19
Hob guidelines
g smell. This smell will disappear completely with repeated
use.
is fitted with cooking areas of different diametre
and power.
same diametre as the cooking zone that they are being used on.
s with rough bottoms, as this can
scratch the ceramic surface.
ke sure that the bottoms of the saucepans are
clean and dry.
rface of the hob. This
will allow the heat to transfer more easily.
l and 4 – 6 mm for stainless steel with sandwich
type bottoms.
ucepan, will spread
to the hob, frame and surrounding cabinets.
bly cover pans with a lid to permit cooking at a lower
heat.
toes, etc. in as little water as
possible to reduce cooking times.
r this may not
prevent the hob surface from becoming damaged.
pointed or
hard objects are allowed to fall on it with some force.
ACT THE CUSTOMER
IATELY!
o
The first few times the hob top is used, it may give off an acrid,
burnin
o
The worktop
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
o
You should not use saucepan
o
Before use, ma
o
When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the su
o
The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled stee
o
If these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the sa
o
Prefera
o
Always cook vegetables and pota
o
Food or liquid that has high sugar content may damage the hob
top if it comes into contact with the ceramic hob surface. Any
spillages should be wiped up immediately, howeve
o
IMPORTANT: The ceramic hob surface is tough; however it is
not unbreakable and can be damaged. Especially if
o
DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR CRACKED. YOU SHOULD CONT
CARE DEPARTMENT IMMED
