Zanussi ZKT 652 DBV Kurulum ve Kullanım Talimatları Kılavuzu - Sayfa 13
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Sayfayı YazdırTips on Cooking and Frying
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Information on acrylamides
According to the latest scientific knowledge,
intensive browning of food, especially in prod-
ucts containing starch, can constitute a health
risk due to acrylamides. Therefore we recom-
mend cooking at the lowest possible tempera-
tures and not browning foods too much.
Cookware for induction cooking zones
Cookware material
Cookware material
Steel, enamelled steel
Cast iron
Stainless steel
Aluminium, copper, brass
Glass, ceramic, porcelain
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Cookware for induction cooking zones is la-
belled as suitable by the manufacturer.
Suitability test
Cookware is suitable for induction cooking, if ...
• ... a little water on an induction cooking zone set to
heat setting 9 is heated within a short time.
• ... a magnet sticks to the bottom of the cookware.
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Certain cookware can make noises when be-
ing used on induction cooking zones. These
noises are not a fault in the appliance and do
not affect operation in any way.
Bottom of the cookware
The bottom of the cookware should be as thick and
flat as possible.
Pan size
Induction cooking zones adapt automatically to the
size of the bottom of the cookware up to a certain
limit. However the magnetic part of the bottom of the
cookware must have a minimum diameter depend-
ing upon the size of the cooking zone.
Diameter of cooking zone
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The cookware must be placed centrally on the
cooking zone.
if appropriately labelled by the manufacturer
[mm]
210
180
145
Suitable
yes
yes
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Minimum diameter of dish base [mm]
180
145
120
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