Induction Cooktops HINTS AND TIPS 9
helpful hints and tips
tips & information
Use the correct cookware induction cooktop.
Cookware for induction cooking zones
Important! For induction cooking zones a strong
electro-magnetic field creates the heat in the cookware
very quickly.
Cookware material
• Correct: cast iron, steel, enamelled steel, stainless steel,
the bottom made of multilayer (with correct mark from a
manufacturer).
• Incorrect: aluminium, copper, brass, glass, ceramic, porcelain.
Cookware is correct for an induction hob if:
• Water boils very quickly on a zone set to the highest
heat setting.
• A magnet pulls to the bottom of the cookware.
The bottom of the cookware must be as thick and flat as possible.
Cookware dimensions: induction cooking zones adapt to the
dimension of the bottom of the cookware automatically to some limit.
The noises during operation
If you can hear:
• A cracking noise: cookware is made of different materials.
• Whistle sound: one or more cooking zones with high
power levels and the cookware is made of different
materials.
• Humming: high power levels in use.
• Clicking: electric switching occurs.
• Hissing, buzzing: the fan is in operation.
The noises are normal and do not refer to appliance malfunction.
If unfamiliar with induction units please first compare the operating
sounds of a demonstration model at your retailer before calling
service. If a service call is placed and the sounds are normal you
will be charged for the visit.
environmental tips
Energy saving
• If it is possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you start it.
The Examples of cooking applications
The data in the table is for guidance only.
Heat setting
Use
Time
Hint
1 Keep food warm As required Keep cookware covered
1–2
Hollandaise sauce, melt: butter, chocolate
and gelatine
5–25mins Stir from time to time
1–2 Solidify: fluffy omelettes and baked eggs 10–40mins Keep cookware covered
2–3
Simmer rice and milk based dishes and heating up
ready-cooked meals
25–50min Don’t allow to dry out
3–4 Steam vegetables, fish and meat 20–45min Add a tablespoon of water
4–5 Steam potatoes 20–60min
Use no more than 1/4 cup of water
and 750g of potatoes
4–5 Cook larger quantities of food, stews and soups 60–150mins Use up to 3 cups of water
6–7
Gentle fry: escalope, veal cordon bleu, cutlets,
rissoles, sausages, liver, roux, eggs, pancakes
and donuts
As required Turn half way through cook
7–8 Heavy fry, hash browns, loin steaks, steaks 5–15mins Turn half way through cook
9
Boil large quantities of water, cook pasta, sear
meat (goulash, pot roast), deep-fry chips
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(12 páginas)
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