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3. Cooker Overview
Fig.3-1
A
B
C
D
Fig.3-2
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The 110 induction cooker (Fig.3-1) has the following features:
A.
5 induction cooking zones
B.
A control panel
C.
A glide-out grill
D.
Main multi-function oven
E.
Fan oven
F.
Storage drawer
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food a ects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms
(Fig.3-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy e cient.
Never use a round-bottomed wok, even with a stand.
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