Pelgrim IDK664 Anleitung Seite 43

43
pans
You can check for yourself whether your pans are suitable using a magnet.
A pan is suitable if:
the base of the pan is attracted by the magnet;

the pan is suitable for electric cooking.

You should only use pans with a thick (minimum 2.25 mm), flat base which are
suitable for induction cooking. The best are pans with the "Class Induction"
quality mark.
Pans with a base which is not magnetic or is not suitable for electric cooking are
unsuitable for use on the induction hob.
Suitable:
Special stainlesssteel pans for induction cooking;

Solid enamelled pans;

Enamelled cast-iron pans.

Unsuitable:
Earthenware, aluminium, plastic, copper,china, stainless steel.
Be careful with enamelled sheet-steel pans. These can be damaged if they are
used for induction cooking, particularly if their bases are too thin.
With enamelled sheet-steel pans:
the enamel may chip (the enamel comes loose from the steel), if you switch

the hob on at a high setting when the pan is (too) dry;
the base of the pan may warp - due, for example, to overheating or to the

use of too high a power level.
Never use pans with a misshapen base. A hollow or rounded base can interfere
with the operation of the overheating protection, so that the appliance
becomes too hot. This may lead to the glass top cracking and the pan base
melting.
Damage arising from the use of unsuitable pans or from boiling dry is excluded
from the guarantee.