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27
Helpful hints and tips
IMPORTANT!
INDUCTION COOKING
Induction cooking uses a strong electromagnetic field to
induce energy into the metal of the cookware. This energy
makes the cookware become hot.
Cookware for induction cooking
IMPORTANT!
It is important to use cookware that is appropriate
for induction cooking. When purchasing cookware
always check the manufacturer’s specifications.
Cookware material
• Correct: cast iron, steel, enamelled steel, stainless
steel, the bottom made of multi-layer.
• Not correct: aluminium, copper, brass, glass,
ceramic, porcelain.
Cookware is correct for an induction hob if...
• some water boils very quickly on a zone set to the
highest heat setting.
• a magnet pulls on to the bottom of the cookware.
• The bottom of the cookware must be as thick and
flat as possible.
Use of the cooking zones
IMPORTANT
Always ensure the normal sized cookware is
centred over the crosses of the heating zones.
Extremely large cookware however cook on two
cooking zones at the same time.
ENVIRONMENT!
Energy saving
• If possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you
start it.
• Use the residual heat to keep the food warm or
to melt it.
• Do not use cookware where the base diameter
is smaller than 125mm.
Eco timer
Whenever the countdown timer is used the heat setting
will deactivate before the final countdown time is reached.
Residual heat left in the cookware will complete the final
stage of cooking and hence some energy is saved. The
difference in the operation time depends on the heat
setting level and the length of the cooking operation.
USING THE INDUCTION HOB
IMPORTANT!
Information on acrylamides
According to the newest scientific knowledge, if you brown
foods (especially those containing starch), acrylamides can
pose a health risk. Thus, we recommend that you cook at
the lowest temperatures and do not overly brown food.
Cooking guide
Heat
setting
Use to: Time Hints
Nominal power
consumption
1
Keep warm. as required Place lid on cookware. 3%
1-3
Hollandaise sauce, melt: butter,
chocolate, gelatine.
5-25 min Mix from time to time. 3-8%
1-3 Solidify: fluffy omelettes, baked eggs. 10-40min Cook with a lid on. 3-8%
3-5
Simmer rice and milk-based dishes,
heating up ready-cooked meals.
25-50min
Add twice as much liquid
as rice, mix milk dishes
part way through.
3-8%
5-7 Steam vegetables, fish, meat. 20-45min
Add a few tablespoons
of liquid.
13-18%
7-9 Steam potatoes. 20-60min
Use max. of 1⁄4 litre of
water for 750g of potatoes.
18–25%
7-9
Cook larger quantities of food, stews
and soups.
60-150 min
Up to 3 litres of liquid plus
ingredients.
18–25%
9-12
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts.
as necessary Turn halfway through. 25–45%
12-13 Heavy fry, hash browns, loin steaks, steaks. 5-15 min Turn halfway through. 45– 64%
14
Boil water, cook pasta, sear meat (goulash,
pot roast), deep fry chips.
100%
Boil large quantities of water. Power
management is activated.
IMPORTANT!
The data in the table is for guidance only.
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