Induction Cooking - Fabita ordine Instructions

If the domestic appliance is not supplied with a cable and/
or suitable plug, use material suitable for the absorption
value indicated on the identification plate and the operating
temperature. If wishing to make a direct connection to the mains,
an omnipolar switch must be installed with a minimum 3 mm
opening between the contacts and appropriate for the load
indicated on the plate and in accordance with current standards
(the yellow/green ground conductor must not be disconnected by
a switch). When the appliance has been installed, the omnipolar
switch must be easily reachable.
Cooking zones_3.600 W | 1.800 W right | 1.800 W left

INDUCTION COOKING

The fundamental characteristic of the induction system is the
direct transference of heat from the generator to the cooking
recipient.
Advantages:
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The fibreglass top remains cold, the heat felt on the cooking top is
that reflected from the base of the recipient.
COOKING RECIPIENTS
The use of appropriate recipients is an essential factor for
induction cooking. Check that your pots are suitable for the
induction system. Only ferromagnetic cookware made of the
following materials is suitable for induction cooktops:
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To determine whether the cookware is suitable, check whether the
base of the pot or pan attracts a magnet.
There are other induction-capable pots and pans whose bases are
not completely ferromagnetic. To get good cooking results, we
recommend that the dimension of the ferromagnetic area of the
cookware match the size of the burner.
We advise recipients having a flat base. This way you can use the
power optimally.
Do not use recipients with a rough base to avoid scratching the
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with the laws and current standards.Grounding is mandatory
by law.
The transference of power takes place only when the
recipient is placed on the cooking zone.
The heat is generated only at the base of the recipient and
transferred directly to the food to be cooked.
Reduced heating time and low consumption of power during
the beginning of cooking, allowing a global saving of power.
Enameled steel
Cast iron
Induction-capable cookware of stainless steel.