Things To Watch Out For; Important Tips For Induction; Protection Against Overheating - Teka GKST 90 - 35 Gebrauchs- Und Montageanweisung

2. Things to watch out for

2.1 Important tips for induction

2.1.1 Induction cooking zones and cooking ware
Your hob is equipped with induction cooking zones which are characterised by high performance when it comes
to quick heating and energy saving. The heat is generated directly in the bottoms of the pots where it's needed,
without a loss of energy through the ceramic hob. That's why the energy consumption is lower than with normal
radiation heating elements.
The ceramic hob is not directly heated, though it becomes hot due to the effect of heat reflected by the pan. When
the cooking zones are switched off, a hot cooking zone is indicated by the flashing "H" (residual heat indicator). In
induction cooking zones, heating is achieved by means of an induction coil installed below the ceramic hob which
produces an electromagnetic field. With the use of magnetizable pans or dishes made of steel, steel mesh or iron
cast (suitable for induction ceramic hob), energy is transmitted directly to the bottom of the equipment.
Only use induction cooking zones with suitable cooking utensils, made of materials such as steel, steel
mesh or cast iron. Stainless steel pans with copper or aluminium bottoms and glass pans are not suitable.
When you purchase a set of pans, check for the label "Suitable for induction".

2.1.2 Protection against overheating

The ceramic hob is provided with a protection against overheating, which protects the electronics against damage.
The protection against overheating works in several stages. If there is a significant increase in the heat of the
ceramic hob, then a two-stage fan switches on. If this is not enough, then the power level mode will be deactivated
and the power for the individual cooking zones decreased or switched off completely. Full power will be available
again once the ceramic hob has cooled down.
2.1.3 General
The best transmission is obtained when the pans and the cooking zone are of equal dimension.
For the minimum or maximum pan bottom diameter for the cooking zone, please see the following table.
Cooking zones
Diameter
210 mm
180 mm
145 mm
Always use a lid. Energy is wasted if you cook without a lid placed correctly on the pan. Always take away overflow
food.
Clean the hob before using it for the first time.
Care must be taken when using double boilers (bain maries), for the simmering water may
dry up unnoticed, resulting in damage to the pot and to the hob, in the event of which no
liability will be assumed.
18
Pan bottom diameter
min.
180 mm
150 mm
120 mm
max.
220 mm
190 mm
160 mm
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