Asko HI1633G, Руководство по эксплуатации

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9
Safe
The heat is generated in the pan itself. The glass top
does not get any warmer than the pan. This means that
the cooking zone is considerable cooler compared to
that from a Ceramic hob or a gasburner. Once a pan has
been taken away, the cooking zone cools down quickly.
Pans
Pans for induction cooking.
Induction cooking requires a particular quality of pan.
Attention
• 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 fl at base.
• The best are pans with the ‘Class Induction’ quality
mark.
Tip
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
Plastic
Aluminium
Attention
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.
Attention
• 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.
Cooking zone Minimum pan diameter
145 mm 120 mm
180 mm 145 mm
210 mm 145 mm
180x280 mm »oval« 180 mm
Minimum pan diameter
• The diameter of a pan must be at least 12 cm. You
will achieve the best results by using a pan with the
same diameter as the zone. If a pan is too small the
zone will not work.
Pressure cookers
• Induction cooking is very suitable for cooking in
pressure cookers. The cooking zone reacts very
quickly, and so the pressure cooker is quickly up to
pressure. As soon as you switch a cooking zone o ff ,
the cooking process stops immediately.