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IKEA MATMASSIG Manual
ENGLISH
Heat setting
4 - 5
Cook larger quantities of food,
stews and soups.
6 - 7
Gentle fry: escalope, veal cor‐
don bleu, cutlets, rissoles, saus‐
ages, liver, roux, eggs, pan‐
cakes, doughnuts.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
Boil large quantities of water. Booster is activated.
The data in the table is for
guidance only.

Cookware guidance

Warning! Refer to Safety
chapters.
What pots to use
Only use cookware which is suitable for
induction hobs. The cookware must be made
of a ferromagnetic material, such as:
• cast iron;
• enamelled steel;
• carbon steel;
• stainless steel (most types);
• aluminium with ferromagnetic coating or
a ferromagnetic plate.
To determine if a pot or pan is suitable,
check for the symbol
the bottom of the cookware). You can also
hold a magnet to the bottom. If it clings to
the underside, the cookware will work on the
induction hob.
To ensure optimum efficiency, always use
pots and pans with a flat bottom that
distributes the heat evenly. If the bottom is
uneven, this will affect power and heat
conduction.
Use to:
(usually stamped on
Time
(min)
60 - 150
Up to 3 l of liquid plus ingredi‐
ents.
as nec‐
Turn halfway through.
essary
5 - 15
Turn halfway through.
How to use
Minimum diameter of pot / pan base for
the different cooking areas
To ensure that the hob operates properly,
the cookware must have a suitable minimum
diameter as well as cover one or more of the
reference points indicated on the surface of
the hob.
Always use the cooking zone that best
corresponds to the diameter of the bottom
of the cookware.
Cooking zone
Left rear
Left front
Right rear
Right front
16
Hints
Cookware diame‐
ter [mm]
145 - 180
125 - 210
145 - 180
125 - 145