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ArtNo.312-0004 Correct pans ceramic
2. Cooker Overview
The 110 induction cooker (Fig.2-1) has the following features:
A. 5 induction cooking zones
B. A control panel
C. A separate grill
D. Conventional oven
E. Programmable fan oven
F. Storage drawer
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food aects the setting required. Higher settings are
required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms
(Fig.2-2). This ensures the maximum heat transfer from the
hob to the pan, making cooking quick and energy ecient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved
up when cold (Fig.2-3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies at on the cooking surface.
Fig.2-2
ArtNo.210-0012 - 110 Classic induction front view
A
B
C
D
E
F
Fig.2-1
ArtNo.312-0005 Curved
bottomed pan ceramic
Fig.2-3
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