Function; Suitable Cookware; Energy-Effi Cient Cooking - Silvercrest SDI 3500 A1 Bedienungsanleitung

Function

Whilst standard hotplates heat up themselves, in an induction hotplate the heat is
created in the base of the cookware. The hob itself does not heat up; it becomes
hot when food is heated upon it in a pan and the heat from the pan refl ects onto
the hob. (Reverse heating).
This is caused by an energy fi eld that generates heat only in magnetically con-
ductive materials, for example, pans made of iron. In other materials, such as
porcelain, glass or ceramic, the energy fi eld cannot generate any heating eff ect.

Suitable cookware

Only use cookware that is suitable for induction hobs:
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Only use cookware that is suitable for the size of the hob 1/2. This the only
way to ensure that the induction hob functions perfectly. The base of the pan
may not be uneven, rather, it must sit fl at.
The diameter may not be less than 16 cm to ensure that the energy fi eld has an
eff ect. Do not use pans with a diameter in excess of 26 cm.
Energy-effi cient cooking
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Suitable cookware consists of pots and pans with a base made of steel or
cast iron. You can identify these either by means of the markings on the pan
or by ascertaining whether a magnet clings to the base of the pan.
Unsuitable cookware is made from any kind of metal that is non-magnetic,
such as aluminium, copper and stainless steel, as well as non-metallic vessels
made of porcelain, glass, ceramic, plastics, etc.
If unsuitable cookware is placed on the hobs 1/2, "E0" appears in the
relevant display 0/u.
Thin pan bases are better suited to induction cooking than thick sandwich
bases. The very short response times to setting modifi cations (short preheating
period, rapid and controllable browning) are not possiblewhen pans with
thick bases are used.
In order to use the energy, which is needed for heating food, in the most en-
vironmentally friendly way, we recommend using a pan with a wide diameter
and one that is not very deep instead of a deep pan with a small diameter.
The food is heated more quickly since the surface area of the pan being
heated is greater with a large diameter. Never use pans with a diameter
greater than 26 cm.
If you want to heat food quickly, place a lid on the pan. This ensures that less
heat escapes.
SDI 3500 A1