Page GB-10
The hob
the hob to work properly. For this reason
the hob is equipped with a fan, which – in
this hob – switches on automatically when
one of the cooking zones is activated, and
which continues to run for some time after
the hob has been switched off.
This noise is likewise completely normal
and is not an indication that there is a
technical fault or that the product is of poor
quality.
The right cookware
Induktion
Use only cookware that is suitable
for induction hobs. Look for the in-
duction symbol on the bottom of the
cookware or on the cookware pack-
aging.
It is best to use ferromagnetic crockery made
of enamelled steel, cast iron or special stain-
less-steel induction crockery. Your cookware
is suitable if the pot or pan bottom can attract
a magnet. Cookware made of stainless steel,
glass, ceramics, copper or aluminium, which
are not ferromagnetic, is unsuitable. The hob
does not recognise these materials.
The cookware is suitable if, when the cook-
ing zone is switched on, the indicator does
not blink but instead displays the heat setting
beside the cooking zone sensor and the con-
tents of the pot are heated.
Use vessels with
– with sufficient base thickness, e.g. enam-
elled steel pans with a thickness of 2-3 mm
and stainless steel pans with a thickness
of 4-6 mm.
– energy- and time-saving steam pressure
cookers. The relatively high purchase
costs are quickly recouped.
You should not use:
– Indented or battered pans
– Pans with a rough base
– Pans with a rounded base Only use cook-
ware with a smooth, even base.
– Coated cookware that is scratched inside.
Pot recognition is installed in the cooking
zones. Pot recognition ensures that the cook-
ing zone is switched on only when
– there is actually a pot with a magnetic bot-
tom located in the cooking zone.
– the size of the pot or pan corresponds to
that of the cooking zone, since the cook-
ing zone will not be activated if the vessel
is too small. A pot with a diameter smaller
than 140 mm will not be recognised.
– the pot has been placed in the middle of
the cooking zone.
