Amica PB 5VI502FTB5 Series, Инструкция по эксплуатации

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OPERATION
Proper quality of pots is prerequisite for achieving proper performance of hob
operation.
● Always use high quality pots with perfectly flat bottom. Using pots of this type prevents
from the creation of sections of excessive temperature, where food sticks to the walls
during cooking. Pots and frying pans with thick metal walls guarantee optimum heat di-
stribution.
● Always make sure that the bottom of the pot is dry: when the pot is filled or when you use
a pot taken out from the fridge, before you put it on the plate check if the bottom surface
is completely dry. This will help avoid soiling the plate surface.
● Putting a lid on the pot prevents heat loss and thus reduces heating time and electricity
consumption.
Selection of cooking pots to be used in the induction zone
Induction heating zone Diameter of the pot bottom used for induction co-
oking
Diameter (mm) Minimum (mm) Optimum (mm)
210 140 210
260 190 260
When using pots smaller than minimum diameters, the induction heating zone
may fail to operate.
The smallest and the largest diameters are indicated in the table below and they depend
on the pot quality.
The induction hob has five heating zones who -
se centres are marked with crosses (+). Pots
can be placed on each heating zone without
restrictions. However in any case the pot has to
cover the (+) mark.
The optimum power utilisation is
achieved when the (+) is located in
the centre of the pot.
Large pots, such as baking-pans, can be pla-
ced simultaneously on two heating zones using
the “Bridge” function. In such a situation the pot
must cover the crosses (+) of two vertical he-
ating zones.
Optimal power
min.