EN 7
Setting 1
• Making stock. Stewing meats. Keeping food warm.
Cooking soup, rice and porridge (small quantities).
Setting 0
• Simmering food requiring less than 10 mins. cooking time, once it
has first been brought to the boil at a higher setting.
Pans
The best thickness for the base of the pan is:
• Stainless steel pans 4-6 mm
• Steel/enamel pans
2-3 mm
• The diameter of the base of the pan should cover the zone
completely.
• The base of the cold pan should be somewhat concave, as the pan
will expand on heating and will then make proper contact with the
zone surface, thereby allowing an optimum transfer of heat.
• Pans that have previously been used on gas are often no longer
suitable for use on electric cookers. Make sure that both the base
of the pan and the hob are dry, this will prevent rust forming.
Always use a lid when cooking to avoid energy loss.
OPERATION
