Bosch NIT8068SUC, Инструкция по использованию и уходу

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8
Causes of damage
NOTICES
▯
Scratches on glass ceramic surface:
Cookware with
rough bottoms will scratch the glass ceramic surface.
▯
Salt, sugar and sand:
Salt, sugar or grains of sand will
scratch the glass ceramic surface. Never use the
cooktop as a working surface or for setting things
down.
▯
Overheated cookware:
Avoid heating pots or pans
that are empty.
▯
Hot cookware:
Never set down hot pans and pots on
the control panel or frame. This may cause damage.
▯
Hard and sharp objects:
Hard or sharp objects falling
on the cooktop may damage it.
▯
Boiled-over food:
Sugar and products containing
sugar may damage the cooktop. Immediately eliminate
spills of these products with a glass scraper.
▯
Foils and plastics:
Aluminum foil and plastic will melt
on the hot cooking zones. Stove protective film isn't
suitable for your cooktop.
▯
Unsuitable cleaning agent:
Shimmering metallic
discolorations on the glass ceramic surface result from
the use of inappropriate cleaning agents and abrasion
from cookware.
Protecting the Environment
Energy-saving advice
▯
Always place a fitting lid on cookware. Cooking with
an uncovered pan will result in a four-fold increase in
energy use. Use a glass lid to provide visibility and
avoid having to lift the lid.
▯
Use cookware equipped with a solid, flat bottom.
Curved pan bases increase energy consumption.
▯
The diameter of the pan base must match the size of
the element. If not, energy may be wasted. Note: The
manufacturer normally indicates the pan's upper
diameter. This is normally greater than the diameter of
the pan's base.
▯
Choose cookware of a size suited to the amount of
food you are going to cook. A large pan that is only
half full will use a lot of energy.
▯
Use a small amount of water when cooking. This
saves energy, and vegetables retain a larger
percentage of their vitamins and minerals.
▯
Select a lower power level.
Cooking with Induction
Advantages of induction cooking
Induction cooking is very different from traditional
cooking methods, as heat builds up directly in the item of
cookware. This offers numerous advantages:
▯
Saves time when boiling and frying.
▯
Saves energy.
▯
Easier to care for and clean. Spilled food does not
burn on as quickly.
▯
Heat control and safety – the cooktop increases or
decreases the heat supply as soon as the user
changes the setting. The induction element stops the
heat supply as soon as the cookware is removed from
the element, without having to switch it off first.
Cookware
Only use ferromagnetic cookware for induction cooking,
such as:
▯
Cookware made from enameled steel
▯
Cookware made from cast iron
▯
Special induction-compatible cookware made from
stainless steel.
To check whether your cookware is suitable for induction
cooking, refer to the section on
~
"Suitability test of
cookware" .
To achieve a good cooking result, the ferromagnetic area
on the base of the pan should match the size of the
element. If a element does not detect an item of
cookware, try placing it on another element with a
smaller diameter.
Some induction cookware does not have a fully
ferromagnetic base:
▯
If the base of the cookware is only partially
ferromagnetic, only the area that is ferromagnetic will
heat up. This may mean that heat will not be
distributed evenly. The non-ferromagnetic area may
not heat up to a sufficient temperature for cooking.
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