Benthaus Opal Manuel De L'utilisateur page 31

4.6 Cookware for induction hobs
Cookware for induction cooking zones must be made of
metal and have magnetic properties. The base must be
suffi ciently large.
Only use pots with a base suitable for induction.
Suitable cookware
Enamelled steel pots with
a thick base
Cast iron pots with an
enamelled base
Pots made of multi-layer
stainless steel, stainless
ferrite steel and aluminium
with special base
This is how to establish the suitability of a pot:
Conduct the magnet test described below or make sure
that the pot bears the symbol for suitability for cooking
with induction current.
Magnet test:
Move the magnet towards the base of
your cookware. If it is attracted, you can
use the cookware on the induction hob.
Please note:
When using pans suitable for induction from certain
manufacturers, noises may occur which are attributable
to the design of these pans.
Wrong: the base of the pan is curved. The electronic unit
cannot determine the temperature correctly.
Operation
Unsuitable cookware
Pots made of copper,
stainless steel, aluminium,
oven-proof glass, wood,
ceramic and terracotta
4.7 How to cut power consumption
The following are a few useful hints to help you cut your
consumption of energy and use your new induction hob
and the cookware effi ciently.
• The base of your cooking pots should be the same
size as the cooking zone.
• When buying cooking pots, note that it is frequently
the diameter of the top of the pot that it indicated. This
is usually larger than the base of a pot.
• Pressure cookers are particularly low on energy and
time required thanks to the pressure and the fact that
they are tightly closed. Short cooking times mean that
vitamins are preserved.
• Always make sure that there is suffi cient fl uid in your
pressure cooker since the cooking zone and the
cooker may be damaged as a result of overheating if
the pressure cooker boils dry.
• Always close cooking pots with a suitable lid.
• Use the right pot for the quantity of food you are
cooking. A large pot which is hardly fi lled will use up a
lot of energy.
4.8 Cooking levels
The heating power of the cooking zones can be set at
various power levels. In the chart you will fi nd examples
of how to use each setting.
Setting
0 Off , using residual heat
Melting 42°C
Keeping warm 70°C
Cooking 94°C
1-2 Simmering small portions
3 Simmering level
4-5 Simmering larger quantities or roasting
larger pieces of meat until they are
cooked through
6 Roasting, getting juices
7-8 Roasting
9 Bringing to the boil, browning, roasting
P Power boost (highest power output)
A higher cooking level may need to be selected for
cooking pots without a lid.
4.9 Residual heat display
The glass ceramic hob is equipped with an H as a
residual heat indicator.
As long as the H lights up after the cooking zone has
been switched off , the residual heat can be used for
melting food or for keeping food warm.
The cooking zone may still be hot when the letter H no
longer lights up. Risk of burns!
The glass ceramic is not directly heated in the case of
an induction cooking zone; it is only heated up by heat
refl ected by the pan.
ENG
Suitable for
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