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Beschikbare talen
Beschikbare talen
To check if pans are compatibles:
• Put a little water in a pan placed on an induc-
tion heating zone set at level [ 9 ].This water
must heat in a few seconds.
• A magnet stucks on the bottom of the pan.
Certain pans can make noise when they are
placed on an induction cooking zone. This noise
doesn't mean any failure on the appliance and
doesn't influence the cooking operating.
Examples of cooking power setting
(the values below are indicative)
1 to 2
Melting
Reheating
2 to 3
Simmering
Defrosting
3 to 4
Steam
4 to 5
Water
6 to 7
Medium cooking
Simmering
7 to 8
Cooking
9
Frying, roosting
Boiling water
P
Frying, roosting
Boiling water
Maintenance and cleaning
Switch-off the appliance before cleaning.
Do not clean the hob if the glass is too hot be-
cause they are risk of burn.
• Remove light marks with a damp cloth
with washing up liquid diluted in a little wa-
ter. Then rinse with cold water and dry the
surface thoroughly.
• Highly corrosive or abrasive detergents and
cleaning equipment likely to cause scratches
must be absolutely avoided.
• Do not ever use any steam-driven or pres-
sure appliance.
All manuals and user guides at all-guides.com
Pan dimension
The cooking zones are, until a certain limit, au-
tomatically adapted to the diameter of the pan.
However the bottom of this pan must have a
minimum of diameter according to the corres-
ponding cooking zone.
To obtain the best efficiency of your hob, please
place the pan well in the centre of the cooking
zone.
• Do not use any object that may scratch the
ceramic glass.
• Ensure that the pan is dry and clean. Ensure
that there are no grains of dust on your ce-
ramic hob or on the pan. Sliding rough sauce-
pans will scratch the surface.
• Spillages of sugar, jam, jelly, etc. must be re-
moved immediately. You will thus prevent the
surface being damaged.
Sauces, butter, chocolate, gelatine
Dishes prepared beforehand
Rice, pudding, sugar syrup
Dried vegetables, fish, frozen products
Vegetables, fish, meat
Steamed potatoes, soups, pasta,
fresh vegetables
Meat, lever, eggs, sausages
Goulash, roulade, tripe
Potatoes, fritters, wafers
Steaks, omelettes, fried dishes
Water
scallops, steaks
Boiling significant quantities of water
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