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Environmental protection and energy-saving
8
Environmental protection and energy-saving
2 Environmental protection and en-
ergy-saving
Environmental protection and energy-saving
2.1 Disposal of packaging
The packaging materials are environmentally compatible
and can be recycled.
▶
Sort the individual components by type and dispose of
them separately.
2.2 Saving energy
If you follow these tips, your appliance consumes less en-
ergy.
Select cookware with a base diameter that matches the
cooking zone. Center the cookware on the cooking zone.
Tip: For frying pans, cookware manufacturers usually
state the top diameter of the cookware. The diameter of
the pan base is usually smaller.
a
The energy is targeted at the cookware.
If you use cookware that is too small, energy is wasted.
If the cookware is too large, much energy is used to
heat up the cookware.
Close cookware with a fitting lid.
a
Cooking without a lid consumes more energy.
Only lift the lid when necessary.
a
If you lift the lid, a lot of energy can escape.
Use a glass lid.
a
If you use a glass lid, you can look inside the cookware
without lifting the lid.
Use cookware with a solid flat bottom.
a
Curved cookware bases increase energy consumption.
Use a cookware size that matches the amount of food you
want to cook.
a
Large cookware with little content consumes a lot of en-
ergy.
Cook with a small amount of water.
a
More water requires more energy to heat it up.
Select a lower power level as soon as possible. Select a
suitable power level to continue cooking.
a
For ongoing cooking a lower power level is sufficient.
Induction cooking
3 Induction cooking
Induction cooking
3.1 Advantages of induction cooking
Induction cooking is fundamentally different from tradi-
tional cooking methods, since the heat builds up directly in
the cookware. This offers numerous advantages:
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Saves time when boiling and frying.
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Saves energy.
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Easier to care for and clean. Spilled food does not burn
on as quickly.
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Controlling the heat supply and safety; the cooktop in-
creases or decreases the heat supply as soon as the
user changes the setting. The induction cooking zone
stops the heat supply when you remove the cookware
from the cooking zone without you having to switch it off
first.
3.2 Cookware
Only ferromagnetic cookware is suitable for induction
cooking.
For example:
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Enameled steel cookware
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Cast iron cookware
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Special stainless steel cookware that is suitable for in-
duction cooking
To find out whether your cookware is suitable for induction
cooking, check whether a magnet is attracted to the base
of the item or refer to the manufacturer's specifications.
Some induction cookware does not have a fully ferromag-
netic base:
If the base of the cookware is only partially ferromagnetic,
only the area that is ferromagnetic will heat up. This may
mean that heat will not be distributed evenly. The non-fer-
romagnetic area may not heat up to a sufficient tempera-
ture for cooking.
The ferromagnetic area will also be reduced if the material
from which the base of the cookware is made contains
aluminum, for example. This may mean that the cookware
will not become sufficiently hot or even that it will not be
detected.
No cookware/cookware of an unsuitable size
Always place cookware inside the usable area of the cook-
ing surface.
If the cookware is not positioned correctly, is made of an
unsuitable material or is not the right size, lights up in
the cooking zone display. Move the cookware or try again
with a different pot or pan.
If the active cookware is lifted from the cooking surface for
longer than 30 seconds, the cooking zone automatically
switches off.
Unsuitable cookware
Never use heat diffuser plates or cookware made of the
following:
¡
Thin-walled normal steel
¡
Glass
