EN 9
INDUCTION USE
Induction cooking
Induction cooking is fast
• To start with, you will be surprised by the speed of induction
cooking. Especially at higher settings, foods and liquids will come
to the boil very rapidly. It is best not to leave pans unattended to
avoid them boiling over or boiling dry.
The power level adjusts itself
• In induction cooking, only the zone on which the pan is placed
is used. If you use a small pan on a large zone, the power will be
adjusted to the diameter of the pan. The power will thus be lower
and it will take longer before the food comes to the boil.
Please note!
• Grains of sand may cause scratches which cannot be removed.
Therefore, only put pans with a clean base on the cooking surface
and always pick pans up to move them.
• Do not use the hob as a worktop.
• To avoid energy loss, always keep the lid on the pan when cooking.
• Pans that have already been used for cooking on a gas hob are no
longer suitable for use on an induction hob!
Operation of the touch-sensitive buttons
For optimum working, place your finger tips flat on the buttons. You
don’t have to push hard. The sensors under the buttons are located on
the slider’s outer ring.
The touch sensors have been set in such a way that they only react
to the pressure and size of finger tips. The hob can’t be operated with
other objects and won’t, for instance, be switched on if your pet walks
over the hob.
With induction cooking
there is no heat loss and
the handles stay cool.
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