Siemens EH6..ME3 SERIES Manuale di istruzioni - Pagina 4

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Overview

The following table presents the most common damage

caused:

Damage

Cause

Stains

Food spillage

Unsuitable cleaning products

Scratches

Salt, sugar and sand

Pans with rough bottoms may scratch

the glass ceramic

Fading

Unsuitable cleaning products

Contact with pans

Chips

Sugar, substances with a high sugar

content

Protecting the environment

Unpack the appliance and dispose of its packaging in such a

way that no damage is caused to the environment.

Environmentally-friendly disposal of waste

products

This appliance conforms to the Waste Electrical and

Electronic Equipment Directive WEEE 2002/96/EC.

This directive defines the framework for recycling used

appliances within European territory

Induction cooking

Advantages of induction cooking

Induction cooking represents a radical change from the

traditional method of heating; the heat is generated directly in

the pan. It therefore offers a number of advantages:

Time savings for cooking and frying; since the pan is heated

■

directly.

Energy is saved.

■

Care and cleaning are simpler. Foods that have spilt do not

■

burn as quickly.

Heat and safety control; the hob supplies or cuts off power

■

immediately when the control knob is turned on. The

induction hotplate stops supplying heat if the pan is removed

without having previously switched it off.

Measure

Immediately remove spilt food using a glass scraper.

Only use cleaning products specifically designed for glass-ceramic hobs.

Do not use the hob as a tray or working surface.

Check pans.

Only use cleaning products specifically produced for glass-ceramic hobs.

Lift pots and pans before moving them around.

Immediately remove spilt food using a glass scraper.

Energy-saving advice

Always place the correct lid on the pan. Cooking with an

■

uncovered pan will result in a four-fold increase in energy

use.

Use pans equipped with a solid, flat bottom. Curved pan

■

bases increase energy consumption.

The diameter of the pan base must coincide with the

■

diameter of the hotplate. This generally means the pan base

diameter is greater than that of the hotplate. If the diameter of

the pan is not the same as the diameter of the hotplate, it is

preferable to use a pan with a bottom that is larger in

diameter than the hotplate, otherwise half the energy will be

wasted. Please note: Whether the cookware manufacturer

has indicated the diameter of the top of the pan.

Choose pans of a size suited to the amount of food you are

■

going to cook. A large pan that is only half full will use a great

amount of energy.

Use a small amount of water when cooking. This saves

■

energy, and vegetables retain their vitamins and minerals.

Select a lower power level.

■

Suitable pans

Ferromagnetic pans

Only ferromagnetic pans are suitable for induction cooking,

these may be made from:

enamelled steel

■

cast iron

■

special cutlery for stainless steel induction pan

■

To determine whether a pan is suitable, check to see if a

magnet will stick to it.

Special induction pans

There is another type of pan specially made for induction, the

base of which is not entirely ferromagnetic. Check the diameter,

since this could affect detection of the pan, as well as the

cooking results.