Bosch NITP668SUC Instruction Manual | Page 8

Bosch Induction Cooktops Instruction Manual - NITP668SUC.
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8

Causes of damage

NOTICES

Scratches on glass ceramic surface: Cookware with 

rough bottoms will scratch the glass ceramic surface.

Salt, sugar and sand: Salt, sugar or grains of sand will 

scratch the glass ceramic surface. Never use the 

cooktop as a working surface or for setting things 

down.

Overheated cookware: Avoid heating pots or pans 

that are empty.

Hot cookware: Never set down hot pans and pots on 

the control panel or frame. This may cause damage.

Hard and sharp objects: Hard or sharp objects falling 

on the cooktop may damage it.

Boiled-over food: Sugar and products containing 

sugar may damage the cooktop. Immediately eliminate 

spills of these products with a glass scraper.

Foils and plastics: Aluminum foil and plastic will melt 

on the hot cooking zones. Stove protective film isn't 

suitable for your cooktop.

Unsuitable cleaning agent: Shimmering metallic 

discolorations on the glass ceramic surface result from 

the use of inappropriate cleaning agents and abrasion 

from cookware.

Protecting the Environment

Energy-saving Advice

Place a lid on cookware. Cooking with an uncovered 

pan will result in a considerable increase in energy 

use. Use a glass lid to provide visibility and avoid 

having to lift the lid.

Use cookware equipped with a solid, flat bottom. 

Curved pan bases increase energy consumption.

The diameter of the pan base must match the size of 

the element. Note: The manufacturer normally 

indicates the pan's upper diameter. This is normally 

greater than the diameter of the pan's base.

Choose cookware of a size suited to the amount of 

food you are going to cook. A large pan that is only 

half full will use a lot of energy.

Use a small amount of water when cooking. This 

saves energy, and vegetables retain a larger 

percentage of their vitamins and minerals.

Select the lowest power level to maintain cooking. If 

the power level is too high, energy is wasted.

Cooking with Induction

Advantages of induction cooking
Induction cooking is very different from traditional 

cooking methods, as heat builds up directly in the item of 

cookware. This offers numerous advantages: 

Saves time when boiling and frying.

Saves energy.

Easier to care for and clean. Spilled food does not 

burn on as quickly.

Heat control and safety – the cooktop increases or 

decreases the heat supply as soon as the user 

changes the setting. The induction element stops the 

heat supply as soon as the cookware is removed from 

the element, without having to switch it off first.

Cookware
Only use ferromagnetic cookware for induction cooking, 

such as:

Cookware made from enameled steel

Cookware made from cast iron

Special induction-compatible cookware made from 

stainless steel. 

To check whether your cookware is suitable for induction 

cooking, refer to the section on ~  "Suitability test of 

cookware".
To achieve a good cooking result, the ferromagnetic area 

on the base of the pan should match the size of the 

element. If a element does not detect an item of 

cookware, try placing it on another element with a 

smaller diameter.

If the only element being used is the flexible cooking 

zone, larger cookware that is particularly suited to this 

zone can be used. You can read more information on the 

positioning of the cookware here 

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