Zanussi ZIFN644K User Manual - Page 12

Examples Of Cooking Applications

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The bottom of the cookware must be as thick and flat as possible. Ensure pan bases are clean and dry before placing on the hob surface. Cookware dimensions Induction cooking zones adapt to the dimension of the bottom of the cookware automatically. The cooking zone efficiency is related to the diameter of the cookware. The cookware with a diameter smaller than the minimum receives only a part of the power generated by the cooking zone. Refer to "Technical data". THE NOISES DURING OPERATION If you can hear: • crack noise: cookware is made of different materials (a sandwich construction). • whistle sound: you use a cooking zone with a high power level and the cookware is made of different materials (a sandwich construction). • humming: you use a high power level. • clicking: electric switching occurs. • hissing, buzzing: the fan operates. The noises are normal and do not indicate any malfunction. EXAMPLES OF COOKING APPLICATIONS The correlation between the heat setting of a zone and its consumption of power is not linear. When you increase the heat setting, it is not proportional to the increase of the consumption of power. It means that a cooking zone with the medium heat setting uses less than a half of its power. The data in the table is for guidance only. Heat setting - 1 1 - 2 1 - 2 2 - 3 3 - 4 4 - 5 4 - 5 6 - 7 7 - 8 9 Use to: Time (min) Hints Keep cooked food warm. as necessary Put a lid on the cookware. Hollandaise sauce, melt: butter, chocolate, gelatine. 5 - 25 Mix from time to time. Solidify: fluffy omelettes, baked 10 - eggs. 40 Cook with a lid on. Simmer rice and milkbased dishes, heat up ready-cooked meals. 25 - Add at least twice as much liquid 50 as rice, mix milk dishes halfway through the procedure. Steam vegetables, fish, meat. 20 - Add a couple of tablespoons of 45 liquid. Steam potatoes. 20 - Use max. ¼ l of water for 750 g 60 of potatoes. Cook larger quantities of food, 60 - Up to 3 l of liquid plus ingredi- stews and soups. 150 ents. Gentle fry: escalope, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts. as necessary Turn halfway through. Heavy fry, hash browns, loin steaks, steaks. 5 - 15 Turn halfway through. Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips. 12

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The bottom of the cookware must be
as thick and flat as possible.
Ensure pan bases are clean and dry
before placing on the hob surface.
Cookware dimensions
Induction cooking zones adapt to the dimension of
the bottom of the cookware automatically.
The cooking zone efficiency is related to the
diameter of the cookware. The cookware with a
diameter smaller than the minimum receives only a
part of the power generated by the cooking zone.
Refer to "Technical data".
THE NOISES DURING OPERATION
If you can hear:
•
crack noise: cookware is made of different
materials (a sandwich construction).
•
whistle sound: you use a cooking zone with a
high power level and the cookware is made of
different materials (a sandwich construction).
•
humming: you use a high power level.
•
clicking: electric switching occurs.
•
hissing, buzzing: the fan operates.
The noises are normal and do not indicate
any malfunction.
EXAMPLES OF COOKING APPLICATIONS
The correlation between the heat setting of a zone
and its consumption of power is not linear. When
you increase the heat setting, it is not proportional
to the increase of the consumption of power. It
means that a cooking zone with the medium heat
setting uses less than a half of its power.
The data in the table is for guidance
only.
Heat setting
Use to:
Time
(min)
Hints
- 1
Keep cooked food warm.
as nec-
essary
Put a lid on the cookware.
1 - 2
Hollandaise sauce, melt: butter,
chocolate, gelatine.
5 - 25
Mix from time to time.
1 - 2
Solidify: fluffy omelettes, baked
eggs.
10 -
40
Cook with a lid on.
2 - 3
Simmer rice and milkbased
dishes, heat up ready-cooked
meals.
25 -
50
Add at least twice as much liquid
as rice, mix milk dishes halfway
through the procedure.
3 - 4
Steam vegetables, fish, meat.
20 -
45
Add a couple of tablespoons of
liquid.
4 - 5
Steam potatoes.
20 -
60
Use max. ¼ l of water for 750 g
of potatoes.
4 - 5
Cook larger quantities of food,
stews and soups.
60 -
150
Up to 3 l of liquid plus ingredi-
ents.
6 - 7
Gentle fry: escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts.
as nec-
essary
Turn halfway through.
7 - 8
Heavy fry, hash browns, loin
steaks, steaks.
5 - 15
Turn halfway through.
9
Boil water, cook pasta, sear meat (goulash, pot roast), deep-fry chips.
12