Rommelsbacher CT 2215/IN Manuale Utente

17

We are pleased you decided in favour of this superior induction cooking plate and 
would like to thank you for your confi dence. Its easy operation and wide range of 
applications will certainly fi ll you with enthusiasm as well. To make sure you can 

enjoy using this appliance for a long time, please read through the following notes carefully 
and observe them. Keep this instruction manual safely. Hand out all documents to third persons 
when passing on the appliance. Thank you.

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 effi ciency of the energy expended is optimized.

•  As the pot bottom is heated instantaneously, induction cooking is very 

energy-saving (saves 

  up to 50 % in comparison with other cooking methods).
•  The induction cooktop generates or interrupts the heat supply immediately after the acti-
  vation of the control. This effi cient energy utilisation allows for an 

  supply and is furthermore time-saving in the 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! For instance, when heating 2 l of water you will be 60 % 
  quicker than you are on conventional cooktops!
•  Induction cooking provides for 

extra safety: Even when the cooking utensils are removed 

  from the cooktop without having turned it off, 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 noticeable on the glass ceramic plate.
•  The cooking surface is 

very easy to clean. As it is not heated directly, leftovers cannot scorch. 

  Neither do you have to wait for it to cool before cleaning.

•  Suitable: any fl at-bottomed (8 - 26 cm in diameter) cooking utensils made of iron, such as 
  enamelled pots, pots made of cast iron or of magnetic stainless steel. Thin pot bottoms are 
  more suitable for induction cooking than thick sandwich bottoms. The very short response 
  times to setting changes (short pre-heating time, quick dosable searing) are at thick pot
  bottoms only possible to a limited extent.
•  Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as 
  any pots having a pot diameter of less than 8 cm.

  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 qualifi ed for induction cooking.

The appliance is designed for cooking food and is meant for domestic use only. Other uses or 
modifi cations of the appliance are not intended and harbour considerable risks. For damage 
arising from not intended use, the manufacturer does not assume liability. The appliance is not 
designed for commercial use.