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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

Energy-saving advice

Always place the correct lid on cookware. Cooking with an

■

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

use. Use a glass lid to provide visibility and avoid having to

lift the lid.

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

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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.

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.

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

■

bases increase energy consumption.

The diameter of the pan base must match the size of the

■

hotplate. If not, energy may be wasted. Note: The

manufacturer normally indicates the pan's upper diameter.

This is normally greater than the diameter of the pan's base.

Choose cookware 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

lot 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.

■

Other suitable cookware for induction

There are other types of cookware especially made for

induction whose base is not entirely ferromagnetic.

Unsuitable pans

Never use pans made from:

common thin steel

■

glass

■

earthenware

■

copper

■

aluminium

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When using large cookware on a

smaller ferromagnetic zone, only

the ferromagnetic zone heats up,

so heat might not be uniformly

distributed.

Cookware with aluminium on the

base reduce the ferromagnetic

zone, so less heat may be sup-

plied or be difficult to detect.

For good cooking results, the

diameter of the cookware's ferro-

magnetic area should match the

size of the hotplate. If cookware

is not detected on a hotplate, try

it on the next smaller hotplate

down.