose
0 Off, using remaining heat
1-2 Maintaining warm food, slow simmer of smaller quantities (lowest setting)
3 Slow simmer (continuation of cooking after a powerful start-up)
4-5 Slow cooking (continuation) of larger quantities, roasting larger chunks
6 Roasting, browning
7-8 Roasting
9 Start of cooking, roasting
A
Automatic initial setting
P Especially powerful setting for extremely large quantities of food
ENERGY SAVING TIPS • When buying cookware be careful in selecting size: pot diameter usually refers to the
top edge of the dish, which is often larger than the dish bottom.
• Steam-pressure pots (economic pots), which use pressure in tightly sealed interior, are
especially economic, and save both time and energy. Shorter cooking time leaves more
vitamins in food.
• Always leave enough water in steam-pressure pots, otherwise it may result in
overheating which may damage both the pot and the hotplate.
• Always cover the cookware with lids of appropriate size.
• Use such dish size to accommodate the quantity of food to be prepared. If you use
excessively large pot for small amount of food, you will consume considerably more
energy.