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GBA Z 0898 0 E
3.2
I
—
MPORTANT RULES
O
PERATION AND MAINTENANCE
Follow these simple rules to ensure reliable and
repeatable performance of your induction
equipment:
1. Keep
kitchen
temperature below
[104°F].
2. Never place your induction equipment next to
any grease generating or heat generating
equipment.
3. Clean the intake filter at least once a week or
as often as required.
4. Use only pans that fits the glass. Do not use
oversized pans.
5. Never pre-heat the pan. Place the pan on the
cook zone only when you are ready to cook.
6. Do not use dented pans because it will cause
damages to the electronics.
3.3
P
ROPER INDUCTION COOKWARE
3.3.1
C
ONDITION
Pans with layer separation (outward and
inward bubbles), arching or partially detached
bottoms must be replaced.
When these pans are used, the sensors under
the glass-top cannot detect temperature cor-
rectly. These pans will overheat the sensors
and eventually will damage the sensors and
the generator. (Below, examples of good and
bad pans in cross-sections.)
BA
Last revised 05-2019
3.3.2
M
ATERIAL
USE cookware made of conductive and mag-
netic materials. If the pan bottom attracts a
magnet, the pan is suitable for induction
cooking. Look for cookware that is labeled
40°C
suitable for induction or with an induction
compatible symbol.
DO NOT USE cookware made of aluminum,
copper, glass or ceramics.
NOTE — Steel inserts on bottom:
Cookware base inserted with areas of alumi-
num reduces the magnetic area for induction
cooking. The appliance may supply less ener-
gy to the cookware or have difficulties in de-
tecting the pan.
NOTE — Non-magnetic cookware with a small
magnetic base:
The exposed non-magnetic metal on the base
may affect the induction field and subse-
quently, less energy may be suppled to the
cookware.
Page 25 of 39
Mai 3, 2019
Rev. 0
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