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Ustensiles de cuisson
- appropriés :
inox à fond magnétisable,
acier émaillé,
fonte.
- non appropriés :
inox à fond non magnétisable,
aluminium ou cuivre,
verre, céramique ou faïence.
Si vous n'êtes pas sûr que votre casserole convient à l'induc
-
tion, prenez un aimant et approchez-le du fond de la casse-
role. S'il reste accroché au fond, celle-ci convient.
Veuillez noter que les particularités d'utilisation du fond de la
casserole peuvent influer sur la régularité du résultat de cuis-
son.
Pour exploiter l'énergie de votre zone de cuisson, vous devez
sélectionner la taille du récipient : elle doit rester entre le
cercle intérieur et extérieur. Si la casserole est plus petite que
le repère situé le plus à l'intérieur, la zone de cuisson réagit
comme si aucune casserole n'était posée.
Souvent, c'est le diamètre maximal ou le diamètre du haut de
la casserole ou de la poêle qui est indiqué. C'est cependant
le diamètre du fond (souvent plus petit) qui importe.
Risque de brûlures !
Si le récipient de cuisson ne repose que partiellement sur
la zone de cuisson ou la zone rôtisserie, les poignées
peuvent devenir brûlantes. Centrez bien le récipient de
cuisson sur la zone de cuisson ou la zone rôtisserie.
Induction
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