PI 4800
14
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Warning: potential damage to your health! People
wearing pacemakers must not use this cooker.
GENERAL INFORMATION
Cooking with induction technology
When cooking with induction technology, heat is only generated by means of magnetic power, if a
pot or pan with a magnetisable base is placed on a switched-on cooking zone.
The induction cooker heats only the base of the cooking utensils used, not the cooking zone itself.
Under the glass-ceramics surface, the induction coil is located. If the coil is supplied with electrical
power a magnetic field develops generating whirls in the pot’s base.
This results in the heating of the base material. The induction process saves energy as heat is solely
produced where it is needed.
What cooking utensils may I use?
Induction cookers require pots, i.e., pot bases made of magnetisable material. Today, cooking
utensils appropriate for induction cooking usually bear a note saying 'Suitable for induction hob’ or
similar.
But principally you may use any iron-based cooking utensils; to find out whether a pot or pan is
suitable, i.e., magnetisable just try the following.
Cooking utensils made of the following materials are not suitable for induction hobs:
Clay, glass or aluminium.
Do not use the following types of pots:
Pots with bended
Pots with a base diameter of
less than 6 cm. on feet
Pots standing bases.
OPERATING TIME
Do operate the device only for a maximum of 4 hours continuously. Then interrupt the operation for
at least 30 minutes, otherwise you risk some damages by overload.
MAINS SUPPLY
Connected load/wattage
The hob can take up an overall load of 2.000 W. Because of this high connected load it is
recommended to use a separate connection protected over a 15A safety switch.
OPERATING INSTRUCTIONS
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Place the vessel at the centre of the panel with the item to be cooked
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Ensure the electric supply to the equipment from the plug of minimum 15 amps by putting
on the switch. The digital light on the screen illuminates
