press the ‘ON / OFF’ button to switch off the
power before unplugging the power cable
from the wall socket, this will extend the life
of the induction cooker.
3.3.3. Clean the appliance as described in
the cleaning section.
4. Cleaning
4.1. Disconnect the appliance from the
mains power supply and allow it to cool
completely before undertaking any cleaning
task.
4.2. Wipe the body of the appliance with the
soft damp cloth taking care not to use too
much water. Do not allow water to drip from
the cloth onto any part of the appliance.
4.3. Clean the air inlet and outlet periodically
with soft brush or vacuum cleaner as dust
may get caught in the air inlet or outlet, this
will extend the life of the induction cooker.
4.4. Never place the induction cooker under
running water or immerse it in water or any
other liquid.
4.5. Switch the power off when the
appliance is not in use. Only clean the
appliance once the cooking surface has
cooled down completely. Do not use the
appliance if the surface is dirty, when the
appliance re-heats the dirt will become more
difficulty to remove.
5. Anomalies and repair
5.1. Take the appliance to an authorised
support centre if product is damaged or
other problems arise.
5.2. If the connection to the mains has been
damaged, it must be replaced, and you
should proceed as you would in the case of
damage.
6. How does an induction cooker work?
Induction cooking uses induction heat
to directly heat the cooking vessel, as
opposed to heat being transferred from
electrical heating coils or a gas flame as
with a traditional stove. An alternating
electric current flow through a coil beneath
the cooking surface, which produces an
oscillating magnetic field. This field induces
an electric current in the pot. Current flowing
in the metal pot produces resistive heating
which heats the food. While the current is
large, it is produced by a low voltage. An
induction cooker is faster and more energy-
efficient than a traditional electric hob. It
allows instant control of cooking energy
like gas burners. Other cooking methods
use flames or red-hot heating elements,
where induction heating only heats the pot.
Because only the surface area of the pot’s
base is heated, the possibility of a burn
injury is significantly less than with other
methods. The induction effect does not heat
the air around the vessel, resulting in further
energy efficiencies. Only a little cooling air
is blown through the electronics, which
emerges only slightly warmer than ambient
temperature.”
7. Cookware selection
7.1. Proper Cookware:
Cookware made from a ferrous (or
magnetic) metal or cookware with a base
coated with a magnetic/ induction material,
such as enamel, cast iron or stainless steel
is required for the induction cooker to work.
7.2. Improper Cookware:
Cookware made of ceramic, glass,
aluminium and bronze, cookware with
uneven bottom, cookware with an
aluminium encapsulated base will not work
with an induction cooker.
8. Trouble shooting
8.1. E0 error: There is no cookware or
unsuitable cookware on the induction
cooker. Suitable cookware should be used.
8.2. E1 error: Voltage supply is too low.
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