Idiomas disponibles
Idiomas disponibles
EN
Normal working noises in the hob
Induction technology is based on the creation of
electromagnetic fields. These electromagnetic fields
generate heat directly on the bottom of the pan. Pots
and pans may produce a variety of noises or vibrations,
according to their construction.
These types of noise can be described as follows:
Light buzz (like the noise made by a transformer)
This noise is produced when cooking with a high level
of heat, and it is determined by the amount of energy
transferred by the hob to the pans. The noise will stop
or decrease when the heat level is reduced.
Light whistle
This noise is produced when the pot or pan is empty,
and stops as soon as it is filled with water or food.
Crackle
This noise occurs with pans made from layers of
numerous different materials, and is caused by
vibration of the surfaces where the different materials
meet. The noise comes from the pans, and may vary
according to the quantity of food and preparation
method being used.
Loud whistle
Power level
1
2
3
4
5
6
7
8
9
P
FMA 839 HI / FMA 839 HI LL KIT
Cooking method
Melting, heating gently
Melting, heating gently
Warming up
Prolonged cooking, thickening,
stewing
Prolonged cooking, thickening,
stewing
Prolonged cooking, braising
Light frying
Frying, deep fat frying
Quick frying at high temperature
Quick heating
This noise occurs with pans made up of layers of
different materials, and also when these are used at
maximum level and on two cooking areas. The noise
will stop or decrease when the heat level is reduced.
Fan noises
For the electronic system to operate correctly, the
temperature of the cooker hob must be regulated. To
do this, the hob is equipped with a cooling fan that
is activated to reduce and regulate the temperature
in the electronic system. The fan may continue to
operate after the appliance has been turned off, if the
temperature of the cooker hob is still detected to be
too high.
Rhythmic sounds like a clock ticking
This noise only occurs when at least three cooking
areas are operating, and it disappears or decreases
when some of them are turned off.
The noises described are a normal feature of induction
technology and are not to be considered as defects.
To be used for
Butter, chocolate, gelatine, sauces
Butter, chocolate, gelatine, sauces
Rice
Vegetables, potatoes, sauces, fruit, fish
Vegetables, potatoes, sauces, fruit, fish
Pasta, soups, braised meat
Rösti (potato fry-ups), omelettes, breaded and fried
foods, sausages
Meat, potato chips
Steak
Boiling water
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