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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.

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

Hints

Cookware diame‐

ter [mm]

145 - 180

125 - 210

145 - 180

125 - 145