Cookware For Induction; Cooking Zones; Applications - AEG HD634170NB Notice D'utilisation

5.2 Cookware for induction

cooking zones

In induction cooking a powerful
electromagnetic field generates
an almost instant heat inside the
cookware.
Cookware material
• correct: cast iron, steel, enamelled
steel, stainless steel, a multi-layer bot-
tom (marked as correct by a manufac-
turer).
• not correct: aluminium, copper, brass,
glass, ceramic, porcelain.
Cookware is correct for an induction
hob if ...
• ... some water boils very quickly on a
zone set to the highest heat setting
• ... a magnet pulls on to the bottom of
the cookware.
The bottom of the cookware
must be as thick and flat as possi-
ble.
Heat Use to:
set-
ting
Keep cooked foods warm
1
1-2 Hollandaise sauce, melt: butter,
chocolate, gelatine
1-2 Solidify: fluffy omelettes, baked
eggs
2-3 Simmer rice and milkbased
dishes, heating up ready-
cooked meals
3-4 Steam vegetables, fish, meat
4-5 Steam potatoes
4-5 Cook larger quantities of food,
stews and soups
6-7 Gentle fry: escalope, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, roux, eggs, pan-
cakes, doughnuts
7-8 Heavy fry, hash browns, loin
steaks, steaks
Cookware dimensions: induction cook-
ing zones adapt to the dimension of the
bottom of the cookware automatically to
some limit. But the minimum diameter of
the magnetic part of the bottom of the
cookware is in relation to the diameter
of the cooking zone:
Cooking Minimum diameter
zone
Front
Rear
5.3 Examples of cooking

applications

The data in the table is for guidance on-
ly.
Time Hints
as re- Cover
quired
5-25 Mix occasionally
min
10-40 Cook with a lid on
min
25-50 Add at least twice as much
min liquid as rice, stir milk dishes
part way through
20-45 Add a few tablespoons of
min liquid
20-60 Use max. ¼ l water for 750 g
min of potatoes
60-150 Up to 3 l liquid plus ingredi-
min ents
as re- Turn halfway through
quired
5-15 Turn halfway through
min
ENGLISH
13
of cookware
185 mm
120 mm