Electrolux LIT60320C, User Manual

• correct: cast iron, steel, enamelled steel,

stainless steel, multi-layer bottom (with a

correct marking from a manufacturer).

• not correct: aluminium, copper, brass,

glass, ceramic, porcelain.

Cookware is suitable for an induction hob

if:
• water boils very quickly on a zone set to

the highest heat setting.

• a magnet pulls on to the bottom of the

cookware.

Cookware dimensions
• Induction cooking zones adapt to the

dimension of the bottom of the cookware

automatically.

• The cooking zone efficiency is related to

the diameter of the cookware. The

cookware with a diameter smaller than the

minimum receives only a part of the

power generated by the cooking zone.

• For both safety reasons and optimal

cooking results, do not use cookware

larger than indicated in "Cooking zones

specification". Avoid keeping cookware

close to the control panel during the

cooking session. This might impact the

functioning of the control panel or

accidentally activate hob functions.

Refer to "Technical data".

6.2 The noises during operation

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

materials (a sandwich construction).

• whistle sound: you use a cooking zone

with a high power level and the cookware

is made of different materials (a sandwich

construction).

• humming: you use a high power level.

• clicking: electric switching occurs.

• hissing, buzzing: the fan operates.

The noises are normal and do not indicate

any malfunction.

6.3 Examples of cooking

applications

The correlation between the heat setting of a

zone and its consumption of power is not

linear. When you increase the heat setting, it

is not proportional to the increase of the

consumption of power. It means that a

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 neces‐

sary

Put a lid on the cookware.

1 - 2

Hollandaise sauce, melt: butter, choco‐

late, gelatine.

5 - 25

Mix from time to time.

1 - 2

Solidify: fluffy omelettes, baked eggs.

10 - 40

Cook with a lid on.

2 - 3

Simmer rice and milkbased dishes,

heat up ready-cooked meals.

25 - 50

Add at least twice as much liquid as

rice, mix milk dishes halfway through

the procedure.

3 - 4

Steam vegetables, fish, meat.

20 - 45

Add a couple of tablespoons of liquid.

4 - 5

Steam potatoes.

20 - 60

Use max. ¼ l of water for 750 g of po‐

tatoes.

4 - 5

Cook larger quantities of food, stews

and soups.

60 - 150

Up to 3 l of liquid plus ingredients.

ENGLISH

11