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I N T R O D U K T I O N
111
At lave mad vha. induktion har et
antal fordele:
* På grund af
induktionskogepladens store
ydeevne, kam man meget
hurtigt få noget til at koge. Det
skal De være opmærksom på.
Bliv derfor ved apparatet. Når
det først koger, tager selve
kogningen lige så lang tid, som
på andre apparater. Kartofler
bliver altså ikke hurtigere møre,
men de kommer hurtigere i kog.
Højtryks gryder
('hurtigkog'gryder) er specielt
tilegnet induktions madlavning.
Der kommer meget hurtigt tryk
på gryden.
* Kogezonen reagerer meget
hurtigt. Hvis De slukker for en
kogezone, stopper
kogeprocessen omgående. Når
noget koger, kan der omgående
skrues ned for det. Følgerne af
den lavere ydeevnen bliver da
synlig. Selve kogezonen er
hurtig afkølet efter at gryden
fjernes.
* Den elektroniske regulering er
nøjagtig og let at indstille. Den
laveste indstilling er lavere end
på andre kogesystemer (nemlig
50 W). På den laveste indstilling,
kan De smelte chokolade direkte
i gryden. Den højste stand får
vandet meget hurtigere i kog.
De kan blive stående og vente
på det.
* Kogepladen er let at rengøre.
Keramiske kogeplader, hvor
elementerne bliver glødende,
har den ulempen, at mad kan
brænde sig fast på dem. Den
ulempe har induktions-
kogeplader ikke.
F O R D E L E
111


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