Electrolux C 67100 K, Service Manual

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TSE-N 05.00 A. B. 599 50 82 38 EN
Pan size
Up to a certain limit the induction cooking zone adapts itself to the size of the pan base diameter.
However, the pan base diameter must be of a minimum size, depending on the size of the cooking zone.
For example: Diameter of the cooking zone 14,5 cm
For example: Diameter of the pan base at least 12 cm
For example: Diameter of the cooking zone 18 cm
For example: Diameter of the pan base at least 14,5 cm
For example: Diameter of the cooking zone 21 cm
For example: Diameter of the pan base at least 18 cm
Note:
Please note the diameter of the pan base when buying new pans, since the manufacturers usually
specify the top edge diameter of their pans.
Automatic pan sensing
The induction cooking zone does not function when unsuitable pans are used.
If the cooking zone is switched on without a suitable pan on it flashes in the digital display of
the cooking zone.
After about 10 minutes the cooking zone switches itself off automati- cally. appears in the digital
display.
Also when overheating occurs (e.g. heating up a pan cooked empty) or with faults in the electronics the
display is lit. The cooking zone switches itself off automatically.
To be able to switch it on again the cooking zone must have been first switched off and then set to the
required stage anew.
Pots and pans for rapid-glowing standard cooking zones (Hob C67600K)
- On principle all pots and pans with level bases are suitable for radiant heat cooking zones. You
can recognise good quality pans by the base of the pan, and not from the material from which the
pan is made.
- The base should be as thick and flat as possible. Rough bases (e.g. cast iron pots) scratch the hob
surfaces when they are slid about.
- Pots with aluminium or copper bases can cause metallic discolouring on the glass ceramic surface,
which is very difficult or impossible to remove.
- The saucepan base and cooking zone should be the same size.
Attention! Avoid letting enamel saucepans and frying pans boil dry. The base could be damaged and
then scratch the cooking surface when slid. Saucepans and frying pans with sharp edges and burrs will
also scratch.