CASO Germany PRO 3500 (2365) - Manual (Page 42)

caso Pro3500 42
Advantages of the Induction Hob
• Energy-saving cooking due to direct energy transfer to the pot.
• Enhanced safety since energy is only transferred when a pot is placed on the hob.
• Energy transfer between the induction cooking zone and the base of the pot with high
degree of efficiency.
• Rapid heating.
• Low risk of burning, since the cooking surface is only heated by the base of the pot.
• Boiling over pot contents does not burn onto the hob.
• Rapid, fine-tuned control of the input power.
15.2 Instructions on Cookware
The cooking pot used for the induction cooking surface must be made of metal, have
magnetic characteristics and have a sufficient, flat bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the pot bears an inscription stating its suitability for cooking with
induction current, or perform the following magnet test:
 Place a magnet (e.g. a magnet from a magnetic board) close
to the base of your cooking pot. If it is strongly attracted then you can
use the cooking pot on the induction cooktop.
The table below serves as a guide to help you choose the correct cooking
utensils:
Suitable Cookware Unsuitable Cookware
Cookware with magnetic bottom
(ferreous). Pots made of copper, aluminium, heat-resistant
glass and other non-metallic pots
Enamel-coated steel pots with
thick bases Pots made of stainless steel without a magnet iron
core
Cast-iron pots with enamel-
coated bases
Pots that do not sit flat on the hob
Pots made of stainless steel,
multi-layered steel, stainless steel
ferrite steel or aluminium with
special base
Pots with a base diameter of less than 17,5 cm or
more than 26 cm
Please note
► Using the induction-compatible pots of some manufacturers can lead to the
occurrence of noises that are due to the design of these pots.