Electrolux EHX8H10FBK, User Manual

The bottom of the cookware

must be as thick and flat as

possible.

Cookware dimensions
Induction cooking zones adapt to the

dimension of the bottom of the cookware

automatically to some limit.
The cooking zone efficiency is related to

the diameter of the cookware. The

cookware with a smaller diameter than

the minimum receives only a part of the

power generated by the cooking zone.

Refer to “Technical

information” chapter.

5.2 The noises during operation

If you can hear:
• crack noise: cookware is made of

different materials (sandwich

construction).

• whistle sound: you use the cooking

zone with high power level and the

cookware is made of different

materials (sandwich construction).

• humming: you use high power level.

• clicking: electric switching occurs.

• clicking on flexible zone: the pot is not

detected and the cooking zone is not

set.

• hissing, buzzing: the fan operates.
The noises are normal and do not

refer to hob malfunction.

5.3 Examples of cooking

applications

The relation between the heat setting

and the cooking zone consumption of

power is not linear. When you increase

the heat setting, it is not proportional to

the increase of the cooking zone

consumption of power. It means that the

cooking zone with the medium heat

setting uses less than a half of its power.

The data in the table is for

guidance only.

Heat setting Use to:

Time

(min)

Hints

1

Keep cooked food warm.

as nec‐

essary

Put a lid on the cookware.

1 - 3

Hollandaise sauce, melt: but‐

ter, chocolate, gelatine.

5 - 25

Mix from time to time.

1 - 3

Solidify: fluffy omelettes,

baked eggs.

10 - 40 Cook with a lid on.

3 - 5

Simmer rice and milkbased

dishes, heating up ready-

cooked meals.

25 - 50 Add the minimum twice as

much liquid as rice, mix milk

dishes part procedure

through.

5 - 7

Steam vegetables, fish,

meat.

20 - 45 Add some tablespoons of

liquid.

7 - 9

Steam potatoes.

20 - 60 Use max. ¼ l water for 750 g

of potatoes.

7 - 9

Cook larger quantities of

food, stews and soups.

60 -

150

Up to 3 l liquid plus ingredi‐

ents.

ENGLISH

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