Kleenmaid IB61 - Manual (Page 9)

7
For the user
Choice of pans
Which types of pan are most suitable?
You probably already have some suitable pans.
• PANS MADE OF ENAMELLED STEEL WITH OR WITHOUT NON-STICK COATING.
casserole, deep fryer, frying pan, grill pan, etc.
• CAST IRON PANS
To prevent the ceramic top on your hob from being scratched choose a pan with
an enamelled base, otherwise never slide the pan across the surface of the hob.
• STAINLESS STEEL PANS DESIGNED FOR INDUCTION COOKING
Most stainless steel pans are suitable for induction cooking (casseroles, sauce-
pans, frying pan, deep fryer, etc.).
• ALUMINIUM PANS WITH SPECIAL BASE
Choose pans with a heavy base, which will ensure more even cooking results
(the heat is better distributed).
• NB. Pans which do not have a completely flat base may be suitable,
however, they must not be too misshapen.
This hob carries the “CLASS INDUCTION” symbol .
By choosing a pan bearing the same symbol, you will be assured of its complete
compatibility with your hob, under normal conditions of use.
To help you in your choice, a list of ustensils is supplied with this instruction book.
Which materials are incompatible?
P ANS MADE OF GLASS, CERAMIC OR EARTHENWARE, OR OF ALUMINIUM WITHOUT A SPECIAL BASE OR OF COPPER,
OR OF CERTAIN TYPES OF NON-MAGNETIC STAINLESS STEEL.
The “pan” test
Its advanced technology enables your induction hob to recognise most types
of pan.
Place your pan on a heating zone at power setting 3:
- if the display does not flash your pan is compatible,
- if it flashes then your pan cannot be used for induction cooking.
INDUCTION