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Heat setting
Use to:
Time
(min)
Hints
6 - 7
Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
as nec‐
essary
Turn halfway through.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
5 - 15
Turn halfway through.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
The data in the table is for
guidance only.
Cookware guidance
Warning! Refer to Safety
chapters.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
• cast iron;
• enamelled steel;
• carbon steel;
• stainless steel (most types);
• aluminium with ferromagnetic coating or
a ferromagnetic plate.
To determine if a pot or pan is suitable,
check for the symbol (usually stamped on
the bottom of the cookware). You can also
hold a magnet to the bottom. If it clings to
the underside, the cookware will work on the
induction hob.
To ensure optimum efficiency, always use
pots and pans with a flat bottom that
distributes the heat evenly. If the bottom is
uneven, this will affect power and heat
conduction.
How to use
Minimum diameter of pot / pan base for
the different cooking areas
To ensure that the hob operates properly,
the cookware must have a suitable minimum
diameter as well as cover one or more of the
reference points indicated on the surface of
the hob.
Always use the cooking zone that best
corresponds to the diameter of the bottom
of the cookware.
Cooking zone
Cookware diame‐
ter [mm]
Left rear
125 - 145
Left front
145 - 180
Right rear
145 - 180
Right front
125 - 145
Empty or thin-based pots / pans
Do not use empty pots / pans or cookware
with thin bases on the hob as it will not be
able to monitor the temperature, or will turn
off automatically if the temperature is too
high. This may result in the damage of the
cookware or the hob surface. If such a
situation occurs, do not touch anything and
wait for all components to cool down.
If an error message appears, refer to
"Troubleshooting".
ENGLISH
34
Summary of Contents for 904-672-68
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