Hints And Tips - IKEA FÖRDELAKTIG Bedienungsanleitung

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Hints and tips

Noises during operation
When a cooking zone is active, it may
hum briefly. This is a characteristic of
all ceramic glass cooking zones and
does not impair either the function or
the life of the appliance.
Cookware for induction cooking zones
Use the induction cooking zones
with correct cookware.
Cookware material
• correct: cast iron, steel, enamelled
steel, stainless steel, the bottom made
of multilayer (with correct mark from a
manufacturer).
• not correct: aluminium, copper, brass,
glass, ceramic, porcelain.
Cookware is correct for an induction
hob if ...
• ... some water boils very quickly on a
zone set to the highest power setting...
• ... a magnet pulls on to the bottom of
the cookware.
The bottom of the cookware must be
as thick and flat as possible.
Cookware sizes
Induction cooking zones adapt
automatically to the size of the bottom
of the cookware. But, it must have a
minimum diameter depending on the size
of the cooking zone.
Cooking Cookware diameter
zone
Ø Min.
(recommended)
All 145 mm
[mm]
Ø Max.
(recommended)
180 mm
How induction hobs function
Induction hobs function considerably
differently to conventional hobs or solid
plates. The induction coil under the glass
ceramic creates a magnetic field that
alternates quickly and which directly heats
the magnetisable base of the cookware.
The glass ceramic is only heated by the
hot cookware. If the cookware is removed
from the cooking zone, the power supply is
interrupted immediately.
Pan detection
Every cooking zone is equipped with pan
detection. The pan detection recognises
cookware with a magnetisable base that is
suitable for use with induction hobs.
If the cookware is removed during
operation or unsuitable cookware is used,
the display near the bargraph flashes with
.
If there is no cookware placed on the
cooking zone during the pan detection
time of 10 seconds:
- The cooking zone switches off
automatically after 10 seconds.
- The display of each cooking zone shows
.
Normal operating noises of the
cooktop
lnduction technology is based on the
creation of electromagnetic fields. They
may generate heat directly on the bottom
of the cookware. Pots and pans may cause
a variety of noises or vibrations depending
on the way they've been manufactured.
These noises are described as follows:
Low humming (like a transformer)
This noise is produced when cooking at a
high heat level. lt is based on the amount of
energy transferred from the cooktop to the
cookware. The noise ceases or quiets down
when the heat level is reduced.
Quiet whistling
This noise is produced when the cooking
vessel is empty. lt ceases once water or
food is placed in the vessel.
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