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indicator flash for 5 seconds.

NOTE: The red dot next to power level indicator will illumi-
nate indicating that zone is selected.

7 When cooking timer expires, the corresponding cooking zone

will be switch off automatically.

Other cooking zone will keep operating if they are turned on
previously.

If the timer is set on more than one zone:

1 When you set the time for several cooking zones simultane-

ously, decimal dots of the relevant cooking zones are on. The
minute display shows the min. timer.

The dot of the corresponding zone flashes.

2 Once the countdown timer expires, the corresponding zone

will switch off.

Then it will show the new min. timer and the dot of cor-
responding zone will flash.

• Touch the heating zone selection control, the corresponding

timer will be shown in the timer indicator.

Using the stop and go control (PAUSE, IKF 480)

1 when the cooking zones are running, touch the

”STOP/GO”

control, all the displays will show

”ll” and stop heating.

At this moment only

”STOP/GO” and ”l” control can be

operated.

2 Touch

”STOP/GO” again, the displays show the original set-

ting, and the cooking zones keep on heating.

Cooking Guidelines

Take care when frying as the oil and fat heat up very quickly,
particularly if you’re using PowerBoost. At extremely high tem-
peratures oil and fat will ignite spontaneously and this presents
a serious fire risk.

Cooking Tips

When food comes to the boil, reduce the temperature setting.

Using a lid will reduce cooking times and save energy by retain-
ing the heat.

Minimise the amount of liquid or fat to reduce cooking times.

Start cooking on a high setting and reduce the setting when the
food has heated through.

Simmering, cooking rice

Simmering occurs below boiling point, at around 85°C, when
bubbles are just rising occasionally to the surface of the cooking
liquid. It is the key to delicious soups and tender stews because
the flavours develop without overcooking the food. You should
also cook egg-based and flourthickened sauces below boiling
point.

Some tasks, including cooking rice by the absorption method,
may require a setting higher than the lowest setting to ensure
the food is cooked properly in the time recommended.

Searing steak

To cook juicy flavoursome steaks:

1 Stand the meat at room temperature for about 20 minutes

before cooking.

2 Heat up a heavy-based frying pan.

3 Brush both sides of the steak with oil. Drizzle a small

amount of oil into the hot pan and then lower the meat onto
the hot pan.

4 Turn the steak only once during cooking. The exact cooking

time will depend on the thickness of the steak and how coo-
ked you want it. Times may vary from about 2 – 8 minutes
per side. Press the steak to gauge how cooked it is

– the firmer it feels the more ”well done” it will be.

5 Leave the steak to rest on a warm plate for a few minutes to

allow it to relax and become tender before serving.

For stir-frying

1 Choose an induction compatible flat-based wok or a large

frying pan.

2 Have all the ingredients and equipment ready. Stir-frying

should be quick. If cooking large quantities, cook the food in
several smaller batches.

3 Preheat the pan briefly and add two tablespoons of oil.

4 Cook any meat first, put it aside and keep warm.

5 Stir-fry the vegetables. When they are hot but still crisp, turn

the cooking zone to a lower setting, return the meat to the
pan and add your sauce.