7
6
For the user
Choice of pans
Which types of pan are most suitable?
You probably already have some suitable pans.
•
PANS MADE OF ENAMELLED STEEL WITH OR WITHOUT NON-STICK COATING.
casserole, deep fryer, frying pan, grill pan, etc.
•
CAST IRON PANS
To prevent the ceramic top on your hob from being scratched choose a pan with
an enamelled base, otherwise never slide the pan across the surface of the hob.
•
STAINLESS STEEL PANS DESIGNED FOR INDUCTION COOKING
Most stainless steel pans are suitable for induction cooking (casseroles, sauce-
pans, frying pan, deep fryer, etc.).
•
ALUMINIUM PANS WITH SPECIAL BASE
Choose pans with a heavy base, which will ensure more even cooking results
(the heat is better distributed).
•
NB. Pans which do not have a completely flat base may be suitable,
however, they must not be too misshapen.
This hob carries the “CLASS INDUCTION” symbol
.
By choosing a pan bearing the same symbol, you will be assured of its complete
compatibility with your hob, under normal conditions of use.
To help you in your choice, a list of ustensils is supplied with this instruction book.
Which materials are incompatible?
P
ANS MADE OF GLASS, CERAMIC OR EARTHENWARE, OR OF ALUMINIUM WITHOUT A SPECIAL BASE OR OF COPPER,
OR OF CERTAIN TYPES OF NON-MAGNETIC STAINLESS STEEL.
The “pan” test
Its advanced technology enables your induction hob to recognise most types
of pan.
Place your pan on a heating zone at power setting
3:
- if
the display does not flash
your pan is
compatible,
- if it
flashes
then your pan
cannot be used
for induction cooking.
INDUCTION
For the user
Useful advice
Advice on cooking
•
Do not leave an empty pan on a heating zone.
•
The pan should be centred on the heating zone.
•
Never heat up an unopened tin, it may explode; this advice applies to all
cooking systems.
•
When you use a pan with a non-stick lining (Teflon type) to cook with no fat
or very little, preheat it at setting
6
for a moment.
•
You are advised not to place metal cooking ustensils, cutlery, knives and
similar metal objects on the hob. They may become hot if they are near a
functioning cooking zone.
•
Using a pan which is smaller than the size of the cooking zone indicated on
the ceramic top is quite acceptable and does not result in a loss of energy,
unlike other, standard hobs (electricity, gas).
When cooking, never use aluminium foil
and never place products wrapped
in aluminium foil directly on the induction hob.
The aluminium will melt and damage your appliance irreparably.
