Hanseatic MC-IF7021B2, Руководство пользователя

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Page EN-12 The hob
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 packaging.
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.
Energy-saving tips
When cooking, always leave the lid on the
saucepan wherever possible. Liquids can be
brought to the boil more quickly with the lid
on than without.
Only ever use high-quality, new saucepans
and pans. They lie flat on the hob and there-
fore conduct energy more easily than cook-
ware with a warped or dented base (please
note in the chapter “The right cookware”).
Turn the level down quickly and continue to
cook at the lowest possible setting.
Always use pressure cooking saucepans
whenever possible. This will halve the cook-
ing process and you will save a lot of energy.
Only use as much water as you really need
to cook the food. A lot of energy is required to
warm up water