Rating Plate; Operation And Handing; Functioning And Advantages Of Induction Cooktops; Instructions On Cookware - CASO DESIGN 3049 Original Bedienungsanleitung

4.5 Rating plate

The rating plate with the connection and performance data can be founded beneath
the device.

5 Operation and Handing

This chapter provides you with important notices with regard to operating the device.
Observe the following notices to avoid dangers and damages:

5.1 Functioning and Advantages of Induction cooktops

With an induction cooktop the heat is not transferred by a heating element via the
cooking utensil to the food to be cooked, but rather the necessary heat is generated
directly in the cooking pot with the aid of induction currents.
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 effi ciency.
•
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, fi ne-tuned control of the input power.
5.2

Instructions on Cookware

The cooking pot used for the induction cooking surface must be made of metal, have
magnetic characteristics and have a suffi cient, fl at bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the pot bears an inscription stating its suitability for co-
oking 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
Cookware with magnetic bottom
(ferreous).
Enamel-coated steel pots with thick
bases.
Cast-iron pots with enamel-coated bases.
Unsuitable Cookware
Pots made of copper, aluminium, heat-re-
sistant glass and other non-metallic pots.
Pots made of stainless steel without a
magnet iron core.
Pots that do not sit fl at on the hob.
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