33
OPERATION
ENGLISH
Noises during Induction Operation
The electronic processes involved with induction
cooking may create some background noises. You
may hear a slight buzzing sound when cooking on
the cooktop. These noises are part of the induction
cooking process and are considered normal.
Some cookware will buzz, depending on the
construction or base material. The buzz may be more
noticeable if the contents of the pan are cold. As the
pan heats up, the noise will decrease. The noise will
also decrease if the power level setting is reduced.
NOTE
%
When using the induction cooktop, operational
noises are more noticeable while cooking in
Boost mode. But very loud noises are not
normal when induction cooking.
%
The cooktop fan may turn on to reduce the
temperature of the product, even when the
surface elements are not being used.
Power Management
The induction cooktop contains paired cooking
elements, which are restricted to drawing a certain
maximum amount of power.
The Boost mode cannot be used when both induction
elements are in use.
NOTE
%
If the combined heat of the surface burners
is sufficiently high, the output of the induction
cooktop is reduced to avoid damage to the
product.
%
If the induction cooktop becomes overheated, it
automatically reduces the power level or turns
off to prevent product damage.
%
Both elements in induction cooktop cannot use
the Boost mode at the same time.
Sous Vide
Sous vide cooking uses a hot water bath to cook
foods "low and slow." Use it to cook meat, fish,
seafood, poultry, or vegetables. Food must be
vacuum packed in pouches before placing it in the
water bath.
Sous Vide Module
Benefits of Sous Vide
The lower temperatures and long cooking times used
in sous vide cooking provide many benefits.
Healthier
Compared to other cooking methods, sous vide
retains most of the original nutrients in food.
Safe and Convenient
The long cooking times used in sous vide cooking
allow food to be pasteurized. Because food is vacuum
packed before cooking, the unopened pouches can
be quickly chilled then easily stored after cooking.
Crisp and Moist Results
The fine temperature control of sous vide cooking is
an excellent way to achieve the perfect texture when
cooking meat and poultry. The low temperatures used
retain more of the moisture in food than conventional
cooking methods. After cooking, a final sear in a
frying pan adds the perfect crisp finish.
Vacuum Sealing
For best results, use a vacuum sealer and food-grade
plastic pouches when sous vide cooking.
1
Season food as desired and vacuum seal it in a
plastic pouch.
2
Check the pouch to make sure it is airtight and
completely sealed.
NOTE
%
Do not attempt to package objects with sharp
points that could penetrate and tear the plastic,
such as fish bones or hard shells.
