Instructions For The User - Blomberg MIS 3200 X Instruction Manual

2.2 Instructions for the user

Receptables ( fig. 5)
We suggest receptacles with a flat bottom, having same or slightly higher diameter
than the one of the heating area.
Receptacles should not have rough bottoms in order to avoid scratches on the
heating surface.
Use only saucepans and frying pans with a sturdy, preferably thick bottom. This is
particularly important when preparing food requiring high cooking temperatures, such
as fried foods. If the bottom of the pan is not perfectly flat, the food takes loger to
cook and uses up more energy. The best heat transfer is obtained when the
saucepan and burner are the same size.
The induction cooking method rapidly transfers the energy needed for cooking directly
to the pan, so the cook top surface remains cold but the pan heats up. The result is a
fast, cost-effective and accurate cooking method. This type of cook top can be used
with enamelled steel or stainless steel pans; it is not suitable for use with glass,
ceramic or aluminium pans( unless a special magnetic base plate is used.
Limits of pot detection function
The following table shows the limits of the pot detection as they are tested
with cast iron
Nominal diameter of coil
Ø 145 mm
Ø 210 mm
Integrated pot detection
Each one the cooking zones is equipped with a pot detection function. The pot
detection prevents a cooking zone from turning on without a pot being put on it. And
the cooking zone turns off as soon as the pot is taken away from it. The cooking zone
is turned off automatically after a certain time when a cooking level is set but there is
no pot put on it.
The pot needs to be made of magnetisable material. The pot detection of the
induction module depends on the pot and the material it is made of.
6
Limit of pot detection
(switches ON)
Ø 90 mm
Ø 135 mm