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FR 10
Casseroles par induction
La cuisson par induction impose certaines caractéristiques aux
casseroles.
Attention
Des casseroles qui ont été utilisées pour la cuisson au gaz ne sont
plus adaptées à la cuisson par induction.
Utilisez seulement une casserole appropriée pour la cuisson à
l’induction :
º un fond epais de 2,25 mm ;
º avec un fond plat.
Les casseroles les mieux appropriées sont celles ayant la marque
« Class induction ».
Conseil
Vous pouvez contrôler vous-même avec un aimant si vos casseroles
conviennent à la cuisson par induction. Si l’aimant est attiré par le
fond de la casserole, la casserole convient à la cuisson par induction.
Approprié Inadequat
Acier inoxydable spécial La faïence
Class Induction L’acier inoxydable
Les casseroles solides en émail La porcelaine
Les casseroles en fonte émaillées Le cuivre
Le plastique
L’aluminium
Attention
Soyez prudent en utilisant des casseroles en tôle émaillée :
º l’émail peut sauter (l’émail se détache de la tôle) lorsque vous
enclenchez la plaque de cuisson sur une position élevée alors
que le contenu de la casserole est en train de se dessécher ;
º le fond de la casserole peut se déformer sous l’eff et d’une
surchauff e par exemple ou en raison de l’utilisation d’une
puissance trop élevée.
UTILISATION Casseroles
10


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