Pelgrim IDK935 Notice D'utilisation page 65

14
use
Induction cooking requires a particular quality of pan. Pans previously used to
cook on a gas hob are no longer suitable for induction cooking.
Pans should only be used if they are suitable for cooking on electric and
induction hobs and have a base which is:
- at least 2,5 mm thick;
- flat.
Suitable
Special stainless steel pans
Class Induction
Hard-wearing enamelled pans
Enamelled-cast iron pans
The best pans are those with the "Class Induction" quality mark. You can test
whether or not your pans are suitable with a magnet. If the magnet is attracted
to the pan it is suitable for induction cooking.
NB:
Be careful with thin, enamelled steel pans:
- at higher setting the enamel can break off if the pan gets to dry;
- the high power level can cause the base of the pan to deform.
NB:
Never use pans with a deformed base. A convex or concave base can impair the
function of the overheating protection. The hob would get to hot, as a result of
which the glass top could crack and the base of the pan could melt. Damage
caused by the use of unsuitable pans or pans boiling dry is not covered by the
guarantee.
Pressure cookers
Induction cooking is ideal for cooking in a pressure cooker. The cooking zone
reacts extremely quickly, so that the pressure cooker comes up to pressure
quickly too. The cooking process stops as soon as you switch the zone off.
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper
Plastic
Aluminium