Atag HI571A Bedienungsanleitung Seite 48

general information
how it works
A magnetic field is generated in the appliance. By placing a
pan with an iron base on a cooking zone, a current is induced
in the pan base. This induced current generates heat in the
base of the pan.
The coil (1) in the hob
(2) generates a
magnetic field (3). By
placing a pan with an
iron base (4) on the
coil, a current is
induced in the base
of the pan.
easy
The electronic controls are accurate and easy to set. On the
lowest setting, you can melt chocolate directly in the pan, for
example, or cook ingredients that you would normally heat in
a bain-marie. The cooking zones have a fast-cook setting.
This switches automatically down from a high setting to a
lower one when foods boil (see page 8).
fast
Thanks to the induction hob's high power levels, bringing
food to the boil is very quick.
Cooking food through takes just as long as for other types of
cooking.
clean
The hob is easy to clean. Because the cooking zones do not
get any hotter than the pans themselves, food spills cannot
burn on.
safe
The heat is generated in the pan itself. The glass top does
not get any warmer than the pan. This means that the risk of
you burning yourself on the appliance is very small. Once a
pan has been taken away, the cooking zone cools down
quickly.
GB 20
environmentally conscious
4
3
1. Heat loss and hot
2
handles with a
conventional hob.
1
2. No heat loss and
cold handles with
induction cooking.
suitable
Special stainless-
steel pans for
induction cooking;
solid enamelled pans;
enamelled cast-iron
pans.
unsuitable
Earthenware,
aluminium, plastic,
copper, china,
stainless steel.
general information
how it works
Heat losses are minimal, because the heat is generated in
the pan itself.
For smaller pans, only that part of the zone that is in contact
with the base of the pan is activated. An associated
advantage is that the handles of the pan do not get hot due
to radiant heat around the pan.
1 2
Induction cooking makes use of a magnetic field to generate
heat. This is why the bases of the pans have to contain iron
and therefore be magnetic.
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.
pans
GB 21