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User Manual:
Operating your Cooktop (Continued)
COOKTOP GUIDELINES
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The first few times the cooktop is used, it may give off an acrid, burning smell. This smell
will disappear completely with repeated use.
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The cooktop surface is fitted with cooking areas of different diametre and power.
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The positions where the heat will radiate from are clearly marked on the cooktop. The
saucepans must be positioned exactly on these zones for efficient heating to occur. Pans
should have the same diametre as the cooking zone that they are being used on.
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You should not use saucepans with rough bottoms, as this can scratch the solid plates.
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Before use, make sure that the bottoms of the saucepans are clean and dry.
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When cold, the bottom of the pans should be slightly concave, as they expand when hot
and lie flat on the surface of the cooktop. This will allow the heat to transfer more easily.
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The best thickness for the bottom of the pans is 2 – 3 mm of enamelled steel and 4 – 6
mm for stainless steel with sandwich type bottoms.
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I f 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 cooktop, frame and surrounding cabinets.
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Preferably cover pans with a lid to permit cooking at a lower heat.
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Always cook vegetables and potatoes, etc. in as little water to reduce cooking times.
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Food or liquid that has high sugar content may damage the cooktop if it comes into
contact with the cooktop surface. Any spillages should be wiped up immediately,
however this may not prevent the cooktop surface from becoming damaged.
IMPORTANT!
The cooktop surface is tough; however it is not unbreakable and can be damaged
Especially if pointed or hard objects are allowed to fall on it with some force.
WARNING!
Do not use the cooktop if the surface becomes broken or cracked. You should
immediately isolate the cooktop from its power source and contact the Residentia
Customer Service department immediately.