Bedienungsanleitung Mia IKP2210 (Seite 17 von 20) (Deutsch, Englisch)

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table cloth…). Do not place the appliance near or onto hot surfaces or other strong heating devices

(i.e. cookers, open fire, heaters…).

Use pans and other utensils suitable and designed for use with induction cooking plates and

featuring the correct diameter of minimum 20 to 26 cm only. This will guarantee the best result.

It is recommended not to put metallic utensils (i.e. knives, pot or pan covers etc.) on the cooking

plate in case of switching on the appliance, they might get hot.

Attention! This may cause electrical shock! Do not insert any objects (i.e. wires, or tools into the

ventilation slots.

Attention! Danger of burning! Do not touch the hot surface of the glass field. Please note: Even

though the induction cooking plate does not heat up itself during cooking,

the temperature of the heated cookware heats up

the cooking plate!

The system of induction cooking

The induction cooking plate and the cookware placed on it build up one unit by reason of electro-

magnetism. The emerging energy will change into heat directly in the bottom of the cookware.

This avoids heat loss which is caused by constant heating and permanent keeping warm on standard

cooking plates. It is not necessary to preheat, the induction cooking plate. When connected it always

is in the “Standby Mode”, without any power consumption.

Technical operating mode

A copper induction spool under the glass plate generates an alternating electro-magnetic field.

The eddy current creates magnetic fields which directly heat up the bottom of the cooking ware.

The eddy current changes immediately into heat. The glass plate itself stays cold. But the hot bottom of

the cookware releases its heat to the glass plate and heats it up. This means saving time and energy,

because compared with common cooking plates the cookware is heated up, not the heating element and

the glass plate itself. The heat input promptly adapts the changed settings and can be controlled in small

steps. The induction cooking plate reacts to change settings just as far as a gas stove. The energy

reaches the pot immediately without having to heat up other materials first. Induction technology

combines fast reaction with the basic advantage of highly precise adjustment of the heat consumption.

Suitable cookware

The most important is that the heat conductance of the cooking ware is extremely well, to guarantee a

constant heat distribution. The bottom of the cookware used with the induction plate has to be magnetic

(ferromagnetic). Recommended for use are enamelled pots made of magnetic steel, roasting tins made of

cast iron or special stainless steel cooking ware with a special steel “sandwich” bottom. The specialized trade

sells suitable cookware. Suitable is all cookware with a spiral symbol graven into its bottom.

Tip: Test with a magnet if the cookware you plan to use is suitable for induction cooking.

Note: Do not use cookware made of glass, ceramic or aluminium. This kind of cookware is

not suited for use with induction cooking plate.

Advantages of an induction cooking plate

Energy transfer only while cookware is put on the cooking plate = maximum energy saving

(up to ca. 50 %)

Heat is generated in the bottom of the cookware and immediately directed into the food. The

power preset is absorbed immediately into the cookware. This guarantees extremely high cooking speed.

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