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18
released in the area shown on the ceramic hob. The 5 cooking zones are of HIGH-
LlGHT type and start to heat up a few seconds after they are switched on. The heat
level of each zone can be regulated from the minimum to the maximum setting using
the knobs on the front panel.
Underneath each cooking zone there is a coil called an inductor, supplied with power
by an electronic system, which generates a variable magnetic field. When a pan is
placed inside this magnetic field, the highfrequency currents concentrate directly on
the bottom of the pan and produce the heat needed to cook the foods.
The 5 lights between the cooking zones come on when the temperature of one or
more cooking zones exceeds 60° C.. The lights go out when the temperature drops
to below about 60° C.
90x60 or 100x60 model
Power rating (5 zones model)
Zone number: Power absorption Diamete
r
Normal operation: With power function:
1 1100 W 1400 W 160 mm
2 1100 W 1400 W 160 mm
3 1400 W 2000 W 200 mm
4 2300 W 3000 W 250 mm
5 2300 W 3000 W 200 mm
When the hob is used for the first time, it should be heated to its maximum
temperature for long enough to bum off any oily residues left by the manufacturing
process, which might contaminate foods with unpleasant smells.
Types of pans This type of appliance can only operate with pans of special kinds.
The bottom of the pan must be iron or steel/iron to generate the magnetic field
necessary for the heating process.
Vessels made from the following materials are not suitable:
glass;
porcelain;
pottery;
steel, aluminium or copper without magnetic bottom;
To check that a pan is suitable, simply place a magnet close to its bottom:
if the magnet is attracted, the pan is suitable for induction cooking. If no magnet is to
hand, put a little water in the pan, place it on a cooking zone and switch it on. If the
symbol appears on the display instead of the power, the pan is not suitable.
The pans used for cooking must have certain minimum diameters to ensure
satisfactory operation.
Pans larger than the cooking zones can also be used, but it is important to ensure
that the bottom of the pan does not touch other cooking zones, and that it is always
centred over the perimeter of the cooking zone (Fig.18A-18B).
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