Rangemaster Classic 110 Induction, Руководство пользователя и инструкции по установке, Страница: 10 / 44

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Your 110 induction cooker ( Fig. 2.1 ) has the following
features:
A. 5 induction cooking zones
B. Control panel
C. A separate glide-out grill
D. A programmable fan oven
E. Fan oven
F. Storage drawer
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food affects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, flat bottoms
(
Fig. 2.2 ). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved
up when cold (
Fig. 2.3 ). If you hold a ruler across the bottom
ArtNo.190-0002 - 110 Induction annotated GENERIC
A
B
C
D
E
F
ArtNo.025-0005 - Overview - 90 induction - 2 button clock & GO grill
Fig. 2.1
Fig. 2.2
Fig. 2.3
2. Cooker overview