NEFF M 55 Series, Instruction Manual

20

Overview

The following table presents the most common damage 

caused:

Protecting the environment

Environmentally-friendly disposal

Dispose of packaging in an environmentally-friendly manner.

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. 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.

■

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. 

Cookware

Only ferromagnetic pans are suitable for induction cooking; 

these may be made from:

■

enamelled steel

■

cast iron

■

special stainless steel induction pans. 

To determine whether a pan is suitable, check to see if a 

magnet will stick to its base.

There are other types of cookware for induction whose base is 

not entirely ferromagnetic.

Unsuitable pans

Never use diffuser hobs or pans made from:

■

common thin steel

■

glass

■

earthenware

■

copper

■

aluminium

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 

the glass ceramic

Check pans.

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 

content

Immediately remove spilt food using a glass scraper.

This appliance is labelled in accordance with European 

Directive 2012/19/EU 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.

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 ferro-

magnetic area should match the 

size of the hotplate. If cookware is 

not detected on a hotplate, try it 

on the next smaller hotplate down.