16
ENG
Selection Of The Right Pot
1. Place suitable amount of food to the pots and pans. Thus, you may prevent overflowing of meals and avoid
unnecessary cleaning.
2. Do not use containers that are unstable and that may be easily tipped over on the cooktop.
3. Do not put empty pots and pans on the hobs with their flames on.
4. Do not put containers that may be affected by heat on the product.
5. Do not operate the hobs without any pots and pans placed on them.
6. Do not place the lids of the pots and pans on the hobs.
7. Keep the lid of container you use for heating oil open.
8. Do not put oil with a volume more than one third of the pan. Do not leave the oil unattended when the oil is
being heated. Extremely hot oils may cause fire.
9. Use pots and pans with machined bases only. Sharp edges cause scratches on the surface.
10. Glass, ceramic and earthen pots, copper- or aluminium-based non-magnetic stainless steel pots shall not be
used.
11. Put the suitable pots by centering them on the hobs.
INCORRECT
INCORRECT
INCORRECT
CORRECT
12. Do not use pots with concave or convex bases.
INCORRECT
INCORRECT
CORRECT
13. When you want to put the pot on another hob, take the pot up and place it again instead of sliding it.
INCORRECT
CORRECT
14. You may use steel, teflon or special magnet-based aluminium cookware with a label or warning that indicates
it is compatible for induction on your induction stove.
15. You can check if the pot is suitable for the induction stove. Move a magnet towards the base of the pot. If it is
pulled, your pot is suitable for an induction stove.
16. It is important that you use metal cookware specially designed and / or approved for induction stoves.
WARNING!
Do not allow melamine or plastic containers to come into contact with the heating zones.
