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Cooking advices
Pan quality
Adapted materials: steel, enamelled steel,
cast iron, ferromagnetique stainless-steel,
aluminium with ferromagnetique bottom.
Not adapted materials:
aluminium and stain-
less-steel without ferromagnetique bottom,
cupper, brass, glass, ceramic, porcelain.
The manufacturers specify if their products
are compatible induction.
To check if pans are compatibles :
• Put a little water in a pan placed on an induc-
tion heating zone set at level [9].This water
must heat in a few seconds.
• A magnet stucks on the bottom of the pan.
Certain pans can make noise when they are pla-
ced on an induction cooking zone. These noise
doesn’t mean any failure on the appliance and
doesn’t influence the cooking operating.
Pan dimension
The cooking zones are, until a certain limit, au-
tomatically adapted to the diameter of the pan.
However the bottom of this pan must have a
minimum of diameter according to the corres-
ponding cooking zone.
To obtain the best efficiency of your hob, please
place the pan well in the center of the cooking
zone.
Examples of cooking power setting
(the values below are indicative)
1 to 2
Melting
Sauces, butter, chocolate, gelatine
Reheating
Dishes prepared beforehand
2 to 3
Simmering
Rice, pudding, sugar syrup
Defrosting
Dried vegetables, fish, frozen products
3 to 4
Steam
Vegetables, fish, meat
4 to 5
Water
Steamed potatoes, soups, pasta,
fresh vegetables
6 to 7
Medium cooking
Meat, lever, eggs, sausages
Simmering
Goulash, roulade, tripe
7 to 8
Cooking
Potatoes, fritters, wafers
9
Frying, roosting
Steaks, omelettes, fried dishes
Boiling water
Water
P
Frying, roosting
scallops, steaks
Boiling water
Boiling significant quantities of water