Instructions for use and maintenance
The cooktop is fitted with cooking areas of different diameter and power.(see
technical detail on page 3)
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
ceramic surface.
Before use, make sure that the bottoms of the saucepans are clean and dry.
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.
Food or liquid that has high sugar content may damage the hob top if it
comes into contact with the ceramic hob surface. Any spillages should be
wiped up immediately, however this may not prevent the hob surface from
becoming damaged.
IMPORTANT:
The ceramic hob 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.
DO NOT USE THE HOB IF THE SURFACE IS BROKEN OR CRACKED.
