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Use
19
EN
Sounds are less likely to occur with heavier,
higher quality cookware.
An induction cooktop may also produce
faint clicking sounds from the electronic
switches that maintain the desired cooking
temperature. You may also hear a fan that
cools the electronics inside the cooktop.
2.2 Using the accessories
Racks and trays
Racks and trays have to be inserted into the
side guides until they come to a complete
stop. The mechanical safety locks that
prevent the rack from being taken out
accidentally have to face downwards and
towards the oven back.
2.3 Using the cooktop
Cookware type
Ideally, cookware should have a flat
bottom, straight sides, a tight-fitting lid and
medium-to-heavy thickness.
Rough cookware finishes may scratch the
cooktop. Aluminum and copper may be
used in cookware as a core material or for
the base. However, when used as a base
they can leave permanent marks on the
cooktop or grates. Cookware properties
are a factor in how quickly and evenly heat
is distributed, which affects cooking results.
A non-stick finish has the same
characteristics as its base material. For
example, a non-stick finish on aluminum
cookware will take on the properties of
aluminum.
Refer to the following chart as a guide to
the physical properties of cookware.
Aluminum
• Heats quickly and evenly.
• Suitable for all types of cooking.
• Medium or heavy thickness is best for
most cooking tasks.
Cast iron
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
Ceramic or glass-ceramic
• Follow the manufacturer’s instructions.
• Heats slowly but unevenly.
• Best results with low to medium heat
settings.
Copper
• Heats very quickly and evenly.
NOTE: Gently insert racks and
trays into the oven until they come
to a stop.
NOTE: Clean the trays before
using them for the first time to
remove any residues left by the
manufacturing process.
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