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* Verwenden Sie nur Töpfe mit
einem dicken (mindestens 2,25
mm), flachen Boden, die für
Induktionskochen geeignet sind
und eventuell mit dem
Gütezeichen "Class Induction"
versehen sind.
Bei Töpfen mit einem
verformten Boden (hohl oder
gewölbt) kann der
Überhitzungsschutz nicht
funktionieren.
Siehe auch das Kapitel "Die
Töpfe" auf Seite 89 und das
Kapitel "Schutzvorrichtungen"
auf Seite 93.
S I C H E R H E I T S V O R S C H R I F T E N
88
* Verwenden Sie als Gefäße für
die Zubereitung von Gerichten
niemals Aluminium (z.B. die
Behälter von Fertiggerichten).
Wenn Aluminiumfolie auf der
Kochfläche schmilzt, ist sie nicht
mehr zu entfernen.
Schäden, die durch das
Benutzen von ungeeigneten
Töpfen oder Trockenkochen
entstehen, fallen nicht unter die
Garantie.
88


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