Progress PAI6000E Uživatelský manuál stáhnout pdf (Strana 23)

• ... a magnet sticks to the bottom of the

cookware.

Certain cookware can make noises

when being used on induction cooking

zones. These noises are not a fault in the

appliance and do not affect operation in

any way.

Bottom of the cookware

The bottom of the cookware should be as

thick and level as possible.

Pan size

Induction cooking zones adapt automatically

to the size of the bottom of the cookware up

to a certain point. However the magnetic part

of the bottom of the cookware must have a

minimum diameter depending on the size of

the cooking zone.

Diameter of cooking

zone [mm]

Minimum diameter

of dish base [mm]

210 180

Diameter of cooking

zone [mm]

Minimum diameter

of dish base [mm]

180 145

145 120

The cookware must be placed centrally

on the cooking zone.

Tips on energy saving

Place cookware on the cooking zone

before it is switched on.

If possible, always place a lid on the

cookware.

Examples of cooking applications

The information given in the following table is

for guidance only.

Heat

setting

Cooking proc-

ess

suitable for Cook time Tips/Hints

0 Off position

1

Keeping food

warm

Keeping cooked foods

warm

as required Cover

1-2 Melting Hollandaise sauce, melt-

ing butter, chocolate,

gelatine

5-25 mins. Stir occasionally

1 - 2 Solidifying Fluffy omelettes, baked

eggs

10-40 mins. Cook with lid on

2-3 Simmering on low

heat

Simmering rice and milk-

based dishes

Heating up ready-

cooked meals

25-50 mins. Add at least twice as

much liquid as rice, stir

milk dishes part way

through cooking

3-4 Steaming

Braising

Steaming vegetables,

fish

Braising meat

20-45 mins. With vegetables add

only a little liquid (a few

tablespoons)

4-5 Boiling Steaming potatoes 20-60 mins. Use only a little liquid, e.

g.: max. ¼ l water for

750 g of potatoes

4-5 Boiling Cooking larger quanti-

ties of food, stews and

soups

60-150 mins. Up to 3 l liquid plus in-

gredients

6-7 Gentle frying Frying escalope, veal

cordon bleu, cutlets, ris-

soles, sausages, liver,

roux, eggs, pancakes,

doughnuts

Steady frying Turn halfway through

cooking

progress 23

1 2 ... 18 19 20 21 22 23 24 25 26 27 28 ... 59 60

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