Function; Suitable Cookware; Energy-Efficient Cooking - Silvercrest SDI 3500 D4 Bedienungsanleitung

Function

Whilst standard hotplates heat up themselves, the heat in an induction hotplate is
created in the base of the cookware. The induction field itself does not heat up –
it becomes hot when food is heated up on it in a pan and the heat from the pan
reflects onto the induction field (reverse heating).
This is caused by an energy field that generates heat only in magnetically
conductive materials, for example, pans made of iron. In other materials, such as
porcelain, glass or ceramic, the energy field cannot generate any heating effect.

Suitable cookware

Only use cookware that is suitable for induction fields:
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Only use cookware that is suitable for the size of the induction field 1/3. This
the only way to ensure fault-free functioning of the induction field. Do not use a
pan with an uneven base; the pan must sit flat on the induction field.
To ensure that the energy field works properly, the pot diameter may not be less
than 10 cm. Do not use pans with a base diameter larger than 22 cm.
Never try to use both induction fields 1/3 together to heat one large cooking
vessel.
Energy-efficient cooking
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Suitable cookware consists of pots and pans with a base made of steel or
cast iron. You can identify them by means of the markings on the pan or by
ascertaining whether a magnet clings to the base of the pan.
Unsuitable cookware is made from any kind of non-magnetic metals such
as aluminium, copper, some types of stainless steel as well as non-metallic
containers made of porcelain, glass, etc. If you place unsuitable cookware
on the induction fields 1/3, "
Thin pan bases are better suited to induction cooking than thick sandwich
bases. The very short response times to modifications in the settings (short
preheating period, rapid and controllable browning) are not possible with
pans with thick bases.
In order to use the energy that is needed for heating food in the most environ-
mentally friendly way, we recommend using a pan with a wide diameter and
low height instead of a deep pan with a small diameter. The food is heated
more quickly since the surface area being heated is greater in a pan with a
large diameter. Do not use pans with a base diameter larger than 22 cm.
If you want to heat food quickly, place a lid on the pan. This ensures that less
heat escapes.
" appears in the relevant display t.
SDI 3500 D4