Cookware - Miele KM 6310 Operating And Installation Instructions

Induction

Cookware

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Suitable cookware is made of:
– stainless steel with a magnetizable bottom
– enamel-coated steel
– cast iron.
Unsuitable cookware is made of:
– stainless steel with a non-magnetizable bottom
– aluminium, copper
– glass, ceramics, earthenware, stoneware.
If you are not sure whether a pot or pan is suitable for
induction, you can test it using a magnet against the bottom.
If the magnet sticks, the cookware can be used.
Note that the type of cookware bottom you use will have an
effect on how evenly the food cooks.
For optimal efficiency, select cookware that fits between the
innermost and outermost markings on the cooking zone. If the
pot is smaller than the innermost marking, the cooking zone
behaves as if no cookware is on it.
When choosing cookware please note that the maximum
diameter quoted by manufacturers often refers to the
diameter of the top rim of the pot or pan. But the important
diameter is the diameter of the base, which is usually smaller.
Risk of burns!
If the cookware only partially covers the cooking zone, the
handle could become very hot.
Make sure to place the cookware in the middle of the
cooking zone.