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Idiomas disponibles
9
- Frying;
- Fast cooking;
- Boling up the soup;
- Boiling water;
COOKING RECIPIENTS
The use of appropriate recipients is an
essential factor for induction cooking. Check
that your pots are suitable for the induction
system. Only ferromagnetic cookware made
of the following materials is suitable for
induction cooktops:
• Enameled steel
• Cast iron
• Induction-capable cookware of stainless
steel.
To determine whether the cookware is
suitable, check whether the base of the pot or
pan attracts a magnet (Fig.4).
There are other induction-capable pots
and pans whose bases are not completely
ferromagnetic. To get good cooking results,
we recommend that the dimension of the
ferromagnetic area of the cookware match
the size of the burner.
(Fig.4A). This way you can use the power
optimally.
Do not use recipients with a rough base to
avoid scratching the thermal surface of the
top.
A very important factor in induction cooking
is the dimension of the pot compared to the
plate used (Fig.4B). The cooking zones allow
the use of recipients with bases of various
diameters.
Cooking zone
1
2
Cooking zone
diameter
Ø 180 mm
Ø 180 mm
2
1
USING THE COOKTOP
The appliance is operated using the control
panel sensor keys.
Functions are controlled by touching the
acoustic signals. Touch the sensor keys from
above, without covering other sensor keys.
• TOUCH CONTROL (Fig. 5)
0
1
2
9
8
4
7
5
6
A. Power regulating controls
B. Heating zone
C. ON/OFF control
14
C
B
0
3
9
8
7
6
A
1
2
3
4
5
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