Siemens EH Series Руководство по эксплуатации - Страница 5
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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
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
This appliance is labelled in accordance with European
Directive 2012/19/EU concerning used electrical and
electronic appliances (waste electrical and electronic
equipment - WEEE). The guideline determines the
framework for the return and recycling of used
appliances as applicable throughout the EU.
Energy-saving advice
Always use the correct lid for each pan. Cooking without a lid
■
uses a lot more energy. 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
■
burn as quickly.
Heat and safety control; the hob supplies or cuts off power as
■
soon as the control knob is turned on. The induction hotplate
stops supplying heat if the pan is removed without having
previously switched it off.
Cookware
Only ferromagnetic pans are suitable for induction cooking;
these may be made from:
enamelled steel
■
cast iron
■
special stainless steel induction pans.
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To determine whether a pan is suitable, check to see if a
magnet will stick to its base.
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.
Use pans with flat bases. Bases that are not flat use a lot
■
more energy.
The diameter of the pan base must match the size of the
■
hotplate. Please note: pan manufacturers usually provide the
diameter for the top of the pan, which is usually larger than
the diameter of the pan base.
Use a small pan for small amounts of food. A large pan which
■
is not full uses a lot of energy.
Use little water when cooking. This saves energy and
■
preserves all the vitamins and minerals in vegetables.
Select the lowest power level to maintain cooking. If the
■
power level is too high, energy is wasted.
There are other types of cookware for induction whose base is
not entirely ferromagnetic.
Unsuitable pans
Never use diffuser hobs or pans made from:
common thin steel
■
glass
■
earthenware
■
copper
■
aluminium
■
When using large cookware on a
smaller ferromagnetic area, only
the ferromagnetic zone heats up,
so heat might not be uniformly
distributed.
Pans with aluminium areas
inserted in the base reduce the
ferromagnetic area, so less heat
may be supplied and the pan may
be difficult to detect or not be
detected at all.
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.
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