16
Operations
GB
Operations
The hob
The hob is equipped with an induction cooking mode. An
induction coil underneath the glass ceramic hob generates an
electromagnetic alternating field which penetrates the glass
ceramic and induces the heat-generating current in the pot base.
With an induction cooking zone the heat is no longer transferred
from a heating element through the cooking pot into the food
being cooked but the necessary heat is generated directly in the
container by means of induction currents.
Advantages of the induction hob
– Energy-saving cooking through the direct transfer of energy to
the pot (suitable pots/pans made of magnetisable material are
required).
– Increased safety as the energy is only transferred when a pot
is placed on the hob.
– Energy transfer between induction cooking zone and pot base
with high efficiency.
– High heat-up speed.
– The risk of burns is low as the cooking area is only heated
through the pan base, any food which boils over does not stick
to the surface.
– Rapid, sensitive control of the energy supply.
Pan recognition
If a cooking zone is switched on and there is no pan on the zone
or if the pan is too small, there will be no transmission of power
and the power setting display will blink.
If a suitable pot or pan is placed on the cooking zone, the power
setting will switch on and the power setting display will light up.
The power supply will be cut off when the pan is removed and the
power setting display will blink. If the pots and pans placed on the
cooking zone are of smaller dimension, and the pan recognition
still switches on, then the power supply will take place with less
power.
Some instructions on cookware
The cookware used for the induction cooking zone must be made
of metal, have magnetic properties and a sufficient base area.
Only use pots with a base suitable for induction
.
This is how to establish the suitability of a pot:
Conduct the magnet test described below or make sure that the
pot bears the symbol for suitability for cooking with induction
current.
Magnet test:
Move the magnet towards the base of your cookware.
If it is attracted, you can use the cookware on the induction hob.
Note!
When using pans suitable for induction from some
manufacturers, noises may occur which are attributable to the
design of these pans.
Take care when using simmering pans for the simmering water
may dry up unnoticed, resulting in damage to the pot and to the
hob, in the event of which no liability will be assumed.
How to cut power consumption
The following are a few useful instructions to help you cut your
consumption of energy and use your induction hob and the
cookware efficiently.
• The base of your cooking pots should be the same size as the
cooking zone.
• When buying cooking pots note that it is frequently the diame-
ter of the top of the pot that it indicated. This is usually larger
than the base of a pot.
• Pressure cookers are particularly low on energy and time
required thanks to the pressure and the fact that they are
tightly closed. Short cooking times mean that vitamins are pre-
served.
• Always make sure that there is sufficient fluid in your pressure
cooker since the cooking zone and the cooker may be dama-
ged as a result of overheating if the cooker boils dry.
• Always close cooking pots with a suitable lid.
• Use the right pot for the quantity of food you are cooking.
A large pot which is hardly filled will use up a lot of energy.
Power settings
There are 9 power settings. In the chart you will find examples of
how to use each setting.
Suitable cookware
Unsuitable cookware
Enamelled steel pots with thick
base
Pots made of copper, stainless
steel, aluminium, oven-proof
glass, wood, ceramic and ter-
racotta
Cast iron pots with an ena-
melled base
Pots made of multi-layer stain-
less steel, stainless ferrite
steel and aluminium with spe-
cial base
Cooking
level
Suitable for
0
1-2
3
4-5
6
7-8
9
Off, using remaining heat
Keeping food warm, simmering small quantities
of food
(lowest setting)
Simmering
Simmering larger quantities, roasting larger
pieces of meat through
Roasting, getting juices
Roasting
Bringing to the boil, browning, roasting
(highest
setting)
