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Amica PBx5VI503FTB5SRC Manual

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The high-quality cookware is an essential condition for efcient induction cooking.
OPERATION
● Always use high-quality cookware with a perfectly at base: this will prevent local overhe-
ating, where food could stick while cooking. Pots and pans with thick steel walls provide
superior heat distribution.
● Make sure that cookware base is dry: when lling a pot or when using a pot taken out of
the refrigerator make sure its base is completely dry before placing it on the cooking zone.
This is to avoid soiling the surface of the hob.
● Lid prevents heat from escaping and thus reduces heating time and lowers energy con-
sumption.
Selecting cookware for induction cooking
Induction cooking zone The base diameter of induction cookware
Diameter (mm) Minimum (mm) Optimally (mm)
220 140 220
180 90 180
160 80 160
260 210 260
When using cookware smaller than the minimum diameter induction hob may
not work.
Energy is transferred best when cookware size corresponds to the size of the cooking zone.
The smallest and largest possible diameters are indicated in the following table and depend
on the quality of the cookware used.
Cookware base has to be at for optimal temperature control by the induction
module.
The concave base or deep embossed logo of the manufacturer interfere with
the temperature induction control module and can cause overheating of the
pot or pan.
Do not use damaged cookware such as cookware with deformed base due to
excessive heat.
… 17 …


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