Electrolux KTI8500BE, User Manual

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Induction cooking zones adapt to the
dimension of the bottom of the cookware
automatically to some limit.
The cooking zone efficiency is related to
the diameter of the cookware. The
cookware with a smaller diameter than
the minimum receives only a part of the
power generated by the cooking zone.
Refer to “Technical
information” chapter.
5.2 The noises during operation
If you can hear:
• crack noise: cookware is made of
different materials (sandwich
construction).
• whistle sound: you use the cooking
zone with high power level and the
cookware is made of different
materials (sandwich construction).
• humming: you use high power level.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not
refer to hob malfunction.
5.3 Öko Timer (Eco Timer)
To save energy, the heater of the
cooking zone deactivates before the
count down timer sounds. The difference
in the operation time depends on the
heat setting level and the length of the
cooking operation.
5.4 Examples of cooking
applications
The relation between the heat setting
and the cooking zone consumption of
power is not linear. When you increase
the heat setting, it is not proportional to
the increase of the cooking zone
consumption of power. It means that the
cooking zone with the medium heat
setting uses less than a half of its power.
The data in the table is for
guidance only.
Heat setting Use to: Time
(min)
Hints
- 1
Keep cooked food warm. as nec‐
essary
Put a lid on the cookware.
1 - 3 Hollandaise sauce, melt: but‐
ter, chocolate, gelatine.
5 - 25 Mix from time to time.
1 - 3 Solidify: fluffy omelettes,
baked eggs.
10 - 40 Cook with a lid on.
3 - 5 Simmer rice and milkbased
dishes, heating up ready-
cooked meals.
25 - 50 Add the minimum twice as
much liquid as rice, mix milk
dishes part procedure
through.
5 - 7 Steam vegetables, fish,
meat.
20 - 45 Add some tablespoons of
liquid.
7 - 9 Steam potatoes. 20 - 60 Use max. ¼ l water for 750 g
of potatoes.
7 - 9 Cook larger quantities of
food, stews and soups.
60 -
150
Up to 3 l liquid plus ingredi‐
ents.
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