Bartscher 105737, Руководство пользователя

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Installation and operation
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EN
5.3 Operation
Method of operation of heating plates
In induction cookers the electric voltage is applied to a conductive coil under the
glass. This generates magnetic field, which being a physical effect, heats the
bottom of a cookware directly.
This translates to savings of time and energy, as
— contradictory to traditional
heating areas
— there is no heating up of a heater and then of the glass heating
plate.
Another advantage of the technical features described above is the very short
cooking time.
Additionally, inflow of heat changes instantly with every change of settings and it
may be controlled precisely. The induction heating plate reacts to changes in
settings as fast a gas cooker, for the energy is delivered immediately to a pot,
without the need to prior heating up of other materials.
The induction technology combines the speed of reaction with a basic benefit of the
current, making it possible to precisely control heat inflow.
Suitable Cookware
• Iron cookware
• Enamelled iron cookware
• Steel or enamelled cast iron pots/pans
• Cast iron pots/pans
• Cookware made of 18/0 stainless steel
and aluminium if marked as suitable for
induction (mind the description of the
cookware)
Due to a specific way the induction plate operates,
only cookware with a bottom subject to
magnetization is suitable.
To obtain better results, use only pans/pots with a
diameter of 12
–28 cm.