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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 ena-
melled 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 manu-
facturers, 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 pres-
sure cooker boils dry.
•
Always close cooking pots with a suitable lid.
•
Use the right pot for the quantity of food you are cook-
ing. A large pot which is hardly fi lled will use up a lot of
energy.
4.8 Power settings
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
Keeping warm
Cooking
1-2
Simmering small portions
3
Simmering level
4-5
Simmering larger quantities or roasting
larger pieces of meat until they are cook-
ed through
6
Roasting, getting juices
7-8
Roasting
9
Bringing to the boil, browning, roasting
P
Power boost (highest power output)
A higher power 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 ec-
ted by the pan.
Suitable for
42°C
70°C
94°C
GB
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