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EN 5
USE
Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
Pans that have already been used for cooking on a gas hob are
no longer suitable for use on an induction hob.
Only use pans that are suitable for electric and induction cooking
with:
a thick base (minimum 2.25 mm);
a flat base.
The best are pans with the ‘Class Induction’ quality mark.
Tip
You can check for yourself whether your pans are suitable using a magnet.
A pan is suitable if the base of the pan is attracted by the magnet.
Suitable Unsuitable
Special stainless steel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Attention
Be careful with enamelled sheet-steel pans:
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;
the base of the pan may warp - due, for example, to overheating or
to the use of too high a power level.
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Others manual(s) of Pelgrim IDK894

Pelgrim IDK894 Installation Guide - English, German - 2 pages

Pelgrim IDK894 Additional guide - Dutch - 1 pages

Pelgrim IDK894 Installation Guide - Dutch, French - 2 pages


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