EN 14
Residual heat indicator
• Every cooking zone has a signal light that lights up when the cooking zone is hot. When the
cooking zone cools down, the signal light goes out. The residual heat indicator may also
light up if a hot pot or pan is placed on a cool cooking zone.
Cookware
• Use quality cookware with flat and stable bottom.
• Pan bottom and cooking zone diameters should be the same.
• Tempered glass cookware with special ground bottom may be used on the cooking zones if
its diameter fits that of the cooking zones. Cookware with larger diameter may crack due to
thermal tension.
• Make sure the pot or pan is in the middle of the cooking zone.
• When using a pressure cooker, keep an eye on it until the right pressure is reached. First, set
the cooking zone to maximum power; then, following the pressure cooker manufacturer’s
instructions, use the relevant sensor to decrease the cooking power at the right time.
• Make sure there is enough liquid in the pressure cooker, or any other pot or pan. Due to
overheating, using an empty pot on the cooking zone may result in damage to both the pot
and the cooking zone.
• When using special cookware, observe the manufacturer’s instructions.
Energy saving tips
• Diameter of the pot and pan bottoms should match the diameter of the cooking zone.
If the pot or pan is too small, a part of the heat will be lost, and the cooking zone may
be damaged.
• If the cooking process allows, use a lid.
• Cookware should be suitably sized given the amount of food. When you cook a small
amount of food in a large pot or pan, more energy is lost.
• If a dish takes a long time to cook, use a pressure cooker.
• Vegetables, potatoes etc. may be cooked in a smaller amount of water. The food will cook
just as well, as long as the pot is tightly closed with a lid. After bringing the water to a boil,
reduce the heat to a level that just suffices to maintain a slow simmer.
USE
