Pans For Induction; Energy Saving - Inventum BV010 Mode D'emploi

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pans for induction

• Use pans with a thick, flat bottom with
the same diameter as the cooking zone
concerned. This reduces cooking time.
• A pan should always be placed in the
centre of the cooking zone.
• When cooking in ovenproof or heat-
resistant glass or porcelain dishes,
observe the manufacturer's instructions.
• If you are cooking on the glass cooking section in a pan with a strongly reflecting (light metal surface) or thick bottom,
it may take longer for the dish to start boiling (up to 10 minutes extra). If you want to bring a large quantity of liquid to the
boil, the use of a pan with a flat dark bottom is recommended.
• The cooking zone can become damaged:
- if you switch it on without a pan on it or with an empty pan;
- if you use an unsuitable pan, for example, with a bottom that is not flat or is spherical, or a pan with a diameter that is
too small;
- do not use earthenware dishes, these cause scratches on the ceramic plate;
• Dry the bottom of the pan completely before you place it on the cooking section so that the heat is properly conducted
and the cooking zone is not damaged.

ENERGY SAVING

• The use of pans of which the bottom is somewhat hollow is recommended, because the heat of the cooking zone is
properly transferred in that case.
• The diameter of the bottom of the frying and cooking pans must match the diameter of the cooking zone. If the pan is
too small, there will be heat loss and the cooking zone can be damaged.
• Always use a lid on the pan to reduce cooking time.
• Choose a pan of the right size to suit the amount of food you want to cook. Small amounts in large pans mean energy will
be wasted.
• Reduce the power when the liquid is boiling.
• Do not use too much moisture or fat. Cooking or frying takes longer if you use too much.
• Select the correct power for the different cooking possibilities.
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