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ATAG HI 271 G Manual

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GB 19
general information
pans
attention
Be careful with enamelled sheet-steel pans. These can be
damaged if they are used for induction cooking, particularly if
their bases are too thin.
With enamelled sheet-steel pans:
• the enamel may chip (the enamel comes loose from the
steel), if you switch the hob on at a high setting when the
pan is (too) dry;
• the base of the pan may warp - due, for example, to
overheating or to the use of too high a power level.
Never use pans with a misshapen base. A hollow or rounded
base can interfere with the operation of the overheating
protection, so that the appliance becomes too hot. This may
lead to the glass top cracking and the pan base melting.
Damage arising from the use of unsuitable pans or from
boiling dry is excluded from the guarantee.
noise in the base of the pan
While cooking, you will be able to hear a rattling noise in the
base of the pan. This is harmless. The noise is due to the
high power of the cooking zone having an effect on the base
of the pan.
Reduce the rattling noise by selecting a lower setting.
pressure cookers
Induction cooking is very suitable for cooking in pressure
cookers. The cooking zone reacts very quickly, and so the
pressure cooker is quickly up to pressure. As soon as you
switch a cooking zone off, the cooking process stops
immediately.
GB 18
environmentally conscious
Heat losses are minimal, because the heat is generated in
the pan itself.
For smaller pans, only that part of the zone that is in contact
with the base of the pan is activated. An associated
advantage is that the handles of the pan do not get hot due
to radiant heat around the pan.
pans
Induction cooking makes use of a magnetic field to generate
heat. This is why the bases of the pans have to contain iron
and therefore be magnetic.
suitable
You can check for yourself whether your pans are suitable
using a magnet.
A pan is suitable if:
• the base of the pan is attracted by the magnet;
• the pan is suitable for electric cooking.
You should only use pans with a thick (minimum 2.25 mm),
flat base which are suitable for induction cooking. The best
are pans with the "Class Induction" quality mark.
unsuitable
Pans with a base which is not magnetic or is not suitable for
electric cooking are unsuitable for use on the induction hob.
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1. Heat loss and hot
handles with a
conventional hob.
2. No heat loss and
cold handles with
induction cooking.
Special stainless-
steel pans for
induction cooking;
solid enamelled pans;
enamelled cast-iron
pans.
Earthenware,
aluminium, plastic,
copper, china,
stainless steel.
12
general information
how it works
… 44


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