Cooke & Lewis CLIND60E Installation page 22

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EN Before you start

When the power is switched on at the mains consumer unit, the buzzer will sound once, the number "8" will

be displayed briefly on the control panel and go off.

Induction Cooking

• Induction cooking is a safe, advanced and efficient cooking technology. It works by generating

electromagnetic radiation in a suitable pan that then cooks the food. There is no direct heat from the

glass, though the surface will get hot due to convection heating from the pan itself; this is perfectly

normal.

Cookware

Only use cookware with a base suitable for induction cooking. Look for the induction symbol on the

packaging or on the bottom of the pan.

• You can check whether your cookware is suitable by carrying out a magnet test. Move a magnet towards

the base of the pan. If it is attracted, the pan is suitable for induction.

• If you do not have a magnet:

1. Put some water in the pan you want to check.

2. If does not flash in the display and the water is heating, the pan is suitable.

• Cookware made from the following materials is not suitable: pure stainless steel, aluminium or copper

without a magnetic base, glass, wood, porcelain, ceramic, and earthenware.

• Do not use cookware with jagged edges or a curved base.

• Make sure that the base of your pan is smooth, sits flat against the glass, and is the same size as the

cooking zone. Use pans whose diameter is as large as the graphic of the zone selected. You will get

maximum efficiency by matching the pan size to the cooking zone and ensuring it is central. Small pans

less than 14cm may not be detected.

211827_s1_s3-3663602494362-C&L-A5-IM-Easy-V01.indd 22

1. Iron pot

2. Magnetic circuit

3. Ceramic glass plate

4. Induction coil

5. Induced currents

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