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It is also possible that people with other types of devices, such as a hearing aids, could experience some discomfort. Malfunction risk! The hob is equipped with a fan in the lower section. If there is a drawer under the hob it should not be used to store small objects or paper, since they could damage the fan or interfere with the cooling if they are sucked into it. There should be a minimum of 2 cm between the contents of the drawer and fan intake. Risk of injury! ¦ When cooking in a bain marie, the hob and cooking container could shatter due to overheating. The cooking container in the bain marie must not directly touch the bottom of the water- filled pot. Only use heat-resistant cookware. ¦ Saucepans may suddenly jump due to liquid between the pan base and the hotplate. Always keep the hotplate and saucepan bases dry. Elements that may damage the appliance Caution! ¦ Rough pan bases may scratch the hob. ¦ Avoid leaving empty pots and pans on the hotplate. Doing so may cause damage. ¦ Do not place hot pans on the control panel, the indicator area, or the hob frame. Doing so may cause damage. ¦ Hard or pointed objects dropped on the hob may damage it. ¦ Aluminium foil and plastic containers will melt if placed on the hotplate while it is hot. The use of laminated sheeting is not recommended on the hob. Overview The following table presents the most common damage caused: Damage Cause Measure Stains Food spillage Immediately remove spilt food using a glass scraper. Unsuitable cleaning products Only use cleaning products specifically designed for glass-ceramic hobs. Scratches Salt, sugar and sand Do not use the hob as a tray or working surface. Pans with rough bottoms may scratch Check pans. the glass ceramic Fading Unsuitable cleaning products Only use cleaning products specifically produced for glass- ceramic hobs. Contact with pans Lift pots and pans before moving them around. Chips Sugar, substances with a high sugar Immediately remove spilt food using a glass scraper. content Protecting the environment Unpack the appliance and dispose of its packaging in such a way that no damage is caused to the environment. Environmentally-friendly disposal of waste products This appliance conforms to the Waste Electrical and Electronic Equipment Directive WEEE 2002/ 96/ EC. This directive defines the framework for recycling used appliances within European territory Energy-saving advice ¦ Always place the correct lid on cookware. Cooking with an uncovered pan will result in a four-fold increase in energy use. Use a glass lid to provide visibility and avoid having to lift the lid. ¦ Use cookware equipped with a solid, flat bottom. Curved pan bases increase energy consumption. ¦ The diameter of the pan base must match the size of the hotplate. If not, energy may be wasted. Note: The manufacturer normally indicates the pan's upper diameter. This is normally greater than the diameter of the pan's base. ¦ Choose cookware of a size suited to the amount of food you are going to cook. A large pan that is only half full will use a lot of energy. ¦ Use a small amount of water when cooking. This saves energy, and vegetables retain their vitamins and minerals. ¦ Select a lower power level. Induction cooking Advantages of induction cooking Induction cooking represents a radical change from the traditional method of heating; the heat is generated directly in the pan. It therefore offers a number of advantages: ¦ Time savings for cooking and frying; since the pan is heated directly. ¦ Energy is saved. ¦ Care and cleaning are simpler. Foods that have spilt do not burn as quickly. ¦ Heat and safety control; the hob supplies or cuts off power immediately when the control knob is turned on. The induction hotplate stops supplying heat if the pan is removed without having previously switched it off. Suitable pans Ferromagnetic pans Only ferromagnetic pans are suitable for induction cooking, these may be made from: ¦ enamelled steel ¦ cast iron ¦ special cutlery for stainless steel induction pan To determine whether a pan is suitable, check to see if a magnet will stick to it. Other suitable cookware for induction There are other types of cookware especially made for induction whose base is not entirely ferromagnetic. When using large cookware on a smaller ferromagnetic zone, only the ferromagnetic zone heats up, so heat might not be uniformly distributed. Cookware with aluminium on the base reduce the ferromagnetic zone, so less heat may be supplied or be difficult to detect. For good cooking results, the diameter of the cookware's ferromagnetic area should match the size of the hotplate. If cookware is not detected on a hotplate, try it on the next smaller hotplate down. Unsuitable pans Never use pans made from: ¦ common thin steel ¦ glass ¦ earthenware ¦ copper ¦ aluminium Characteristics of the pan base The characteristics of the pan base may affect the uniformity of the cooking results. Pans made from materials which help diffuse heat...

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