Bertazzoni PM36 3 I0 X - Инструкция по эксплуатации - Страница 10

10

When cooking, never use aluminum foil, never place products wrapped in aluminum foil or products deep-
frozen in aluminum packs on the cooktop.  
Aluminum foil could melt and damage the vitroceramic glass beyond repair.  

The Principle of Induction  

When an induction element, also called: ‘a heating zone’ or simply: ‘a coil’ - is switched on, the appropriate 
piece of cookware used, and a desired level of heating power selected, the electronic circuit unit (‘induction 
generator’ or ‘inverter’) powers up the induction element which creates a magnetic field. This magnetic field 
continuously changes in terms of frequency and intensity, and this creates induced ‘eddy’ currents in the 
bottom of the pot or pan and ultimately results in heat. The heat is transferred directly to the  food being 
cooked.  
Thus, induction heat makes the cookware a direct source of heat, featuring high level of efficiency with 
extremely low energy loss and unparalleled heating level control.  
With induction cooking there is very little ‘heating inertia’. Induction cooking elements do not incorporate a 
heat generating element, unlike convectional electric rings, halogen or radiant elements etc, therefore, heat 
levels can be changed very quickly.  
For induction, energy efficiency is within a range of 90-95%, compared with 55-65% for conventional and 
radiant element, or 45% - 55% for gas fueled burners. The energy efficiency contributes to substantial 
energy savings, both beneficial to the owner as well as the environment.  
Induction cooking elements are sensitive to the cookware type being used :  
 
- If there is no cookware placed on the element, or if the cookware is not of induction grade, there will be no 
power emitted by the element.  
 
- If the the piece of cookware is placed partially on the element, or if it is smaller than the element, the 
internal sensors will reduce power to the element.  
 
- If the pot/pan is fully removed from the element, the power output will be instantaneously reduced to ‘0’.  
The controls will turn the element off after a minute, unless the piece is returned onto the element.  
When compared to other methods of cooking, induction cooking has a very low level of ambient heat, thus 
making cooking more pleasurable, with a reduced need for ventilation.  
Finally, the vitroceramic glass as a cooking surface barely becomes hot and this makes cleaning much 
easier.  
 
When using induction elements, some cookware may produce faint humming sound. This is a normal 
occurrence. The noise is a result of vibrations caused by induced currents.  
 
For a proper choice of pots and pans, please see “Cookware for Your Induction”  
 

SET THE COOKING TEMPERATURE AS FOLLOWS 

Set he heat setting the control knob. 
 
OFF=  element off 
1=  lowest setting 
9=  highest setting 
B= Powerboost function 
A=  Heating accelerator 
 
Led indicator 

H

 =

 Residual heat 

B 

= Powerboost Function 

= 

Power ON 

These knobs provide control of the induction cooking zones above each knob there is indication of the zone