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2.
Cooker overview
Fig. 2.1
A
B
C
D
Fig. 2.2
ArtNo.110-0045 - 120DF - Mercury door clearances
Fig. 2.3
ArtNo.215-0009 - 110 Elan DF
6
The 48" induction range (Fig. 2.1) has the following features:
A.
5 induction cooking zones
B.
A control panel
C.
A glide-out broiler system
D.
Main multi-function oven
E.
Convection oven
F.
Storage drawer
Cooktop
Use only pans that are suitable for induction cooktops. 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 cooktop so
please check carefully before purchasing any cookware.
The controls for the induction hobs are shown in Fig. 2.2.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction cooktop. The kind of pan you use
and the quantity of food affects the setting required. Higher
settings are required for larger quantities of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig. 2.3). This allows the maximum heat transfer from the
cooktop to the pan, making cooking quick and energy
efficient. Never use a round-bottomed wok, even with a
stand.
E
F
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