ZANKER KIT6460XXK, Руководство пользователя

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Hints and tips
Warning! Refer to Safety chapters.
Cookware
For induction cooking zones a strong
electro-magnetic field creates the heat in
the cookware very quickly.
Use the induction cooking zones with
suitable cookware.
Cookware material
• correct: cast iron, steel, enamelled steel, stainless
steel, multi-layer bottom (with a correct marking
from a manufacturer).
• not correct: aluminium, copper, brass, glass,
ceramic, porcelain.
Cookware is suitable for an induction hob if:
• water boils very quickly on a zone set to the highest
heat setting.
• a magnet pulls on to the bottom of the cookware.
The bottom of the cookware must be as
thick and flat as possible.
Ensure pan bases are clean and dry
before placing on the hob surface.
Cookware dimensions
Induction cooking zones adapt to the dimension of the
bottom of the cookware automatically.
The cooking zone efficiency is related to the diameter of
the cookware. The cookware with a diameter smaller
than the minimum receives only a part of the power
generated by the cooking zone.
Refer to "Technical data".
The noises during operation
If you can hear:
• crack noise: cookware is made of different materials
(a sandwich construction).
• whistle sound: you use a cooking zone with a high
power level and the cookware is made of different
materials (a sandwich construction).
• humming: you use a high power level.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not indicate any
malfunction.
Examples of cooking applications
The correlation between the heat setting of a zone and
its consumption of power is not linear. When you
increase the heat setting, it is not proportional to the
increase of the consumption of power. It means that a
cooking zone with the medium heat setting uses less
than a half of its power.
The data in the table is for guidance
only.
Heat setting Use to: Time
(min)
Hints
- 1
Keep cooked food warm. as nec-
essary Put a lid on the cookware.
1 - 2 Hollandaise sauce, melt: butter, choco-
late, gelatine. 5 - 25 Mix from time to time.
1 - 2 Solidify: fluffy omelettes, baked eggs. 10 - 40 Cook with a lid on.
2 - 3 Simmer rice and milkbased dishes,
heat up ready-cooked meals. 25 - 50 Add at least twice as much liquid as
rice, mix milk dishes halfway through
the procedure.
3 - 4 Steam vegetables, fish, meat. 20 - 45 Add a couple of tablespoons of liquid.
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