Cookware For Induction; Which Cooking Zone Should You Use Based On Your Cookware - Blomberg MCN 5410 User Manual

99635791EN.qxd 03/03/05
2 2 / USING YOUR APPLIANCE
• •

COOKWARE FOR INDUCTION

• • The induction principle
A
A
Inductor
B
Electronic board
C
Induced electric current
The principle of induction is based on a
magnetic phenomenon.
When you place your cookware on a cooking
zone and you turn it on, the electronic boards
in your cooking hob produce "induced" cur-
rents in the bottom of the cookware and
instantly raise its temperature. This heat is
then transferred to the food, which is simme-
red or seared depending on your settings.
• • Cookware
Most cookware is compatible with induction.
Only glass, terra cotta, aluminium without a
special finish on the bottom, copper and
some non-magnetic stainless steels do not
work with induction cooking.
We recommend that you select cookware
with a thick, flat bottom. The heat will be dis-
tributed better and cooking will be more uni-
form.
By choosing cookware that displays this logo
on its bottom or on its packaging, you can be
certain that it is perfectly compatible with
your hob under normal operating conditions.
To help you choose, a list of cookware is pro-
vided with this guide.
13:51 Page 39
• • WHICH COOKING ZONE
SHOULD YOU USE BASED ON
YOUR COOKWARE?
Cooking
zone
1 1 6 6 c c m m
1 1 8 8 c c m m
C
2 2 1 1 c c m m
B
Tip
+
To check the suitability of your cook-
-
ware:
Place the vessel on a cooking zone at
power level 4.
If the display remains on, your cookware is
compatible.
If the display flashes, your cookware cannot
be used with induction cooking.
You can also use a magnet to test the cook-
ware.
If a magnet "sticks" to the bottom of the
cookware, it is compatible with induction.
39
Cookware to use
1 1 0 0 . . . . . . . . . . 1 1 8 8 c c m m
1 1 2 2 . . . . . . . . . . 2 2 2 2 c c m m
1 1 8 8 . . . . . . . . . . 2 2 4 4 c c m m