Protecting The Environment; Environmentally-Friendly Disposal Of Waste Products; Energy-Saving Advice; Induction Cooking - CONSTRUCTA CA4 13 Série Mode D'emploi

Protecting the environment

Unpack the appliance and dispose of its packaging in such a
way that no damage is caused to the environment.
Environmentally-friendly disposal of waste
products
This appliance conforms to the Waste Electrical and
Electronic Equipment Directive WEEE 2002/96/EC.
This directive defines the framework for recycling used
appliances within European territory

Energy-saving advice

Always place the correct lid on cookware. Cooking with an
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uncovered pan will result in a four-fold increase in energy
use. Use a glass lid to provide visibility and avoid having to
lift the lid.

Induction cooking

Advantages of induction cooking

Induction cooking represents a radical change from the
traditional method of heating; the heat is generated directly in
the pan. It therefore offers a number of advantages:
Time savings for cooking and frying; since the pan is heated
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directly.
Energy is saved.
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Care and cleaning are simpler. Foods that have spilt do not
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burn as quickly.
Heat and safety control; the hob supplies or cuts off power
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immediately when the control knob is turned on. The
induction hotplate stops supplying heat if the pan is removed
without having previously switched it off.

Suitable pans

Ferromagnetic pans
Only ferromagnetic pans are suitable for induction cooking,
these may be made from:
enamelled steel
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cast iron
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special cutlery for stainless steel induction pan
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To determine whether a pan is suitable, check to see if a
magnet will stick to it.
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Use cookware equipped with a solid, flat bottom. Curved pan
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bases increase energy consumption.
The diameter of the pan base must match the size of the
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hotplate. If not, energy may be wasted. Note: The
manufacturer normally indicates the pan's upper diameter.
This is normally greater than the diameter of the pan's base.
Choose cookware of a size suited to the amount of food you
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are going to cook. A large pan that is only half full will use a
lot of energy.
Use a small amount of water when cooking. This saves
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energy, and vegetables retain their vitamins and minerals.
Select a lower power level.
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Other suitable cookware for induction
There are other types of cookware especially made for
induction whose base is not entirely ferromagnetic.
Unsuitable pans
Never use pans made from:
common thin steel
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glass
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earthenware
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copper
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aluminium
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Characteristics of the pan base
The characteristics of the pan base may affect the uniformity of
the cooking results. Pans made from materials which help
diffuse heat, such as stainless steel sandwich pans, distribute
heat uniformly, saving time and energy.
When using large cookware on a
smaller ferromagnetic zone, only
the ferromagnetic zone heats up,
so heat might not be uniformly
distributed.
Cookware with aluminium on the
base reduce the ferromagnetic
zone, so less heat may be sup-
plied or be difficult to detect.
For good cooking results, the
diameter of the cookware's ferro-
magnetic area should match the
size of the hotplate. If cookware
is not detected on a hotplate, try
it on the next smaller hotplate
down.