Optimum Use Of The Induction Cooking Zones; Pans - Atag IG9071MX Mode D'emploi

OPTIMUM USE OF THE INDUCTION COOKING ZONES

Heat losses are minimal, because the heat is generated in the pan itself.
For smaller pans, only that part of the zone that is in contact with the
base of the pan is activated. An associated advantage is that the handles of
the pan do not get hot due to radiant heat around the pan.
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1. Heat loss and hot
handles with a
conventional hob.
2. No heat loss and
cold handles with
induction cooking.
Grains of sand may cause scratches which cannot be removed.
– Only put pans with a clean base on the cooking surface.
– Always pick pans up to move them.
– Do not use the hob as a worktop.
Slide the bottom of the pan across a damp cloth, before you put the pan
on the cooking surface. This will prevent grains of sand or the like being
transferred to the hob surface.
Always pick pans up;
never slide them.
Always keep the lid on the pan when cooking, in order to avoid energy
loss.
Induction cooking makes use of a magnetic field to generate heat. This is
why the bases of the pans have to contain iron and therefore be magnetic.
The diameter of the cooking zones is 180 mm. The induction hob adopts
to the diameter of the pan automatically. With smaller pans, there is no
loss of energy, but the power is less compared to larger pans. The
minimum pan base diameter is 12 cm. This is the inner circle that is
printed on the glass. You achieve the best result by using a pan that has
the same dimensions as the cooking zone.
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pans

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OPTIMUM USE OF THE INDUCTION COOKING ZONES
You can check for yourself whether your pans are suitable using a
magnet.
A pan is suitable if:
– the base of the pan is attracted by the magnet;
– the pan is suitable for electric cooking.
You should only use pans with a thick (minimum 2.25 mm), flat base
which are suitable for induction cooking. The best are pans with the
'Class Induction' quality mark.
Pans with a base which is not magnetic or is not suitable for electric
cooking are unsuitable for use on the induction hob.
Suitable
– Special stainlesssteel pans for induction cooking;
– Solid enamelled pans;
– Enamelled cast-iron pans.
Unsuitable
Earthenware, aluminium, plastic, copper,china, stainless steel.
Be careful with enamelled sheet-steel pans. These can be damaged if they
are used for induction cooking, particularly if their bases are too thin.
With enamelled sheet-steel pans:
– the enamel may chip (the enamel comes loose from the steel), if you
switch the hob on at a high setting when the pan is (too) dry;
– the base of the pan may warp - due, for example, to overheating or to
the use of too high a power level.
Never use pans with a misshapen base. A hollow or rounded base can
interfere with the operation of the overheating protection, so that the
appliance becomes too hot.
This may lead to the glass top cracking and the pan base melting.
Damage arising from the use of unsuitable pans or from boiling dry is
excluded from the guarantee.
pans
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