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Idiomas disponibles
Idiomas disponibles
The Power management function is first
activated when the presence of a pan is
detected on the cooking element.
Example:
If boost level (P) is selected for hob 1,
hob 2 cannot exceed level 9 at the same
time and will be automatically limited."
14. GUIDE TO PAN USE
Which pans to use
Only use pots and pans with the bottom
made
from
ferromagnetic
which are suitable for use with induc-
tions hobs:
• cast iron
• enamelled steel
• carbon steel
• stainless steel (including partial)
• aluminium with ferromagnetic coating
or ferromagnetic plate
To determine if a pot or pan is suitable,
check for the
stamped on the bottom). You can also
hold a magnet to the bottom. If it clings
to the underside, the pan can be used
on an induction hob.
To ensure optimum efficiency, always
use pots and pans with a flat bottom that
distributes the heat evenly. If the bottom
is not perfectly flat, this will affect power
and heat conduction.
How to use
Minimum diameter of pot/pan base for
the different cooking areas.
To ensure that the hob functions prop-
erly, the pan must cover one or more of
the reference points indicated on the
surface of the hob, and must be of a
suitable minimum diameter.
Always use the hob that best corres-
ponds to the diameter of the bottom of
the pan.
Cooking areas
Ø min.(recommen-
Combined left/right
Single left/right
Empty pots/pans or with thin base
material
symbol (usually
Pan base diameter
Ø max (recommen-
ded)
ded)
190 mm
230 mm
110 mm
190 mm
Do not use empty or thin-based pots/
pans on the hob as it will be unable to
detect the temperature or turn off auto-
matically if the temperature is too high,
thus damaging the pan or the hob sur-
face.
If this occurs, do not touch anything and
wait for all components to cool down.
If an error message appears, refer to
"Troubleshooting".
Normal working noises in the hob
Induction technology is based on the
creation
of
electromagnetic
These electromagnetic fields generate
heat directly on the bottom of the pan.
Pots and pans may produce a variety of
noises or vibrations, according to their
construction.
These types of noise can be described
as follows:
Light buzz (like the noise made by a
transformer)
This noise is produced when cooking
with a high level of heat, and it is de-
termined by the amount of energy trans-
ferred by the hob to the pans. The noise
will stop or decrease when the heat
level is reduced.
Light whistle
This noise is produced when the pot or
pan is empty, and stops as soon as it is
filled with water or food.
Crackle
This noise occurs with pans made from
layers of numerous different materials,
and is caused by vibration of the sur-
faces where the different materials
meet. The noise comes from the pans,
and may vary according to the quantity
of food and preparation method being
used.
Loud whistle
This noise occurs with pans made up of
layers of different materials, and also
when these are used at maximum level
and on two cooking areas. The noise
will stop or decrease when the heat
level is reduced.
Fan noises
fields.
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