Zanussi ZIS84X Bedienungsanleitung PDF herunterladen (Seite 8)

Cookware material

• correct: cast iron, steel, enamelled steel, stainless

steel, a multi-layer bottom (marked as correct by a

manufacturer).

• not correct: aluminium, copper, brass, glass, ceram-

ic, porcelain.

Cookware is correct for an induction hob if …

• ... some water boils very quickly on a zone set to the

highest heat setting..

• ... a magnet pulls on to the bottom of the cookware.

The bottom of the cookware must be as thick and

flat as possible.

Cookware dimensions : induction cooking zones adapt

to the dimension of the bottom of the cookware auto-

matically to some limit. But, the magnetic part of the

bottom of the cookware must have a minimum diameter

of approximately 3/4 of the cooking zones.

Operating noises

If you can hear

• cracking noise: cookware is made of different materi-

als (Sandwich construction).

• whistling: you use one or more cooking zones with

high power levels and the cookware is made of dif-

ferent materials (Sandwich construction).

• humming: you use high power levels.

• clicking: electric switching occurs.

• hissing, buzzing: the fan operates.

The noises are normal and do not refer to any defects.

Energy saving

•

If possible, always put the lids on the cookware.

• Put cookware on a cooking zone before you start it.

Examples of cooking applications

The data in the table is for guidance only.

Heat

setting

Use to: Time Hints

1 Keep cooked foods warm as re-

quired

Cover

1-2 Hollandaise sauce, melt: butter, chocolate,

gelatine

5-25 min Mix occasionally

1-2 Solidify: fluffy omelettes, baked eggs 10-40

min

Cook with a lid on

2-3 Simmer rice and milkbased dishes, heating

up ready-cooked meals

25-50

min

Add at least twice as much liquid as rice,

stir milk dishes part way through

3-4 Steam vegetables, fish, meat 20-45

min

Add a few tablespoons of liquid

4-5 Steam potatoes 20-60

min

Use max. ¼ l water for 750 g of potatoes

4-5 Cook larger quantities of food, stews and

soups

60-150

min

Up to 3 l liquid plus ingredients

6-7 Gentle fry: escalope, veal cordon bleu, cut-

lets, rissoles, sausages, liver, roux, eggs,

pancakes, doughnuts

as re-

quired

Turn halfway through

7-8 Heavy fry, hash browns, loin steaks, steaks 5-15 min Turn halfway through

1 2 3 4 5 6 7 8 9 10 11 12 13 ... 31 32

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