Heat setting Use to: Time
(min)
Hints
6 - 7 Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
as nec‐
essary
Turn halfway through.
7 - 8 Heavy fry, hash browns, loin
steaks, steaks.
5 - 15 Turn halfway through.
9 Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Booster is activated.
The data in the table is for
guidance only.
Cookware guidance
Warning! Refer to Safety
chapters.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
• cast iron;
• enamelled steel;
• carbon steel;
• stainless steel (most types);
• aluminium with ferromagnetic coating or
a ferromagnetic plate.
To determine if a pot or pan is suitable,
check for the symbol
(usually stamped on
the bottom of the cookware). You can also
hold a magnet to the bottom. If it clings to
the underside, the cookware will work on the
induction hob.
To ensure optimum eciency, always use
pots and pans with a at bottom that
distributes the heat evenly. If the bottom is
uneven, this will aect power and heat
conduction.
How to use
Minimum diameter of pot / pan base for
the dierent cooking areas
To ensure that the hob operates properly,
the cookware must have a suitable minimum
diameter as well as cover one or more of the
reference points indicated on the surface of
the hob.
Always use the cooking zone that best
corresponds to the diameter of the bottom
of the cookware.
Cooking zone Cookware diame‐
ter [mm]
Flexible induction
cooking area
100
1)
Middle front 125 - 210
Right rear 125 - 180
Right front 125 - 180
1) Minimum diameter of pot / pan base for a single
section.
ENGLISH 20
To Next Page
Need help?
General
