Important Safeguards - Eltac In 20 Bedienungsanleitung

GB Instruction Manual
Congratulations on your purchase of a very special cooking plate! The induction technology will help you
economise on time and energy to a large extent, while you will benefit from a plus in safety. To make sure you
can enjoy using your appliance for a long time, please read through the following notes carefully and observe
them. Thank you very much.

IMPORTANT SAFEGUARDS

• Before use, please read through these instructions carefully and retain for future reference. Only use the
appliance for the application described herein. Improper application will void all warranty claims.
• Make sure your mains voltage is in conformity with the details provided on the rating label. Connect unit
to alternating current only.
• Only use pots or pans suitable for induction cooking, i.e. cooking utensils that are made of ferromagnetic
material. Always keep the cooking surface and the pot bottom clean and dry.
• Do not leave any food in aluminium foil on the cooking surface, nor cutlery, pot lids or other objects made
of metal, as those may become hot.
• Never use oven sprays or stain-removers for cleaning! Special cleaning agents for the glass plate are
available with your local dealer.
• Avoid scratches on the glass plate caused by pointed or sharp objects. Protect the glass plate against
breakage by falling objects.
• Any damages resulting from non-observance of these notes will not be covered by warranty.
Caution: This appliance complies with the standards for safety and electromagnetic compatibility.
Nonetheless, persons with heart pacemakers should keep away from induction cooking plates!
We cannot verify that every heart pacemaker available on the market complies with the current standards for
safety and electromagnetic compatibility respectively and that there is no interference caused that might
affect the correct operation of the pacemaker.
There may also be malfunctions of other appliances, such as hearing aids.
INTRODUCTION
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 optimised.
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 activation 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 (8-26 cm in diameter) cooking utensils made of iron, such as enamelled pots,
cast-iron or stainless steel pots.
• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as any pots
having a pot diameter of less than 8 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.
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