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Elements that may damage the appliance
Caution!
Rough pan bases may scratch the hob.
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Avoid leaving empty pots and pans on the hotplate. Doing so
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may cause damage.
Overview
The following table presents the most common damage
caused:
Damage
Cause
Stains
Food spillage
Unsuitable cleaning products
Scratches
Salt, sugar and sand
Pans with rough bottoms may scratch
the glass ceramic
Fading
Unsuitable cleaning products
Contact with pans
Chips
Sugar, substances with a high sugar
content
Protecting the environment
Unpack the appliance and dispose of its packaging in such a
way that no damage is caused to the environment.
Environmentally-friendly disposal of waste
products
This appliance conforms to the Waste Electrical and
Electronic Equipment Directive WEEE 2002/96/EC.
This directive defines the framework for recycling used
appliances within European territory
Energy-saving advice
Always place the correct lid on the pan. Cooking with an
■
uncovered pan will result in a four-fold increase in energy
use.
Induction cooking
Advantages of induction cooking
Induction cooking represents a radical change from the
traditional method of heating; the heat is generated directly in
the pan. It therefore offers a number of advantages:
Time savings for cooking and frying; since the pan is heated
■
directly.
Energy is saved.
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Care and cleaning are simpler. Foods that have spilt do not
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burn as quickly.
Heat and safety control; the hob supplies or cuts off power
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immediately when the control knob is turned on. The
induction hotplate stops supplying heat if the pan is removed
without having previously switched it off.
Do not place hot pans on the control panel, the indicator
■
area, or the hob frame. Doing so may cause damage.
Hard or pointed objects dropped on the hob may damage it.
■
Aluminium foil and plastic containers will melt if placed on the
■
hotplate while it is hot. The use of laminated sheeting is not
recommended on the hob.
Measure
Immediately remove spilt food using a glass scraper.
Only use cleaning products specifically designed for glass-ceramic hobs.
Do not use the hob as a tray or working surface.
Check pans.
Only use cleaning products specifically produced for glass-ceramic hobs.
Lift pots and pans before moving them around.
Immediately remove spilt food using a glass scraper.
Use pans equipped with a solid, flat bottom. Curved pan
■
bases increase energy consumption.
The diameter of the pan base must coincide with the
■
diameter of the hotplate. This generally means the pan base
diameter is greater than that of the hotplate. If the diameter of
the pan is not the same as the diameter of the hotplate, it is
preferable to use a pan with a bottom that is larger in
diameter than the hotplate, otherwise half the energy will be
wasted. Please note: Whether the cookware manufacturer
has indicated the diameter of the top of the pan.
Choose pans of a size suited to the amount of food you are
■
going to cook. A large pan that is only half full will use a great
amount of energy.
Use a small amount of water when cooking. This saves
■
energy, and vegetables retain their vitamins and minerals.
Select a lower power level.
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Suitable pans
Ferromagnetic pans
Only ferromagnetic pans are suitable for induction cooking,
these may be made from:
enamelled steel
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cast iron
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special cutlery for stainless steel induction pan
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To determine whether a pan is suitable, check to see if a
magnet will stick to it.
Special induction pans
There is another type of pan specially made for induction, the
base of which is not entirely ferromagnetic. Check the diameter,
since this could affect detection of the pan, as well as the
cooking results.
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