M-system MFI 94 Mode D'emploi page 86

REMAINING HEAT INDICATORS
When the temperature of a cooking zone is still hot, the relevant
cator lights up on the display to alert you of the hot surface.
Avoid touching the hob surface over the cooking area. Please pay special attention to
children.
When the
control knob to the required power level.
COOKWARE FOR INDUCTION COOKING
The induction cooking system OPERATES ONLY if using correct cookware suitable for
induction cooking.
The bottom of the pan has to be ferromagnetic to generate the electromagnetic field
necessary for the heating process (meaning a magnet has to stick to the bottom of the
pan).
Pans made from the following materials are not suitable:
• glass, wood, porcelain, ceramic, stoneware;
• pure stainless steel, aluminium or copper without magnetic bottom.
To check if a pan is suitable or not:
• test the bottom of the pan with a magnet: if the magnet sticks, the pan is suitable.
• if a magnet is not available pour a small amount of water inside the pan and place the
pan on a cooking zone. Switch on the cooking zone: if the symbol
appears on the cooking zone display (instead of the power level), the pan is not suit-
able.
Important note: the cooking zones will not operate if the pan diameter is too small (
pan detection symbol will appear on the cooking zone display). To correctly use the
cooking zones follow the indications given in the following table.
Induction cooking zone
Front right Ø 210 mm
Rear right Ø 145 mm
Rear left Ø 180 mm
Front left Ø 180 mm
Pay attention: The pan shall always be centred over the middle of the cooking zone. It
Note: Some types of pans could cause noise when used on an induction cooking zone.
The noise does not mean any failure on the appliance and does not influence the
cooking operation.
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is lit on the display, it is still possible to start cooking again; just turn the
is possible to use oversized pans but the bottom of the pan cannot
touch other cooking zones.
Always use pans with thick, completely flat bottom.
Do not use pans with concave or convex bottom; these could cause
overheating of the cooking zone.
Minimum pan diameter recommended
180 mm
120 mm
145 mm
145 mm
remaining heat indi-
(pan detection)