Kleenmaid IVK60 - Manual (Page 7)

6
Induction pan area
You probably already have some suitable pans.
Your induction hob is able to recognise
most types of pans.
Pan test: Place your pan on a zone, for
example at position 4; you know that your pan
is compatible if the display does not flash, but
if it does flash then you cannot use this pan for
induction cooking. You can also test it with a
magnet: if the magnet "sticks" to the base of
the pan, then you can use it for induction
cooking.
Pans compatible with induction are:
• pans made of enamel coated steel with or
without a non-stick coating.
• cast iron pans with or without enamel coated
base.
An enamelled coated base will prevent the glass
top of your hob from getting scratched.
• stainless steel pans designed for induction
cooking.
Most stainless steel pans (saucepans, stewpans,
frying pans, deep frying pans, etc.) are suitable
for induction cooking if they pass the pan test.
• aluminium pans with special base.
Pans which do not have a flat base may be sui-
table, however they must not be badly deformed.
Choose a pan marked with the
logo on its base or packaging to be sure that it is
perfectly suitable for use on your induction hob
under normal conditions of use.
• Note
Glass, ceramic, aluminium pans (without a
special base) and copper pans, and some non-
magnetic stainless steel pans are incompatible
with induction cooking. You will be informed by
the flashing display.
You should choose pans with a thick
flat base for uniform cooking (heat is
better distributed).
Using the cooking zones according to the pan
(depending on the model)
Ø18 ..... 24 cm
Ø 22 cm
Ø 16 cm
Ø10 ..... 18 cm
Slow cooking (sauces, creams…).
Preparing small quantities or individual
portions…
Multi-service zone
For small pans
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