Rinnai RB-7022HE-CB Operation & Installation Manual page 7

Choosing suitable Cookware
Use cookware made from ferromagnetic materials
which are compatible with induction. We recommend
cookware made from cast iron, steel or stainless steel
cookware designed for induction cooking.
Cookware made by the following materials is not
suitable: pure stainless steel, aluminum or copper
without a magnetic base, glass, wood, porcelain,
ceramic, and earthenware.
To test the compatibility of the cookware:
• Hold a magnet to the base of the cookware. If the
magnet sticks, then it is suitable to use on induction
hob.
• If you do not have a magnet:
Turn on the hob and place the pan with water inside
on a cooking zone at any power level. If it doesn't flash
'U' in the display and the water is heating, the pan is
suitable. If it flashes 'U', the cookware is unsuitable to
use.
This appliance is programmed with 9 power levels.
The following power levels should be taken as a guide only. A higher power level setting is required when using
deep pans, cooking large food quantities, or cooking without a lid. Select a lower power setting for smaller food
quantities.
Power level range
• Keeping warm
1 - 2
• Melting
• Simmering
2 - 3
• Reheating
• Steaming
3 - 4 • Braising
• Light frying
4 - 5 • Boiling
6 - 7 • Gentle frying
7 - 8 • Heavy frying
• Deep frying, searing
8 - 9
• Boiling
Environmental Tips
• Switch off the cooking zones before the end of cooking time to take advantage of residual heat.
• Residual heat can be used for keeping food warm.
• Place lids on the cookware whenever possible to minimize heat loss.
• Cookware base size and cooking zone should be of same size for better heat efficiency.
• Select a smaller cookware size if cooking small food quantities. A smaller pan size uses less energy than a
larger pan with small food quantities.
• Lift cookware into positions on the hob. Sliding them can cause scuffs and scratches on the hob surface.
PRACTICAL COOKING ADVICE
Cooking mode
• Keeping cooked foods warm, warming small quantities of liquid
• Melting butter, chocolate, sauces, thickening sauces
• Soup simmering
• Reheating ready-cooked meals
• Steaming vegetables, fish
• Braising meat, fish, vegetables etc
• Lightly fried eggs, omelettes
• Cooking dumplings, potatoes
• Cooking larger quantities of food, stews and soups
• Making porridge
• Frying sausages, meat, vegetables etc
• Crepes, frying pancakes etc
• Cooking on a high flame and browning(roasts, steaks, fillets etc)
• Deep frying Chips, searing meat etc
• Boiling large quantites of water, cooking pasta
To obtain best results:
• Cookware with thick flat bases should be chosen for
the benefit of uniform heat distribution. Avoid using
cookware with rough or deformed based.
• Use of cookware with enamel coated base can
prevent the glass top from getting scratched.
• Always use pans with a diameter large enough to
cover the cooking zone fully to achieve even cooking
and more efficient heat distribution.
Suitable Cookware
Includes
• Steel cookware with
magnetic base or designed
for induction cooking
• Enamel coated steel
(with or without non-stick
coating)
• Cast iron
Suitable for
4
Unsuitable Cookware
Includes
• Steel cookware with
non-magnetic base
• Aluminum and copper
• Glass, ceramics,
earthenware