Pelgrim IDK332, Руководство пользователя

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pans
Optimal use of the hob
Heat losses are minimal, because the heat is generated in the pan itself. For
smaller pans, only that part of the zone that is in contact with the base of the
pan is activated. An associated advantage is that the handles of the pan do not
get hot due to radiant heat around the pan.
1. Heat loss and hot handles with a
conventional hob.
2. No heat loss and cold handles
with induction cooking.
Grains of sand may cause scratches which cannot be removed.

Only put pans with a clean base on the cooking surface.

Always pick pans up to move them.

Do not use the hob as a worktop.
Slide the bottom of the pan across a damp cloth, before you put the pan on the
cooking surface. This will prevent grains of sand or the like being transferred to
the hob surface.
Always pick pans up;
never slide them.
Always keep the lid on the pan
when cooking, in order to avoid
energy loss.
Induction cooking makes use of a magnetic field to generate heat. This is why
the bases of the pans have to contain iron and therefore be magnetic. The
diameter of the cooking zones is:
IDK 664 - front left and rear right 20 cm, front right and rear left 16 cm.
IDK 332 - front 20 cm, rear 16 cm.
The induction hob adopts to the diameter of the pan automatically. With
smaller pans, there is no loss of energy, but the power is less compared to
larger pans. The minimum pan base diameter is 12 cm.
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