Berghoff Tronic Series Manual page 12

5C. Expected use
Safe operation is only guaranteed when using the appliance for its intentional purpose. Any tech-
nical interventions, as well as assembly and maintenance are to be made by BergHOFF certified
service representatives.
The induction cooktop may not be used for:
heating and warming inflammable, harmful, volatile or similar liquids or materials

heating sealed tins; the tin can explode; in any case, remove the cover beforehand

a.o..

!
ATTENTION! CAUTION!
Any use other than the intended purpose and/or any different use of the induction cooktop is
prohibited and is not considered as conventional. Any claims against the manufacturer or his/her
authorized agent as a consequence of experiencing damages resulting from unconventional use,
are not valid. The operator is liable for all damages resulting from improper use.
The anticipated/conventional/suitable usage includes the observance of installation, function,
maintenance and cleaning instructions.
6. Installing and operating tips
6A. The function mode and product advantages
While cooking with an induction cooktop, an electric voltage is applied on a conductor spool be-
neath the glass. This creates magnetic fields, which directly heat up the bottom of the cookware
resulting in the heating of your food. This means excellent saving of time and energy, since in
contrast to common hobs, the cookware is heated, not the stoves heating element and the glass.
Thanks to these technical characteristics, another advantage is the very short start-up cooking
time. In addition, the heat supply promptly adapts to changed settings and can be controlled in
small steps. The induction cooktop reacts to changed settings just as fast as a gas stove, as the
energy reaches the pan immediately without having to heat up other materials first. The induc-
tion technology combines this fast reaction with the basic advantage of electricity, meaning being
able to precisely adjust the heat supply.
Additional advantages of an induction cooktop
As the cooking surface is only heated indirectly by the use of the base of the

cookware, boiled-over food cannot stick and burn. There is hardly any danger of
burns for the user. The glass cooking top is only heated by the hot cookware.
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