EN 11
Pans for induction cooking
There are some quality requirements for the pans used in
induction cooking.
Please note
• 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 of a minimum of 2.25 mm;
▷
a flat base.
• The best pans are those with the ‘Class Induction’ quality mark.
Tip
Not all pans are suitable for induction cooking. It is therefore important
to know whether the pan is made of the correct material. You can use
a magnet to check whether your pan is suitable. The pan is suitable if
its base is attracted by the magnet.
Suitable
Unsuitable
Special stainless steel pans
Earthenware
Class Induction
Stainless steel
Solid enamelled pans
Porcelain
Enamelled cast-iron pans
Copper
Plastic
Aluminium
Please note
Be careful with thin enamelled sheet steel pans:
• the enamel may come loose from the steel at high settings if
the pan is too dry;
• high power level settings may cause the base of the pan to warp.
Please note
Never use pans with a misshapen base. A hollow or rounded base can
interfere with the operation of the overheating protection, causing the
appliance to become too hot. This may lead to the glass top cracking
and the pan base melting. Damage caused by using unsuitable pans
or boiling dry is excluded from the guarantee.
PRIOR TO FIRST USE
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