Using Your Induction Hob
Cooking tips
Green vegetables (spinach, broccoli, sorrel, etc) or
vegetables rich in sulphur compounds (cabbage, onions,
etc) should be cooked without a lid in plenty of boiling
water; they will cook more quickly, and will keep their
green colour (some vegetables only), vitamin and
minerals content.
Pasta, rice, cereals, etc absorb water during cooking and
increase in volume; cook them in plenty of boiling salted
water in order to dilute the starch they contain.
Make sure you use a sufficiently large pan to avoid
boiling over; the temperature setting may need to be
reduced to maintain a simmer.
Mushrooms should be poached in a small quantity of
boiling water, with salt, butter and lemon juice.
When liquids boil, reduce the control setting to maintain
a simmer.
Vegetables will cook quicker if chopped in smaller pieces.
Aluminium foil
When cooking, never use kitchen foil and never put
items wrapped in kitchen foil straight onto the hob.
The aluminium kitchen foil may melt and do irreparable
damage to your appliance.
Safety
Regularly check that there is nothing (cloth, paper, etc)
which might block the air inlet underneath your hob (see
section “Installation Instructions”).
Hob Lock
For your safety this hob has fitted with a hob lock.
To activate touch the lock sensor.
To unlock, simply press the senor again.
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