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There should be a minimum of 2 cm between the contents of the drawer and fan intake. Risk of injury! ¦ When cooking in a bain marie, the hob and cooking container could shatter due to overheating. The cooking container in the bain marie must not directly touch the bottom of the water- filled pot. Only use heat-resistant cookware. ¦ Saucepans may suddenly jump due to liquid between the pan base and the hotplate. Always keep the hotplate and saucepan bases dry. Elements that may damage the appliance Caution! ¦ Rough pan bases may scratch the hob. ¦ Avoid leaving empty pots and pans on the hotplate. Doing so may cause damage. ¦ Do not place hot pans on the control panel, the indicator area, or the hob frame. Doing so may cause damage. ¦ Hard or pointed objects dropped on the hob may damage it. ¦ Aluminium foil and plastic containers will melt if placed on the hotplate while it is hot. The use of laminated sheeting is not recommended on the hob. Over view The following table presents the most common damage caused: Damage Cause Measure Stains Food spillage Immediately remove spilt food using a glass scraper. Unsuitable cleaning products Only use cleaning products specifically designed for glass-ceramic hobs. Scratches Salt, sugar and sand Do not use the hob as a tray or working surface. Pans with rough bottoms may scratch Check pans. the glass ceramic Fading Unsuitable cleaning products Only use cleaning products specifically produced for glass- ceramic hobs. Contact with pans Lift pots and pans before moving them around. Chips Sugar, substances with a high sugar Immediately remove spilt food using a glass scraper. content Protecting the environment Unpack the appliance and dispose of its packaging in such a way that no damage is caused to the environment. Environmentally- friendly disposal Dispose of packaging in an environmentally-friendly manner. This appliance is labelled in accordance with European Directive 2012/ 19/ EG concerning used electrical and electronic appliances (waste electrical and electronic equipment - WEEE). The guideline determines the framework for the return and recycling of used appliances as applicable throughout the EU Energy-saving advice ¦ Always use the correct lid for each pan. Cooking without a lid uses a lot more energy. Use a glass lid to provide visibility and avoid having to lift the lid. ¦ Use pans with flat bases. Bases that are not flat use a lot more energy. ¦ The diameter of the pan base must match the size of the hotplate. If the diameter is too small compared to the hotplate, energy can be wasted. Please note: pan manufacturers usually provide the diameter for the top of the pan, which is usually larger than the diameter of the pan base. ¦ Use a small pan for small amounts of food. A large pan which is not full uses a lot of energy. ¦ Use little water when cooking. This saves energy and preserves all the vitamins and minerals in vegetables. ¦ Always cover as much of the hotplate as possible with the pan. ¦ Select the lowest power level to maintain cooking. If the power level is too high, energy is wasted. Induction cooking Advantages of induction cooking Induction cooking represents a radical change from the traditional method of heating; the heat is generated directly in the pan. It therefore offers a number of advantages: ¦ Time savings for cooking and frying; since the pan is heated directly. ¦ Energy is saved. ¦ Care and cleaning are simpler. Foods that have spilt do not burn as quickly. ¦ Heat and safety control; the hob supplies or cuts off power as soon as the control knob is turned on. The induction hotplate stops supplying heat if the pan is removed without having previously switched it off. Suitable pans Ferromagnetic cookware Only ferromagnetic cookware is suitable for induction cooking, these may be made from: ¦ enamelled steel ¦ cast iron ¦ special cutlery for stainless steel induction pan. To determine whether a pan is suitable, check to see if a magnet will stick to it. Other cookware for induction There are other types of cookware especially made for induction cooking whose base is not entirely ferromagnetic. When using large cookware on a smaller ferromagnetic area, only the ferromagnetic zone heats up, so heat might not be uniformly distributed. Pans with aluminium areas inserted in the base reduce the ferromagnetic area, so less heat may be supplied and the pan may be difficult to detect or not be detected at all. For good cooking results, the diameter of the cookware's ferromagnetic area should match the size of the hotplate. If cookware is not detected on a hotplate, try it on the next smaller hotplate down. Unsuitable pans Never use diffuser hobs or pans made from: ¦ common thin steel ¦ glass ¦ earthenware ¦ copper ¦ aluminium Characteristics of the pan base The characteristics of the pan base may affect the uniformity of the cooking results. Pans made from materials which help diffuse heat, such as stainless steel sandwich pans, distribute heat un...