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Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly
manner.
This appliance is labelled in accordance with
European Directive 2012/19/EU concerning
used electrical and electronic appliances
(waste electrical and electronic equipment -
WEEE). The guideline determines the
framework for the return and recycling of used
appliances as applicable throughout the EU.
fInduction cooking
A dvantages of induction cooking
I n d u c t i o n c o o k i n g
Induction cooking is very different from traditional
cooking methods, as heat builds up directly in the item
of cookware. This offers numerous advantages:
Saves time when boiling and frying.
■
Saves energy.
■
Easier to care for and clean. Spilled food does not
■
burn on as quickly.
Heat control and safety – the hob increases or
■
decreases the heat supply as soon as the user
changes the setting. The induction hotplate stops the
heat supply as soon as the cookware is removed
from the hotplate, without having to switch it off first.
Cookware
Only use ferromagnetic cookware for induction cooking,
such as:
Cookware made from enamelled steel
■
Cookware made from cast iron
■
Special induction-compatible cookware made from
■
stainless steel.
To check whether your cookware is suitable for
induction cooking, refer to the section on
~ "Cookware check".
To achieve a good cooking result, the ferromagnetic
area on the base of the pan should match the size of
the hotplate. If a hotplate does not detect an item of
cookware, try placing it on another hotplate with a
smaller diameter.
Some induction cookware does not have a fully
ferromagnetic base:
If the base of the cookware is only partially
■
ferromagnetic, only the area that is ferromagnetic will
heat up. This may mean that heat will not be
distributed evenly. The non-ferromagnetic area may
not heat up to a sufficient temperature for cooking.
The ferromagnetic area will also be reduced if the
■
material from which the base of the cookware is
made contains aluminium, for example. This may
mean that the cookware will not become sufficiently
hot or even that it will not be detected.
Induction cooking
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