Brandt TI214, Operating And Installation Manual

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containers
You probably already have some suitable pans.
Your induction hob is able to recognize most
types of pans.
Pan test: Place your pan on a zone, for example
at
position 4; you know that your pan is compa-
tible if the display does not flash, but if it does
flash then you cannot use this pan for induction
cooking.You can also test it with a magnet: if
the magnet "sticks" to the base of the pan, then
you can use it for induction cooking.
Pans compatible with induction are:
• pans made of enamel coated steel with or
without a non-stick coating.
• cast iron pans with or without enamel coated
base.
An enamelled coated base will prevent the glass
top of your hob from getting scratched.
• stainless steel pans designed for induction
cooking.
Most stainless steel pans (saucepans, stewpans,
frying pans, deep frying pans, etc.) are suitable
for induction cooking if they pass the pan test.
• aluminium pans with special base.
pans which do not have a flat base may be
suitable, however they must not be deformed
too badly.
Choose a pan marked with the
logo on its base or packaging to be sure that it is
perfectly suitable for use on your induction hob
under normal conditions of use.
A list of utensils is supplied with these
instructions to help you make your choice.
• Note
Glass, ceramic, earthenware pans, aluminium
pans (without a special base) and copper
pans, and some non-magnetic stainless steel
pans are incompatible with induction cooking.
You will be informed by the flashing display.
You should choose pans with a thick
flat base for uniform cooking (heat is
better distributed).
U sing the cooking zones according to the pan
(depending on the model)
Ø18 ..... 24 cm
Ø 21 cm
Ø 16 cm
Ø 18 cm
Ø12 ..... 22 cm
Ø10 ..... 18 cm
Slow cooking
(sauces, creams…).
Preparing small
quantities or
i n d i v i d u a l
portions…
Multi-service zone
For small pans
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