
5. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
5.1 Cookware
Use the hob only with original
wok with round bottom.
WARNING!
Do not use cookware with flat
bottom. Safe operation in
accordance with EN60335 can
only be guaranteed with the
wok pan supplied with the hob.
For induction cooking zones a
strong electro-magnetic field
creates the heat in the
cookware very quickly.
Cookware material
• correct: cast iron, steel, enamelled
steel, stainless steel, the bottom made
of multi-layer (with correct mark from a
manufacturer).
• not correct: aluminium, copper,
brass, glass, ceramic, porcelain.
Cookware is correct for an induction
hob if:
• some water boils very quickly on a
zone set to the highest heat setting.
• a magnet pulls on to the bottom of the
cookware.
5.2 The noises during operation
If you can hear:
• crack noise: cookware is made of
different materials (sandwich
construction).
• whistle sound: you the cooking zone
with high power level and the
cookware is made of different materials
(sandwich construction).
• humming: you use high power level.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not
refer to hob malfunction.
5.3 Energy saving
• If it is possible, always put the lids on
the cookware.
• Put cookware on a cooking zone
before you start it.
• Use the residual heat to keep the food
warm or to melt it.
5.4 Öko Timer (Eco Timer)
To save energy, the heater of the cooking
zone deactivates before the count down
timer sounds. The difference in the
operation time depends on the heat
setting level and the length of the cooking
operation.
5.5 Cooking with the wok
The induction wok is best for preparing "a
la minute" dishes, in particular Chinese
specialities. The food is continuously
turned during the short frying time.
Induction heating system allows you to
cook very quickly and at high heat level.
As a result meat and fish stay succulent
and vegetables keep their colour, taste
and vitamins.
At the heat setting 9 and above the
induction wok has a high power with very
fast reaction time. Fat and oil become too
hot very quickly. When it starts to smoke,
it is too hot. Power function must be used
only for a short time if you cook with small
quantity of food or oil. There is the risk of
damage to the wok pan.
The frying temperature can be estimated
by testing with a wooden spoon. Hold the
handle of a wooden spoon in the hot fat. If
small bubbles rise to the surface, the
frying temperature has been reached. If
there are no bubbles, the frying
temperature has not yet been reached.
Cooking methods
Stir-frying
• Swirl the wok with oil.
• Cut the ingredients into small pieces.
Add sauces and seasonings and
quickly fry over a high heat while
stirring continuously.
ENGLISH
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