Gaggenau CV282110, Инструкция по эксплуатации

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9
Induction cooking
en
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Induction cooking
Induction cooking
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 hob increases or
decreases the heat supply as soon as the user
changes the setting. The induction hotplate stops
the heat supply as soon as the cookware is removed
from the hotplate, without having to switch it off
first.
Cookware
Only use ferromagnetic cookware for induction cooking,
such as:
▯
Cookware made from enamelled 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 entitled
~
"Flex
function"
.
To achieve a good cooking result, the ferromagnetic
area on the base of the pan should match the size of the
hotplate. If a hotplate does not detect an item of
cookware, try placing it on another hotplate with a
smaller diameter.
If the flexible cooking zone is being used as a single
hotplate, larger items of cookware can be used as these
are particularly suited to this area. You can find
information on positioning cookware in the section
entitled
~
"Flex function" on page 20
.
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.
▯
The ferromagnetic area will also be reduced if the
material from which the base of the cookware is
made contains aluminium, for example. This may
mean that the cookware will not become sufficiently
hot or even that it will not be detected.
Unsuitable pans
Never use diffuser hobs or pans made from:
▯
common thin steel
▯
glass
▯
earthenware
▯
copper
▯
aluminium
Properties of the base of the cookware
The material(s) from which the base of the cookware is
made can affect the cooking result. Using pots and pans
made from materials that distribute heat evenly through
them, such as stainless-steel pans with a three-layer
base, saves time and energy.
Use cookware with a flat base; if the base of the
cookware is uneven, this may impair the heat supply.
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