Rinnai RB-3011H-CB, Руководство по эксплуатации и установке

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HELPFUL HINTS AND TIPS
Induction cooking uses induction heating to directly
heat a cooking vessel.
An induction coil is located under each cooking zone.
When an induction element (cooking zone) is switched
on, the electronic circuit unit (inverter) powers up
the induction coil. An alternating electric current
flows through the coil, which produces an oscillating
magnetic field. This magnetic field continuously
changes in terms of frequency and intensity, and
creates induced currents in the base of the cookware
and heats it up. The heat is directly transferred to the
food being cooked. The cooking zone is heated up
indirectly by the heat given off by the cookware.
Thus, induction heat makes the cookware a direct
source of heat, featuring high level of efficiency with
extremely low energy loss.
An induction cooking zone only works when a
cookware made of ferromagnetic material is placed on
it. See ' Choosing suitable cookware " in this manual.
Induction cooking automatically recognizes the size of
the cookware. i.e. heat is only generated in the area
covered by the base of the cookware.
• If there is no cookware placed on the cooking zone,
or if the cookware is incompatible, there will be no
power emitted by the induction coil.
• If the cookware is placed partially on the coil, or
if the base diameter is smaller than the coil, the
internal sensors will reduce power to the coil.
• If the cookware is taken off the coking zone when
the hob is switched on, the display will show"U". See
'
Pan Sensor
' in this manual.
Choosing suitable Cookware
Use cookware made from ferromagnetic materials
which are compatible with induction. We recommend
cookware made from cast iron, steel or stainless steel
cookware designed for induction cooking.
Cookware made by the following materials is not
suitable: pure stainless steel, aluminum or copper
without a magnetic base, glass, wood, porcelain,
ceramic, and earthenware.
Size of burner (mm) The minimum base of
cookware (diameter /mm)
160 120
180 140
210 180
280 180
To test the compatibility of the cookware:
• Hold a magnet to the base of the cookware. If the
magnet sticks, then it is suitable to use on induction
hob.
• If you do not have a magnet:
Turn on the hob and place the pan with water inside
on a cooking zone at any power level. If it doesn't flash
'U' in the display and the water is heating, the pan is
suitable. If it flashes 'U', the cookware is unsuitable to
use.
To obtain best results:
• Cookware with thick flat bases should be chosen for
the benefit of uniform heat distribution. Avoid using
cookware with rough or deformed based.
• Use of cookware with enamel coated base can
prevent the glass top from getting scratched.
• Always use pans with a diameter large enough to
cover the cooking zone fully to achieve even cooking
and more efficient heat distribution.
Suitable Cookware
Includes
Unsuitable Cookware
Includes
• Steel cookware with
magnetic base or designed
for induction cooking
• Enamel coated steel
(with or without non-stick
coating)
• Cast iron
• Steel cookware with
non-magnetic base
• Aluminum and copper
• Glass, ceramics,
earthenware