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FR 7
UTILISATION Une question d’habitude
La cuisson par induction
La cuisson par induction est rapide
La rapidité de l’appareil est surprenante au début. Notamment sur
une position de réglage élevée, une préparation arrive à ébullition
extrêmement rapidement. Pour éviter qu’un plat ne soit trop cuit ou
ne se dessèche, nous vous conseillons d’en surveiller de près la cuisson.
La puissance s’adapte
Dans la cuisson à induction, seule la surface en contact avec
la casserole est utilisée. Si vous posez une petite casserole sur une
zone plus large, la puissance s’adapte au diamètre de la casserole.
La puissance est donc réduite et il faudra plus de temps pour faire
bouillir le contenu de la casserole.
Attention
Les grains de sable peuvent provoquer des rayures qui ne partiront
plus. Veillez à ce que le fond des casserole utilisées sur la plaque
cuisson soit parfaitement propre et soulevez toujours les casseroles
pour les déplacer.
N’utilisez pas la plaque de cuisson comme zone de travail.
Vous éviterez une perte d’énergie en mettant toujours un couvercle
sur vos casseroles.
Dans la cuisson par
induction, il n’y a aucune
perte de chaleur et les
poignées restent froides.
7


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