Induction cooking instruction
Choosing the right pot
Only use utensils suited for induction cooking.
RECOMMENDED USE AND INFORMATION ON THE INDUCTION COOKING
The induction cooking is equipped with an induction coil com-
posed of a ferromagnetic material and a control system. The
electric current generates a strong magnetic field through the
spool. This generates a large number of whirls producing heat
that is transmitted through the cooking zone to the cooking
utensil.
- You can check if the cooking vessel is suitable for induction cooking on the packaging or on the
bottom of the cooking vessel.
- Make a test. Get close a magnet on the bottom of the cooking vessel, if the magnet is attracted
and 'glue' to the cooking vessel, therefore the cooking vessel is suitable for induction cooking.
- You do not have a magnet, place instead the cooking vessel on a cooking zone. If the cooking
zone displays the power level, therefore the cooking vessel is suitable for induction cooking. If
flashes therefore the cooking vessel is not suitable for induction cooking.
- Pots and pans in pure stainless steel, aluminium or copper without a metal base, surface, wood,
porcelain and ceramics are not suitable for induction cooking.
Do not use a cooking vessel with a damaged or rounded bottom.
Make sure the diameter of the cooking vessels is adapted to the
diameter of the cooking zone and fits well with the center of the
cooking zone.
To move the cooking vessel, do not drop it on the workspace but
lift it.
Place the cooking vessel in the center of the cooking zone.
No.
Recommended pan size
Mini Size
Maximum size
1
140
160
2
140
180
3
180
280
25
