10
In
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Operation
Turning on a zone and setting a power level
Hob guidelines
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The first few times the hob top is used, it may give off an acrid, burning smell.
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This smell will disappear completely with repeated use.
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The hob surface is fitted with cooking areas of different diameter and power.
•
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.
•
You should not use saucepans with rough bottoms, as this can scratch the
solid plates.
•
Before use, make sure that the bottoms of the saucepans are clean and dry.
•
When cold, the bottom 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.
•
The best thickness for the bottom of the pans is 2 – 3 mm of enameled steel
and 4 – 6 mm for stainless steel with sandwich type bottoms.
•
If these rules are not followed, then there will be a great loss of heat and
energy. Heat not absorbed by the saucepan, will spread to the hob, frame
and surrounding cabinets.
•
Preferably cover pans with a lid to permit cooking at a lower heat.
•
Always cook vegetables and potatoes, etc. in as little water to reduce cooking
times.
•
Food or liquid that has high sugar content may damage the hob top if it
comes into contact with the hob surface. Any spillages should be wiped up
immediately, however this may not prevent the hob surface from becoming
damaged.
Hotplate
Recommended pan diameters (cm)
A
Small Hotplate
14-22
B
Large Hotplate
18-22
