INDUCTION
Warnings:
The Induction complies with the valid EMC standards. Therefore no disturbances with other electronic devices
should occur. User with pace maker or other electronic implant are recommended to check with the manufacturer
of the electronic device or their medicine if their electronic device is adequate safe respecting to EMC
The cooking surface may get hot even in case of inductive heating without direct heating of the cooking
surface. But the surface is heated by the pot standing on the cooking zone which reheats the surface.
The temperature protection for pots and depends on the planarity of the vessel. In case of an exceeded air
gap in the centre of the cooking zone the temperature protection (empty boiling pot, oil flaming ) is affected.
Kitchenware or others metalworks should not be put onto the hob because they could get hot.
Receptacles
Use only saucepans and frying pans with a sturdy, preferably thick bottom. This is particularly important
when preparing food requiring high cooking temperatures, such as fried foods. If the bottom of the pan
is not perfectly flat, the food takes loger to cook and uses up more energy. The best heat transfer is
obtained when the saucepan and burner are the same size.
The induction cooking method rapidly transfers the energy needed for cooking directly to the pan,
so the cooktop surface remains cold but the pan heats up. The result is a fast, cost-effective and
accurate cooking method. This type of appliance can be used with enamelled steel or stainless steel
pans; it is not suitable for use with glass, ceramic or aluminium pans (unless a special magnetic base
plate is used). Turn the hob off through its proper device after use (do not rely only on pot detector)
Limits of pot detection function
The following table shows the limits of the pot detection as they are tested with cast iron:
Integrated pot detection
Each one the cooking zones is equipped with a pot detection function. The pot detection prevents a cooking zone
from turning on without a pot being put on it. And the cooking zone turns off as soon as the pot is taken away
from it. The cooking zone is turned off automatically after a certain time when a cooking level is set but there is
no pot put on it. The pot needs to be made of magnetisable material. The pot detection of the induction module
depends on the pot and the material it is made of.
Protection against excess temperature
The generator as well as the coils have integrated functions protecting against excess temperature.
Inside the power board a temperature sensor controls the temperature of the heat sink to protect the devices.
Soiling on the glass ceramic surface
Soiling, normally food stuffs and/or water can – however, not necessarily – be mistaken as a key touch. Also,
dampness in thin layers (film, streaks) may cause this effect. Especially with larger quantities there is a chance
that none, one, several or all keys can, thus, be mistaken as touched briefly or permanently. In this respect,
soiling can, for a short period, lead to alterations of settings which can just as well be generated by an operator.
In case of such an alteration e. g. activation of a cooking zone, the entire Touch Control is disconnected after
max. 10 sec (due to permanent operation detection). This implies that the „activating“ effect on the sensors
caused by the soiling remains basically unchanged for as long as 10 sec
Overheat control for induction cooking zones
In principle, the induction works intrinsically safe. The induction electronics provide temperature sensors at each
cooking zone being located below the glass ceramic surface to monitor temperatures. Further temperature
sensors along the heat sink protect the electronics itself against overheating. The software may reduce the power
or switch off all cooking zones in case of too high measured temperature values.
Min.
Limit of pot detection (switches ON)
Ø 160 mm
Nominal diameter
Ø 200 mm
Max.
Ø 160 mm
Ø 200 mm
Ø 90 mm
Ø 120 mm
of coil
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