Asko CI96374W, Инструкция по эксплуатации

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EN 17
USE
Pans
• Always place a pan in the middle of a cooking zone.
• Induction cooking requires a particular quality of pan.
Pans that have already been used for cooking on a gas hob are no longer suitable
for use on an induction hob.
• Only use pans that are suitable for electric and induction cooking with:
▷ a thick base (minimum 2.25 mm);
▷ a flat base.
• The best are pans with the ‘Class Induction’ quality mark.
You can check for yourself whether your pans are suitable using a magnet. A pan is suitable
if the base of the pan is attracted by the magnet.
Suitable Unsuitable
Special stainless steel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper / Aluminium
Plastic
Be careful with enamelled sheet-steel pans!
The enamel may chip (the enamel comes
loose from the steel), if you switch the hob on at a high setting when the pan is (too) dry;
the base of the pan may warp - due, for example, to overheating or to the use of too
high a power level.
Never use pans with a misshapen base. A hollow or rounded base can interfere with the
operation of the overheating protection, so that the appliance becomes too hot. This may lead to
the glass top cracking and the pan base melting. Damage arising from the use of unsuitable pans
or from boiling dry is excluded from the guarantee.
Minimum pan diameter
Cooking zone Minimum pan bottom diameter
Rear left Ø 110 mm
Front left
Ø 110 mm
Rear right Ø 130 mm
Front right
Ø 90 mm