CooKing SURFACE PRIME SVIF-CK 3.0 Kullanım Kılavuzu - Sayfa 8

Hob CooKing SURFACE PRIME SVIF-CK 3.0 için çevrimiçi göz atın veya pdf Kullanım Kılavuzu indirin. CooKing SURFACE PRIME SVIF-CK 3.0 13 sayfaları.

10 - TIPS

1.Induction cooking is extremely fast and efficient. The heat is generated directly and rapidly from the bottom of the pot or pan.

Therefore, avoid placing an empty pot or pan on the cooking zone when the system is operating. Always put the food or liquids

to be cooked in the pan before switching on the cooking zone.

2.Use the pots and pans in the manufacturer's dedicated COOKWARE set. These pots and pans are specially made to obtain the

maximum performance from the COOKING SURFACE PRIME induction hob.

3.If using pots and pans other than those supplied by the manufacturer, remember that they must anyway be suitable for use on

an induction hob, with high ferrous metal contents and dimensions proportional to the size of the cooking zones, and that it is

mandatory to use the supplied silicone mats. Refer also to chapter 6-6, which states that the use of pots or pans or equipment

that is not supplied by the manufacturer will automatically void the warranty.

4.The pot or pan must always remain in the centre of the cooking zone during the cooking process. If the pot or pan is imperfectly

centred it would heat unevenly, with negative effects on the cooking process.

5.When heating oil or butter, supervise the process constantly because high temperatures may be reached rapidly with the risk

of injury or damage to property.

6.When boiling water we recommend putting a lid on the pan to reduce heating time and energy consumption.

7.Never use induction hob adapters. Induction hob adapters absorb a large proportion of the power delivered by the induction

system, transform it into heat and transmit it poorly to the pots or pans on top. They reach temperatures above 250°C and would

cause the silicone mats to melt, resulting in breakage of the slab. Another problem is high energy consumption with very low

efficiency during the cooking process, resulting in immediate voiding of the warranty.