Aeg-Electrolux HD634170NB Uživatelský manuál stáhnout pdf (Strana 12)

5.2 Cookware for induction

cooking zones

In induction cooking a powerful

electromagnetic field generates

an almost instant heat inside the

cookware.

Cookware material

• correct: cast iron, steel, enamelled

steel, stainless steel, a multi-layer bot-

tom (marked as correct by a manufac-

turer).

• not correct: aluminium, copper, brass,

glass, ceramic, 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 possi-

ble.

Cookware dimensions: induction cook-

ing zones adapt to the dimension of the

bottom of the cookware automatically to

some limit. But the minimum diameter of

the magnetic part of the bottom of the

cookware is in relation to the diameter

of the cooking zone:

Cooking

zone

Minimum diameter

of cookware

Front 185 mm

Rear 120 mm

5.3 Examples of cooking

applications

The data in the table is for guidance on-

ly.

Heat

set-

ting

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 ingredi-

ents

6-7 Gentle fry: escalope, veal cor-

don bleu, cutlets, rissoles, saus-

ages, liver, roux, eggs, pan-

cakes, doughnuts

as re-

quired

Turn halfway through

7-8 Heavy fry, hash browns, loin

steaks, steaks

5-15

min

Turn halfway through

12

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