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IT GB FR
Pentolame
(Fig. 3)
- se una calamita
avvicinata al fondo di
un recipiente rimane
attratta questa può già
essere una pentola
adatta alla cottura ad
induzione.
- preferire pentolame
dichiarato anche per
cottura ad induzione.
- pentolame a fondo
piatto e spesso.
- una pentola di 20 cm
di diametro permette di
sfruttare la massima
potenza.
- una pentola più
piccola riduce la
potenza ma non
causerà dispersione
d’energia.
E’ comunque
sconsigliabile l’utilizzo
di recipienti di
diametro inferiore a 10
cm.
- recipienti inox con
fondo multistrato o
inox ferritico se
precisato sul fondo:
per induction
- recipienti in ghisa
meglio se con fondo
smaltato per evitare
graffiature al piano
vetroceramico
- sono sconsigliati e
non convengono
recipienti in vetro,
ceramica, terracotta
recipienti in alluminio,
rame o inox non
magnetico
(austenitico).
Cooking vessels
(Fig. 3)
- a magnet-attracting
vessel may be a suitable
vessel for induction
cooking
- prefer vessels which are
especially declared to be
suitable for induction
cooking
- flat- and thick-
bottomed vessels
- a vessel with a 20-
centimeter diameter
ensures the maximum
exploitation of power
- a smaller vessel reduces
power exploitation, but
does not cause any
energy loss
We would anyhow not
recommend the use of
vessels with diameters
smaller than 10 cm.
- stainless-steel vessels
with multi-layer or
ferritic stainless-steel
bottoms when specifi-
cally suited for induction
cooking
- cast-iron preferably
enamel-bottomed vessels
to avoid scratching the
pyroceram surface
- we do not recommend
the use of any glass,
ceramic, earthenware,
alluminium, copper or
non-magnetic (austenitic)
stainless-steel vessels.
Casseroles
(Fig. 3)
- une casserole dont le
fond attire l’aimant
serait déjà una
casserole adaptée à la
cuisson à induction
- employez plutôt des
casseroles garanties
pour la cuisson à
induction
- casseroles au fond
plat et épais
- une casserole de 20
cm de diamètre vous
permettra d’exploiter
la puissance du plan de
cuisson au maximum
- une casserole plus
petite réduit la
puissance mais ne
causera pas de
déperdition d’énergie.
Nous conseillons
quand-même de ne pas
utiliser de récipients
avec un diamètre
inférieur à 10 cm.
- récipients en acier
inoxydable pourvus
d’un fond à couches
multiples ou en acier
inoxydable ferritique si
spécifiquement
produits pour cuisson
à induction
- récipients en fonte de
préférence au fond
émaillé qui ne raye pas
le plan vitrocéramique
- nous déconseillons
les récipients en verre,
en céramique, en terre
cuite, en aluminium, en
cuivre ou en acier
inoxydable non
magnétique
(austénitique).
20


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