14
Operating the hob
Halogene cooking zone
The halogene cooking zone is heated up very rapidly
compared to the normal one-circuit cooking zone. It can
be compared with a gas cooking zone, without having its
inconveniences.
When switched on the halogene lamps immediately
effect their full heating power.
Use the halogene cooking zone to heat up food quickly.
Residual heat indicator
Each cooking zone is related to one indicator. The
warning lamp lights up when the surface of the
corresponding cooking zone reaches a temperature
which could cause burning. This lamp remains lit after the
heated-up area has been switched off as long as the
residual heat of the corresponding cooking surface can
cause burnings. The light will only extinguish when there
is no more danger (temperature below 50°C).
The remaining heat should be used to get food ready-
cooked or keep food warm.
Specially tested cooking and frying pans for ceramic
hobs exist. Pay attention to the declaration of the
manufacturer.
Cooking pans with aluminium or copper bottoms
can cause metallic discolouration that can not
removed anymore. Be especially careful in using
enamel pans. Avoid the heating-up of empty pans
since their base could be damaged in a way which
can cause scratches when removed on the hob's
surface.
The following advice should be considered to
achieve an optimal energy consumption as well as
to avoid that overboiling food can be burnt onto the
cooking zones.
Bottom of pans:
Cooking and frying pans should have a flat and solid
base. A base with rough edges can scratch and leave
abrasion marks on the ceramic surface! Ask for electric
saucepans.
Size of pans:
Pan or pot diameters should correspond to the diameter
of the cooking zone.
Lid of pans:
A lid prevents heat to escape, shortens the heating-up
time and reduces the energy consumption.
Cooking Equipment
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