Pelgrim IK2064F Manual page 21

USE
Read the separate safety instructions before using the
device!
Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Please note
• Pans that have already been used for cooking on a gas hob are no longer suitable for use
on an induction hob.
• Only use pans that are suitable for electric and induction cooking with:
a thick base of a minimum 2.25 mm;
▷
a flat base.
▷
• The best pans are those with the 'Class Induction' quality mark.
Tip
You can use a magnet to check whether your pans are suitable. A pan is suitable if the base of
the pan is attracted by the magnet.
Suitable
Special stainless steel pans
Class Induction
Solid enamelled pans
Enamelled cast-iron pans
Please note
Be careful with enamelled sheet-steel pans:
• the enamel may come loose from the steel at high settings when the pan is too dry;
• high power level settings may cause the base of the pan to warp.
Please note
• Grains of grit may cause scratches which cannot be removed. Only put pans with a clean
base on the cooking surface and always pick pans up to move them.
• Do not use the hob as a worktop.
• To avoid energy loss, always keep the lid on the pan when cooking.
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper
Plastic
Aluminium
EN 5