User manual

Tips on Cooking and Frying

Information on acrylamides

According to the latest scientific knowledge, intensive browning of

food, especially in products containing starch, can constitute a health

risk due to acrylamides. Therefore we recommend cooking at the lowest

possible temperatures and not browning foods too much.

Cookware for induction cooking zones

3 Cookware for induction cooking zones is labelled as suitable by the

manufacturer.

Test of suitability

Cookware is suitable for induction, if …

• ... a little water is heated on an induction cooking zone set to heat

setting 9 within a few seconds.

• ... a magnet sticks to the bottom of the cookware.

3 Certain cookware can make noises when being used on induction cook-

ing zones. These noises are not a fault in the appliance and do not af-

fect operation in any way.

Pan size

Induction cooking zones adapt automatically to the size of the cook-

ware bottom up to a certain limit. However the magnetic part of the

cookware bottom must have a minimum diameter depending upon the

size of the cooking zone.

3 On the 270 mm cooking zone, the minimum pan base diameter of 180

mm is marked by the inner circle.

3 The cookware must be placed centrally on the cooking zone.

Cookware made of suitable

Steel, enamelled steel yes

Cast iron yes

Stainless steel if appropriately labelled by the manufacturer

Aluminium, copper, brass ---

Glass, ceramic, porcelain ---