Cadco bir-1c Mode D'Emploi
2
Important notes:
Only use pots or pans suitable for induction cooking, i.e. cooking utensils that are made of ferromagnetic material.
Always keep the cooking surface and the pot bottom clean and dry.
Rough-bottomed cookware can scratch the range’s
heating surface.
•
Do not place food directly on the cooking surface. Always use cookware.
• Do not leave any food in aluminium foil on the cooking surface, nor cutlery, pot lids or other objects made of metal
as those might become hot.
•
Cover cookware while in use whenever possible to avoid spatters on cooktop
• Avoid scratches on the glass plate caused by pointed or sharp objects. Protect the glass plate against breakage by
falling objects.
Caution: This appliance complies with the standards for safety and electromagnetic compatibility. Nonetheless persons
with heart pacemakers should keep away from induction cooking plates!
We cannot verify that every heart pacemaker available on the market complies with the current standards for safety and
electromagnetic compatibility respectively and that there is no interference caused that might affect the correct operation
of the pacemaker.
There may also be malfunctions of other appliances, such as hearing aids.
with heart pacemakers should keep away from induction cooking plates!
We cannot verify that every heart pacemaker available on the market complies with the current standards for safety and
electromagnetic compatibility respectively and that there is no interference caused that might affect the correct operation
of the pacemaker.
There may also be malfunctions of other appliances, such as hearing aids.
INTRODUCTION
Cooking with induction is based upon a heating principle that is completely different from cooking on conventional
cooktops. The heat is generated straight in the pot bottom by eddy currents. The cooktop itself is not heated, but
only the bottom of the cooking vessel. Consequently, the usual heat losses are avoided and the efficiency of the
energy expended is optimised.
cooktops. The heat is generated straight in the pot bottom by eddy currents. The cooktop itself is not heated, but
only the bottom of the cooking vessel. Consequently, the usual heat losses are avoided and the efficiency of the
energy expended is optimised.
Advantages of Induction Cooking
• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves up to 50% in
• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves up to 50% in
comparison with other cooking methods). Preheating of the range is not necessary.
• The induction cooktop generates or interrupts the heat supply immediately after the activation of the control. This
efficient energy utilisation allows for an exact control of the heat supply and is furthermore time-saving in the
cooking process.
cooking process.
•
A further amount of time is saved on account of the extreme speed by which energy is available after switch-on. No
waiting times!
waiting times!
•
Induction cooking provides for extra safety: Even when the cooking utensils are removed from the cooktop without
having turned off the cooktop, the heating process is interrupted automatically. In case a cloth or another
combustible material should be placed on the cooktop by accident, it cannot burn even if the cooktop has been
activated. After the cooking process nothing but the residual heat emitted by the pot is perceivable on the glass
ceramic plate.
having turned off the cooktop, the heating process is interrupted automatically. In case a cloth or another
combustible material should be placed on the cooktop by accident, it cannot burn even if the cooktop has been
activated. After the cooking process nothing but the residual heat emitted by the pot is perceivable on the glass
ceramic plate.
•
The cooking surface is very easy to care for. As the Ceran
®
or the glass ceramic cooktop is not heated up directly,
leftovers cannot scorch. Neither do you have to wait for it to cool before you clean it.
Selecting pots and pans:
• Suitable: any flat-bottomed (3-5/32” – 10-1/4” in diameter) cooking utensils made of iron, such as enamelled pots,
cast-iron or stainless steel pots.
• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as any pots having a
pot diameter of less than 3-5/32”.
• Tip: Check by means of a magnet whether the pot bottom is suitable. If the magnet clings to the outside of the pot
bottom, the vessel is qualified for induction cooking.