Instruction manual DD810BK
16
Please keep this instruction manual for future reference
THE HOB
The hob is equipped with an induction cooking mode. An induction coil underneath the glass
ceramic hob generates an electromagnetic alternating field which penetrates the glass ceramic and
induces the heat-generating current in the pan base. With an induction cooking zone the heat is
no longer transferred from a heating element through the pan into the food being cooked; instead
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 pan (suitable pots/pans
made of magnetisable material are required).
› Increased safety as the energy is only transferred when a pan is placed on the hob.
› Highly effective energy transfer between an induction cooking zone and the base of a pan.
› Rapid heat-up.
› The risk of burns is low as the cooking area is only heated through the pan base; 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. A blinking in the cooking level display points this out.
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 indicate a blinking
.
If a pot or pan placed on a cooking zone is smaller than the cooking zone and the pan recognition
still switches on, only the amount of power needed will be supplied. The permanent pan
recognition recognises on which cooking zone a pan is set up and shows a 0 in the corresponding
power setting display.
The base of pots and pans must be of a certain diameter; if it is not, the induction heat will not be
switched on.
Always place pots and pans in the middle of a cooking zone in order to achieve the best efficiency.
COOKING ZONE DIMENSION (MM) RECOMMENDED PAN BASE MINIMUM
DIAMETER (MM)
160 90
200 110
210 x 190 110
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