For correct use of the gas hob
For lower gas consumption and better efficiency, use only flat-bottomed pans of
dimensions suitable for the
burners, as shown in the table
on the right.Also, as soon as a
liquid comes to the boil take
care to turn the flame down to
a level that will just keep it
boiling.
For correct use of the ceramic hob
The hob is fitted with cooking areas of different diameter and power. The positions are
clearly marked. The heating occurs only within the diameters marked on the work-top.
For efficient cooking and energy saving, it is essential to use only suitable saucepans.
Cookware with rough bottoms should not be used since these can scratch the ceramic
surface. Before use, make sure that pan bottoms are clean and dry.
Pans should have the same diameter as the cooking zone they are used on.
When cold, pan bottoms should be slightly concave, as they expand when they are
hot and lie flat on the surface of the hob. This transfers the heat best.
The best thickness for pan bottoms is 2-3 mm in case of enamelled steel and 4-6 mm
for stainless steel with sandwich type bottoms.
There is a simple way of checking whether the pan bottom is of the right shape (when
cold).
Rest the middle of the bottom at an angle against the straight edge of a table and
slip a few strips of typing paper between them.
As a guide five to ten pieces of paper is correct for enamelled steel pans and two to
five strips for stainless steel (the higher number applies to the larger sizes of pan).
These rules are very important. If they are not followed there will be a great loss of
heat and energy, and the heat not absorbed by the saucepan will spread to the hob,
frame and surrounding cabinet.
NOTE :
The first few times the hob is used, it may give off acrid, burning smells. These will
disappear completely with repeated use.
Burner
minimum
maximum
diameter
diameter
Large (rapid)
180 mm.
220 mm.
Small (Auxiliary)
120 mm.
180 mm.
Triple Flame
220 mm.
260 mm.
8
8
GB
AR
