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Rommelsbacher CT2215IN Manual

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We are pleased you decided in favour of this superior induction cooking plate and
would like to thank you for your confidence. Its easy operation and wide range of
applications will certainly fill you with enthusiasm as well. To make sure you can
enjoy using this appliance for a long time, please read through the following notes carefully
and observe them. Keep this instruction manual safely. Hand out all documents to third persons
when passing on the appliance. Thank you.
General notes for cooking with induction
Cooking with induction is based upon a heating principle that is completely different from cooking
on conventional cooktops: The heat is generated straight in the pot bottom by eddy currents.
The cooktop itself is not heated, but only the bottom of the cooking vessel. Consequently, the
usual heat losses are avoided and the efficiency of the energy expended is optimized.
Advantages of induction cooking
• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves
up to 50 % in comparison with other cooking methods).
• The induction cooktop generates or interrupts the heat supply immediately after the acti-
vation of the control. This efficient energy utilisation allows for an exact control of the heat
supply and is furthermore time-saving in the cooking process.
• A further amount of time is saved on account of the extreme speed by which energy is available
after switch-on. No waiting times! For instance, when heating 2 l of water you will be 60 %
quicker than you are on conventional cooktops!
• Induction cooking provides for extra safety: Even when the cooking utensils are removed
from the cooktop without having turned it off, the heating process is interrupted automatically.
In case a cloth or another combustible material should be placed on the cooktop by accident,
it cannot burn even if the cooktop has been activated. After the cooking process, nothing but
the residual heat emitted by the pot is noticeable on the glass ceramic plate.
• The cooking surface is very easy to clean. As it is not heated directly, leftovers cannot scorch.
Neither do you have to wait for it to cool before cleaning.
Selecting pots and pans
• Suitable: any flat-bottomed (12 - 26 cm in diameter) cooking utensils made of iron, such as
enamelled pots, pots made of cast iron or of magnetic stainless steel. Thin pot bottoms are
more suitable for induction cooking than thick sandwich bottoms. The very short response
times to setting changes (short pre-heating time, quick dosable searing) are at thick pot
bottoms only possible to a limited extent.
• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as
any pots having a pot diameter of less than 12 cm.
Tip: Check by means of a magnet whether the pot bottom is suitable. If the magnet clings to
the outside of the pot bottom, the vessel is qualified for induction cooking.
Intended use
The appliance is designed for cooking food and is meant for domestic use only. Other uses or
modifications of the appliance are not intended and harbour considerable risks. For damage
arising from not intended use, the manufacturer does not assume liability. The appliance is not
designed for commercial use.
Introduction
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