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Cookware Recommended
Your induction hob is able to recognize the
majority of pans and recipients.
Testing a pan: place the pan on the cooking
zone with a power level set : if indicator stays on,
your pan is compatible, if it flashes, your pan has
not been recognised and cannot be used.
You can also test with the aid of a magnet: if it
"sticks" to the base of the pan, then the pan is
compatible with induction technology.
Induction-compatible pans are:
• enamelled steel pans with or without a nonstick
coating.
• stainless-steel pans designed for induction.
Most stainless steel pans are suitable if they pass
the pan test.
• cast-iron pans with or without an enamelled
base.
• aluminium pans with special bases.
How to maintain and care for your hob
Avoid shocks when handling the pans.
The glass surface is very strong, however it is not
unbreakable.
Avoid rubbing the pans over the surface of the
appliance.
Centre your pan on the induction cooking zone.
Do not leave an empty pan on the induction
zone.
Do not pre-heat foodstuffs on the highest power
setting if you are using a pan with an anti-stick
coating (of the teflon type) without or with a tiny
a mount of cooking fat or oil.
Do not heat an unopened tin can, as it might
burst.
• NOTE
Pans made from glass, ceramic material, clay,
aluminium (without special pan base), and
copper, as well as certain non-magnetic stainless
steels are not compatible with induction cooking.
The indicator for the power level selected will
flash to inform you of this.
Containers made of plastic must
not be placed on hot surfaces
All these defects that do not cause a non
operation or inability to use are not covered by
the guarantee.
Do not leave metal cooking utensils, lids,
knives or any other metal objects on the
inductioncooking zone. These objects are
liable to heat up if they remain too close to
the magnetic field generated by the induc-
tion cooking zone.
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