Buffalo GF239 Mode D'emploi page 4

EN
Induction Cooking
Induction cooking is a very efficient method of cooking as it reduces heat loss between the pan and the
atmosphere by as much as 40%. This makes it extremely energy efficient, as well as offering immediate
heat-up, unlike traditional heating methods which require time to get to temperature.
The Induction cooker works by creating a magnetic field within suitable cookware, which causes an
instant build-up of heat to cook the food.
Induction hobs can make a variety of noises for different reasons. Crackling and whistling
noises are often due to the construction of the pan or any utensil in it. Quiet humming
noises are due to the induction technology and are completely normal. The cooling fans for
the electronics may also be heard.
Cookware
Suitable cookware includes:
• All magnetic pans such as Vogue Stainless Steel or
Triwall pans.
• Mild steel or plain steel (black iron) pans
• Enamelled/non-enamelled cast iron and iron pans
• Cookware diameter: 12cm - 26cm
Unsuitable cookware includes:
• Cookware with a diameter less than 12cm
• Ceramic or glass cookware
• Stainless steel with no/weak magnetism, aluminium,
bronze or copper cookware unless marked as
suitable for induction cooking
• Cookware with feet
• Cookware with a rounded bottom (e.g. wok)
Operation
Removable
air filters (x2)
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Glass plate
Control knob
Display
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