Cooking with the hob
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COOKING WITH THE HOB
Hob surface
The hob surface is made of a solid glass-ceramic material. Here is some advice on how to use and maintain the surface.
• The surface is very resistant to temperature changes but can be damaged by falling, heavy objects. The surface may
break immediately or a while after being hit.
WARNING!
If the surface breaks, immediately disconnect the product from the mains. Do not use the product.
• Make sure the cooking zone and the bottom of the cookware are clean and dry to improve performance and prevent
surface damage.
CAUTION!
If sugar, or food with high sugar content, is spilled over the surface when it is hot - immediately use a
wipe or a scraper to remove the sugar from the hot surface. Otherwise the surface may become
damaged.
Never use detergents or other cleaners to clean a hot surface.
• Do not use the hob as a storage area as it may result in scratches or damages.
Suitable cookware
For the best results and to prevent damage, make sure you use suitable cookware.
• Use quality cookware with a flat and stable bottom.
• Make sure the cookware bottom fits the diameter of the cooking zone.
When purchasing cookware, note that the indicated diameter usually refers to the upper edge or the
lid, which is normally larger than the diameter of the bottom.
• Cookware made of tempered glass, with a special ground bottom can be used if its diameter fits the cooking zone.
Cookware with larger diameter may crack due to thermal tension.
Turn on and off the cooking zones
1.
Rotate the knob to turn on the cooking zone.
You can set the heating power in steps from 1 to 9.
The heat of a cooking zone is adjusted by the power being turned on and off in intervals. The length of the interval
depends on the set power level.
2.
Turn off the cooking zone by rotating the knob to 0.
Save energy
Here are some tips on how you can save energy.
• Make sure the cookware bottom fits the diameter of the cooking zone. If the cookware is too small, a part of the heat is
lost and the cooking zone may be damaged.
• Use cookware that fits the amount of food you are cooking. Using larger cookware than required consumes more
energy.
• When possible, cover the cookware with a lid.
• If a dish takes long time to cook, use a pressure cooker.
• Vegetables, potatoes, and so on, may be cooked in a smaller amount of water. The food will cook just as well, as long
as the cookware is tightly closed with a lid. After bringing the water to a boil, reduce the heat to a level that just suffices
to maintain a slow simmer.
