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Suitable cookware
Enamelled steel pots with
thick base
Cast iron pots with an enamelled
base
Pots made of multi-layer
stainless steel, stainless ferrite
steel and aluminium with
special base
Unsuitable cookware
Pots made of copper, stainless
steel, aluminium, oven-proof
glass, wood, ceramic and
terracotta
Operations
The hob
The hob is equipped with an induction cooking mode. An induction coil
underneath the glass ceramic hob generates an electromagnetic
alternatingfieldwhichpenetratestheglassceramicandinducestheheat-
generating current in the pot base.
With an induction cooking zone the heat is no longer transferred from a
heating element through the cooking pot into the food being cooked but
the necessary heat is generated directly in the container by means of
induction currents.
Advantages of the induction hob
– Energy-saving cooking through the direct transfer of energy to the pot
(suitable pots/pans made of magnetisable material are required).
– Increasedsafety as the energy is onlytransferred when a potis placed
on the hob.
– Energy transfer between induction cooking zone and pot base with
high efficiency.
– High heat-up speed.
– The risk of burns is low as the cooking area is only heated through the
pan base, any food which boils over does not stick to the surface.
– Rapid, sensitive control of the energy supply.
Pan recognition: If a cooking zone is switched on and there is no pan
on the zone or if the pan is too small, there will be no transmission of
power and the power setting display will blink. If a suitable pot or pan is
placed on the cooking zone, the power setting will switch on and the
power setting display will light up.
The power supply will be cut off when the pan is removed and the power
setting display will blink. If the pots and pans placed on the cooking zone
are of smaller dimension, and the pan recognition still switches on, then
the power supply will take place with less power.
Some instructions on cookware
The cookware used for the induction cooking zone must be made of
metal, have magnetic properties and a sufficient base area. Only use
pots with a base suitable for induction.
This is how to establish the suitability of a pot:
Conductthemagnettest described below or make sure that the pot bears
the symbol for suitability for cooking with induction current.
Magnet test:
Move the magnet towards the base of your cookware. If it is attracted,
you can use the cookware on the induction hob.
Note!
Whenusing panssuitableforinductionfrom somemanufacturers,noises
may occur which are attributable to the design of these pans.
Take care when using simmering pans for the simmering water may dry
up unnoticed, resulting in damage to the pot and to the hob, in the event
of which no liability will be assumed.
How to cut power consumption
The following are a few useful instructions to help you cut your
consumption of energy and use your induction hob and the cookware
efficiently.
• The base of your cooking pots should be the same size as the cooking
zone.
• When buying cooking pots note that it is frequently the diameter of the
top of the pot that it indicated. This is usually larger than the base of a
pot.
• Pressure cookers are particularly low on energy and time required
thanks to the pressure and the fact that they are tightly closed. Short
cooking times mean that vitamins are preserved.
• Always make sure that there is sufficient fluid in your pressurecooker
since the cooking zone and the cooker may be damaged as a result of
overheating if the cooker boils dry.
• Always close cooking pots with a suitable lid.
• Use the right pot for the quantity of food you are cooking. A large pot
which is hardly filled will use up a lot of energy.
Power settings
There are 9 power settings. In the chart you will find examples of how to
use each setting.
Cooking Suitable for
level
0 Off, using remaining heat
1-2 Keeping food warm, simmering small quantities of food
(lowest setting)
3 Simmering
4-5 Simmering larger quantities, roasting larger pieces of
meat through
6 Roasting, getting juices
7-8 Roasting
9 Bringingtotheboil, browning, roasting (highest setting)
