Cookware For Induction; Which Cooking Zone Should You Use Based On Your Cookware - Blomberg MIN 5400 Guide D'installation Et D'utilisation

99635771.qxd 18/02/05
2 2 / USING YOUR APPLIANCE
• •

COOKWARE FOR INDUCTION

• • The induction principle
A
A
Inductor
B
Electronic board
C
Induced electric current
The principle of induction is based on a
magnetic phenomenon.
When you place your cookware on a cooking
zone and you turn it on, the electronic boards
in your cooking hob produce "induced"
currents in the bottom of the cookware and
instantly raise its temperature. This heat is
then transferred to the food, which is
simmered or seared depending on your
settings.
• • Cookware
Most cookware is compatible with induction.
Only glass, terra cotta, aluminium without a
special finish on the bottom, copper and
some non-magnetic stainless steels do not
work with induction cooking.
We recommend that you select cookware
with a thick, flat bottom. The heat will be
distributed better and cooking will be more
uniform.
By choosing cookware that displays this logo
on its bottom or on its packaging, you can be
certain that it is perfectly compatible with
your hob under normal operating conditions.
To help you choose, a list of cookware is
provided with this guide.
14:44 Page 33
• • WHICH COOKING ZONE
SHOULD YOU USE BASED ON
YOUR COOKWARE?
Cooking
1 1 6 6 c c m m
1 1 8 8 c c m m
C
2 2 1 1 c c m m
B
+
-
cookware:
Place the vessel on a cooking zone at
power level 4.
If the display remains on, your cookware is
compatible.
If the display flashes, your cookware cannot
be used with induction cooking.
You can also use a magnet to test the
cookware.
If a magnet "sticks" to the bottom of the
cookware, it is compatible with induction.
33
Cookware to use
zone
1 1 0 0 . . . . . . . . . . 1 1 8 8 c c m m
1 1 2 2 . . . . . . . . . . 2 2 2 2 c c m m
1 1 8 8 . . . . . . . . . . 2 2 4 4 c c m m
Tip
To check the suitability of your