Klarstein NOTO ENDURANCE Bedienungsanleitung Seite 12

EN
12
Special features of induction hobs
• The base diameter of the cookware should always match that of the hob.
If a small base diameter is used on a large hob, a weaker magnetic field
is generated. In this case, the cooker may not be able to "recognise" the
cookware and no heat will be generated.
• Note: The diameter and power of your hob may affect the heat transfer
properties of the cookware.
• A slight noise may be produced by the induction cooker during cooking. This
is not harmful to the cookware and does not affect the cooking performance.
Cooking temperature
• Use low and medium temperatures for coated cookware on all types of hobs
to allow gradual and even heating of the cookware.
• High temperatures should only be used to heat water or to reduce sauces
and broths. For searing, switch to a higher temperature until the cookware is
sufficiently preheated. After the food has been added, the heat can be turned
down.
Oils and fats
• Add some oil/fat to the cookware before starting the heating process. This
improves both the taste and searing of the food. Never allow the oil/fat to
get so hot that it smokes. If it does, let the cookware cool down first before
continuing to cook.
• Not all oils/fats are equally suitable for cooking and frying. As a general rule,
the more unsaturated fatty acids an oil contains, the less suitable it is for
frying. Only use suitable oils.
Smoking temperatures
Oil/Fat
Butter or olive oil, cold pressed
Margarine or safflower oil
Clarified butter, rapeseed oil, corn oil or coconut oil
Refined sunflower, olive or peanut oil
Palm seed fat
Roasting without fat
Even if you want to avoid using fat during preparation, we recommend rubbing
the bottom of the cookware with 1-2 drops of oil
- the base should have a very thin coat of fat. As soon as the required
temperature has been reached, reduce the energy supply and place the food in
Smoking
temperature
approx. 130°C
approx. 175°C
approx. 200°C
approx. 220°C
approx. 240°C