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99625701_ML_B.qxd
19/11/04
Using your hob in all simplicity
C
hoice of saucepans - safety on induction hobs
Which pans are best adapted?
You probably already have some
suitable pans.
• Enamelled steel non-stick or
normal recipients: casserole
dishes, frying pans, saucepans and
grills for meat.
• Iron recipients: to avoid
scratching your hob's ceramic
surface, do not slide your saucepan
across the hob, or use saucepans
with enamel bases.
• Stainless steel recipients
adapted for induction cooking:
most stainless steel pans are suitable
for induction cooking (casserole
dishes, saucepans, frying pans).
• Aluminium recipients with
special bottoms: choose thick-
bottomed products that cook more
homogeneously (with a better
distribution of heat).
An "INDUCTION CLASS"
, logo can be seen on the hob.
By choosing pans with the same logo,
you can be sure that they are totally
compatible with your hob under
normal conditions of use.
To help you choose, a list of utensils
is supplied with this guide.
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09:02
Page 56
What materials are not compatible?
R
ECIPIENTS IN GLASS
THENWARE
SPECIAL BASE OR WITH A COPPER BASE
AND CERTAIN NON
LESS STEEL PANS
The "recipient" test
Thanks to its state-of-the-art
technology, your induction hob
is capable of recognising most
recipients.
Place your recipient on a zone with
the heat at position 4, for example,
if the display stays steady your
recipient is compatible. If it blinks
your recipient cannot be used for
induction cooking.
It is even possible to use pans with
bottoms that are not completely flat,
on condition that their base is not
too uneven.
,
,
CERAMIC
,
ALUMINIUM WITHOUT A
-
MAGNETIC STAIN
.
-
EAR
,
-
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