Manual Etna a 361 k (page 43 of 50) (Dutch)

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USE/PANS

PANS

Overheating protection

The appliance may become overheated if:

n the pan does not conduct the heat adequately;

n fat or oil is heated at a high setting;

n there is insufficient circulation of air (see also

ventilation protection in the installation part of

this manual).

In the event of overheating the result will be that

the cooking zone in question or all the cooking

zones will display one of the following reactions:

n the hob will reduce the power supplied slightly

(this is not visible in the cooking settings in the

displays);

n if this does not help, the hob switch off and a

series of dashes will appear in the displays.

As soon as the cooking zone(s) has/have cooled

down sufficiently, the dashes disappear and the

cooking zones remain switched off.

Prevent the overheating protection becoming

activated by:

n using pans that are good conductors of heat;

n heating up fat or oil at a lower setting;

n making sure there is sufficient ventilation.

If, despite the above-mentioned measures having

been taken, the overheating protection becomes

activated again, contact the service department or

a professionally qualified specialist.

Optimal use of the hob

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.

1. Heat loss and hot handles with a conventional

hob.

2. No heat loss and cold handles with induction

cooking.

Grains of sand may cause scratches which cannot

be removed.

n Only put pans with a clean base on the cooking

surface.

n Always pick pans up to move them.

n Do not use the hob as a worktop.

Slide the bottom of the pan across a damp cloth,

before you put the pan on the cooking surface.

This will prevent grains of sand or the like being

transferred to the hob surface.

1. Always pick pans up; never slide them.

2. Always keep the lid on the pan when cooking, in

order to avoid energy loss.

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. The diameter of the cooking zones is:

front left and rear right 20 cm, front right and rear

left 16 cm.

The induction hob adopts to the diameter of the

pan automatically. With smaller pans, there is no

loss of energy, but the power is less compared to

larger pans. The minimum pan base diameter is

12 cm.

You can check for yourself whether your pans are

suitable using a magnet.

A pan is suitable if:

n the base of the pan is attracted by the magnet;

n 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.

Pans with a base which is not magnetic or is not

suitable for electric cooking are unsuitable for use

on the induction hob.

Suitable:

n Special stainlesssteel pans for induction

cooking;

n Solid enamelled pans;

n Enamelled cast-iron pans.

Unsuitable:

n Earthenware,

n Aluminium,

n Plastic,

n Copper,

n China

n Stainless steel.

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:

n 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;

n 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.

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Etna a 361 k Manual

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