Disposal
en
7
Lift lids as infrequently as possible.
¡
When you lift the lid, a lot of energy escapes.
Use a glass lid.
¡
You can see into the pan through a glass lid
without having to lift it.
Use pots and pans with flat bases.
¡
Uneven bases increase energy consumption.
Use cookware that is suitable for the quantity of food.
¡
Large items of cookware containing little food need
more energy to heat up.
Cook with only a little water.
¡
The more water that is contained in the cookware,
the more energy is required to heat it up.
Turn down to a lower power level early on. Use a suit-
able ongoing power level.
¡
If you use an ongoing power level that is too high,
you will waste energy.
Adjust the fan speed to the amount of steam pro-
duced during cooking.
¡
The lower the fan speed, the less energy is con-
sumed.
Only use the intensive mode as required.
If cooking produces large amounts of steam, select a
higher fan speed in good time.
¡
The odours are distributed around the room less.
Switch the appliance off when you are not using it.
¡
Ensure that there is sufficient ventilation when cook-
ing.
¡
The appliance works more efficiently and with fewer
operating noises.
Clean or replace the filters at regular intervals.
¡
The effectiveness of the filter is retained.
Product Information according (EU) 66/2014 can be
found on the attached appliance pass and online on
the product page for your appliance.
4 Disposal
4.1 Disposing of old appliance
Valuable raw materials can be reused by recycling.
▶
Dispose of the appliance in an environmentally
friendly manner.
Information about current disposal methods are
available from your specialist dealer or local author-
ity.
This appliance is labelled in accord-
ance with European Directive
2012/19/EU concerning used elec-
trical and electronic appliances
(waste electrical and electronic equip-
ment - WEEE).
The guideline determines the frame-
work for the return and recycling of
used appliances as applicable
throughout the EU.
5 Induction cooking
5.1 Advantages of induction cooking
Induction cooking is fundamentally different from tradi-
tional cooking methods, since the heat builds up dir-
ectly in the cookware. This offers numerous advant-
ages:
¡
Saves time when boiling and frying.
¡
Saves energy.
¡
Easier to care for and clean. Spilled food does not
burn on as quickly.
¡
Controlling the heat supply and safety; the hob in-
creases or decreases the heat supply as soon as
the user changes the setting. The induction cooking
zone stops the heat supply if you remove the cook-
ware from the cooking zone without you having to
switch it off first.
5.2 Cookware
Only ferromagnetic cookware is suitable for induction
cooking.
For example:
¡
Enamelled steel cookware
¡
Cast iron cookware
¡
Special induction-compatible cookware made from
stainless steel
You can find more information on which items of cook-
ware are suitable for induction cooking in
→
In order to achieve a good cooking result, ensure that
the ferromagnetic area of the cookware base corres-
ponds to the size of the cooking zone. If the cookware
is not detected on a cooking zone, place it on a cook-
ing zone with a smaller diameter.
