From 08/2015 IH
Page 4/10
Instruction Manual Induction Cooking Model FINJA
“Induction” continued
•
Low heat loss
By optimal utilization with complete coverage of the pot bottom and characteristic markings
on the cooking surface.
Less heat loss than with gas cookers, electric cookers with heating coil or infrared heating.
Thus, water boils even though the hob is cooler than 100° C.
Once the pan is removed from the hob, the exchange of heat is interrupted and only begins
when the pot is placed back on the hob. No feed or lag of the power supply, no gradual
heating up of the cooking surface.
•
reduction of dangers of injury and fire
As the cooking area next to the pot does not become hot, there is also less energy loss.
Note:
During induction, sporadic clicking or humming noises occur as part of the normal operating
noises.
The fan also produces noise (fan blows to the back of the rear panel; air is drawn in through
the vents on the bottom of device).
After switching off, the appliance fan runs-on for about 1 minute and is therefore audible.
4. Suitable and unsuitable cookware
•
Use cookware made of ferromagnetic material suitable for induction cooking
(Latin ferrum = iron)
with a flat bottom
and a diameter of 12 to 26 cm.
•
Cookware suitable for Induction cooking is, for example, marked with this sign
or even marked with the inscription: "Suitable for induction".
•
Cookware made out of, for example, ceramic glass, copper, aluminium are not suitable
Likewise magnetisable cookware with round bottoms, legs etc...
or with a diameter of less than 12 cm.
