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Overheating protection
The appliance may become overheated if:
n
the pan does not conduct the heat adequately;
n
fat or oil is heated at a high setting;
n
there is insufficient circulation of air (see also
ventilation protection in the installation part of
this manual).
In the event of overheating the result will be that
the cooking zone in question or all the cooking
zones will display one of the following reactions:
n
the hob will reduce the power supplied slightly
(this is not visible in the cooking settings in the
displays);
n
if this does not help, the hob switch off and a
series of dashes will appear in the displays.
As soon as the cooking zone(s) has/have cooled
down sufficiently, the dashes disappear and the
cooking zones remain switched off.
Prevent the overheating protection becoming
activated by:
n
using pans that are good conductors of heat;
n
heating up fat or oil at a lower setting;
n
making sure there is sufficient ventilation.
If, despite the above-mentioned measures having
been taken, the overheating protection becomes
activated again, contact the service department or
a professionally qualified specialist.
Optimal use of the hob
Heat losses are minimal, because the heat is
generated in the pan itself.
For smaller pans, only that part of the zone that is
in contact with the base of the pan is activated.
An associated advantage is that the handles of
the pan do not get hot due to radiant heat around
the pan.
1.
Heat loss and hot handles with a conventional
hob.
2.
No heat loss and cold handles with induction
cooking.
Grains of sand may cause scratches which cannot
be removed.
n
Only put pans with a clean base on the cooking
surface.
n
Always pick pans up to move them.
n
Do not use the hob as a worktop.
Slide the bottom of the pan across a damp cloth,
before you put the pan on the cooking surface.
This will prevent grains of sand or the like being
transferred to the hob surface.
1.
Always pick pans up; never slide them.
2.
Always keep the lid on the pan when cooking, in
order to avoid energy loss.
Induction cooking makes use of a magnetic field
to generate heat. This is why the bases of the
pans have to contain iron and therefore be
magnetic. The diameter of the cooking zones is:
front left and rear right 20 cm, front right and rear
left 16 cm.
The induction hob adopts to the diameter of the
pan automatically. With smaller pans, there is no
loss of energy, but the power is less compared to
larger pans. The minimum pan base diameter is
12 cm.
You can check for yourself whether your pans are
suitable using a magnet.
A pan is suitable if:
n
the base of the pan is attracted by the magnet;
n
the pan is suitable for electric cooking.
You should only use pans with a thick (minimum
2.25 mm), flat base which are suitable for
induction cooking. The best are pans with the
“Class Induction” quality mark.
Pans with a base which is not magnetic or is not
suitable for electric cooking are unsuitable for use
on the induction hob.
Suitable:
n
Special stainlesssteel pans for induction
cooking;
n
Solid enamelled pans;
n
Enamelled cast-iron pans.
Unsuitable:
n
Earthenware,
n
Aluminium,
n
Plastic,
n
Copper,
n
China
n
Stainless steel.
Be careful with enamelled sheet-steel
pans. These can be damaged if they are
used for induction cooking, particularly if
their bases are too thin.
With enamelled sheet-steel pans:
n
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;
n
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.
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