John Lewis JLBIIH606 Manual de usuario descargar pdf (Pagina 13)

Helpful hints and tips

INDUCTION COOKING ZONES

For induction cooking zones a strong electro-

magnetic field creates the heat in the cookware

very quickly.

Cookware for induction cooking

zones

Important! Use the induction cooking

zones with correct cookware.

Cookware material

•

correct: cast iron, steel, enamelled steel,

stainless steel, the bottom made of multi-layer

(with correct mark from a manufacturer).

•

not correct: aluminium, copper, brass, glass,

ceramic, porcelain.

Cookware is correct for an induction hob

if …

• ... some water boils very quickly on a zone set

to the highest heat setting.

• ... a magnet pulls on 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

• crack noise: cookware is made of different

materials (Sandwich construction).

• whistle sound: you use one or more cooking

zones with high power levels and the

cookware is made of different materials

(Sandwich construction).

• humming: you use high power levels.

• clicking: electric switching occurs.

• hissing, buzzing: the fan operates.

The noises are normal and do not refer

to appliance malfunction.

Energy saving

How to save energy

• If it is possible, always put the lids on the

cookware.

• Put cookware on a cooking zone before you

start it.

• Use the residual heat to keep the food warm

or to melt it.

The cooking zone efficiency

The cooking zone efficiency is related to the

diameter of the cookware. The cookware with a

smaller diameter than the minimum receives

only a part of the power generated by the

cooking zone. For the minimum diameters see

the Technical Information chapter.

The Examples of cooking

applications

The relation between the heat setting and the

cooking zone consumption of power is not

linear.

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