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EN
23
Appliance description
www.bora.com
Power levels
The high power output of induction cooktops results
in the very quick heating up of cookware. A slight
adjustment is needed in comparison to conventional
cooking systems when selecting the power level in order
to avoid burning food.
Activity Power level
Melting of butter and chocolate, breaking up
gelatine
1
Keeping sauces and soups warm, soaking rice
1
–
3
Cooking potatoes, pasta, soups, ragouts,
steaming fruit, vegetables and fish, defrosting
food
2
–
6
Frying in coated pans, moderate frying (without
overheating the fat) of pork cutlets, fish
6
–
7
Heating up fat, browning fish, cooking
thickened sources and soups, making
omelettes
7
–
8
Bringing large amounts of liquid to the boil,
searing steaks
9
Heating water
ßp
Tab. 4.11 Recommendations for power levels
The specifications provided in the table are standard
values.
Depending on the cookware and filling quantity, it is
recommended to either decrease or increase the power
level.
Suitable cookware
INFO The heating and heat through time for the base
of the cookware as well as the cooking results
are significantly influenced by the structure and
material of the cookware.
Cookware with this symbol is suitable for
induction cooktops. The cookware used for the
induction cooktop must be made of metal, feature
magnetic properties and possess a sufficient
bottom surface.
Suitable cookware is made of:
stainless steel with a magnetisable base
enamelled steel
cast iron
Appliance Cooking zone Minimum diameter
CKFI Front
rear
120 mm
120 mm
CKI Front
rear
120 mm
90 mm
CKIW Wok 210 mm
Tab. 4.12 Minimum cookware diameter
Cooktop CKT
1 2
Fig. 4.18 BORA Classic Tepan stainless steel grill CKT
1
2
250
220 220
440
Fig. 4.19 Size of the cooking zones
[1] Front grilling zone (zone 1)
1750 W
[2] Rear grilling zone (zone 2)
1750 W
4.3.4 How the Induction cooktops work
(CKFI, CKI, CKIW)
An induction coil is located underneath an induction
cooking zone. If the cooking zone is switched on, this
coil creates a magnetic field that acts directly on the
base of the pot thus heating it up. The cooking zone is
only indirectly heated up by the heat emitted by the pot.
Cooking zones with induction only work if the cookware
has a magnetisable base.
Induction automatically takes into account the size of
the used cookware which means that only the area in the
cooking zone covered by the base of the pot is heated up.
Observe the minimum pot base diameter.
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