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Description
14
Advantages of induction cooking
• Energy saving thanks to the direct
transmission of energy to the pan
(suitable magnetisable cookware is
required) compared to traditional
electric cooking.
• Improved safety as the energy is only
transmitted to the pan placed on the
cooktop.
• High level of energy transmitted from the
induction cooking zone to the base of
the pan.
• Rapid heating speed.
• Reduced danger of burns as the cooking
surface is only heated under the base of
the pan; foods which overflow do not
stick.
1.4 Other parts
Shelves
The appliance features shelves to position
trays and racks at different heights. The
insertion heights are indicated from the
bottom upwards (see 1.1 General
Description).
Cooling fan
The fan cools the oven and comes into
operation during cooking.
The fan causes a steady outflow of air that
exits from the rear of the appliance, which
may continue for a brief period of time even
after the appliance has been turned off.
Interior lighting
The appliance’s interior lighting comes on:
• When the door is opened.
• When any function is selected.
NOTE: The cooktop is equipped
with an induction generator for
each cooking zone. Each
generator located under the glass
ceramic cooking surface creates
an electromagnetic field which
induces a thermal current in the
base of the pan. This means the
heat is no longer transmitted from
the hob to the pan but created
directly inside the pan by the
inductive current.
NOTE: Do not obstruct ventilation
openings and heat dispersal slots.
NOTE: When the door is open, it
is not possible to turn off the interior
lighting.
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