22
Operation
GB
Cookware for induction hobs
Cookware for induction cooking zones must be made of metal
and have magnetic properties. The base must be sufficiently
large.
Only use pots with a base suitable for induction.
This is how to establish the suitability of a pot
Conduct the magnet test described below or make sure that the
pot bears the symbol for suitability for cooking with induction
current.
Magnet test:
Move a magnet towards the base of your cookware. If it is
attracted, you can use the cookware on the induction hob.
Note:
When using pans suitable for induction from certain
manufacturers, noises may occur which are attributable to the
design of these pans.
The right wok
The functioning of the induction cooking zone is only then
satisfying, if the wok is optimally adjusted to the glass ceramic
surface:
The bottom of the wok must be bulged to fit to the cooking
surface of the hob and must be suitable for induction wok
cooking zones. Only these wok pans offer an even heat
distribution in the pan.
We recommend the use of the Küppersbusch wok pan acc. No.
761 (approx. 5 l) or acc. No. 760 (approx. 9 l).
With unsuitable cookware the cooking surface will not work or will
only work insufficiently. In the worst case this will endanger you.
Power settings
The heating power of the cooking zones can be set at various
power levels. In the chart you will find examples of how to use
each setting.
Residual heat display
The glass ceramic hob is equipped with an H as a
residual heat display.
As long as the H lights up after the cooking zone has
been switched off, the residual heat can be used for melting food
or for keeping food warm.
The cooking zone may still be hot when the letter H no longer
lights up. Risk of burns!
The glass ceramic is not directly heated in the case of an
induction cooking zone; it is only heated up by heat reflected by
the pan.
Using the wok pan
• Never cut or scrape anything in the wok pan with knives or any
other sharp gadgets. This could damage the coating.
• No foreign bodies or dirt must be allowed to get between the
wok pan and the hob. since they may damage the surface.
• Do not overheat the wok pan when it is empty.
Suitable cookware
Unsuitable cookware
Enamelled steel pots with a thick
base
Pots made of copper,
stainless steel, aluminium,
oven-proof glass, wood,
ceramic and terracotta
Cast iron pots with an enamelled
base
Pots made of multi-layer
stainless steel, rustproof ferrite
steel or aluminium with a special
base
Setting
Suitable for
0
Lo
1
2, 3, 4
5, 6, 7
8, 9
10, 11
12
P
Off, using remaining heat
Keeping food warm
Simmering small quantities
(lowest power setting)
Simmering
Simmering larger quantities or roasting
larger pieces of meat until they are
cooked through.
Roasting, getting juices
Roasting
Bringing to the boil, browning, roasting
Power setting
(highest power output)
