11
Residual heat indicators
o
Above each control knob, there is a residual heat indicator for
the cooking zone that it controls.
o
After turning a cooking zone on, when the temperature of the
zone goes above 60°C the corresponding residual heat indicator
neon will switch on.
o
After turning a hob zone off, the residual heat indicator neon will
stay on until the temperature of the zone falls below 60°C.
o
IMPORTANT: The residual heat indicator will disappear if your
mains supply is cut.
o
IT IS STILL POSSIBLE TO BURN YOURSELF ON A HOB
ZONE, EVEN WHEN THE TEMPERATURE OF IT HAS
DROPPED BELOW 60°C.
Hob guidelines
o
The first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o
The worktop is fitted with cooking areas of different diameter
and power.
o
The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on
these zones for efficient heating to occur. Pans should have the
same diameter as the cooking zone that they are being used on.
o
You should not use saucepans with rough bases, as this can
scratch the ceramic surface.
o
Before use, make sure that the bases of the saucepans are clean
and dry.
o
When cold, the base of the pans should be slightly concave, as
they expand when hot and lie flat on the surface of the hob. This
will allow the heat to transfer more easily.
o
The best thickness for the base of the pans is 2 – 3 mm of
enamelled steel and 4 – 6 mm for stainless steel with sandwich
type bases.
