7
Burner
minimum
maximum
diameter
diameter
Rapid
160 mm
240 mm
Medium (semi-rapid)
120 mm
220 mm
Small (auxiliary)
80 mm
160 mm
As soon as a liquid starts boiling, turn down the flame so that it will
barely keep the liquid simmering.
Use only pans or pots with flat bottom.
If you use a saucepan which is smaller than the recommended size, the
flame will spread beyond the bottom of the vessel, causing the handle to
overheat.
Carefully supervise cooking with
fat or oil
, since these types of foodstuff
can result in a fire, if over-heated.
The stainless steel can become tarnished if excessively heated. Therefore
prolonged cooking with potstones, earthenware pans or cast-iron plates
is inadvisable. Also, do not use aluminium foil to protect the top during
use.
Make sure pots do not protrude over the edges of the cooktop and that
they are centrally positioned on the rings in order to obtain lower gas
consumption.
Do not place unstable or deformed pots on the rings: they could tip over
or spill their contents, causing accidents.
Pots must not enter the control zone.
It is advisable to use cast iron recipients or steak plates only on the rear
burners, so as not to damage the electronic lighting components.
Do not keep the control knob pressed for more than 15 seconds.
If the burner does not light even after 15 seconds, release the control knob,
turn it the “off” position ( ) and wait for at least one minute before trying
to light the burner again.
If the burner accidentally goes out, turn the control knob to the “off” po-
sition ( ) and wait for at least 1 minute before trying to light the burner
again.
