HOB COOKWARE ADVICE
• Always use good quality cookware with perfectly flat and
thick bases : using this type of cookware will prevent hot spots
that cause food to stick. Thick metal pots and pans will provide
an even distribution of heat.
• Ensure that the base of the pot or pan is dry : when filling
pans with liquid or using one that has been stored in the
refrigerator, ensure that the base of the pan is completely dry
before placing it on the hob. This will help to avoid staining the hob.
• Use pans whose diameter is wide enough to completely
cover the surface unit : the size of the pan should be no smaller
than the heating area. If it is slightly wider the energy will be
used at its maximum efficiency.
THE CHOICE OF COOKWARE - The following information will
help you to choose cookware which will give good performance.
Stainless Steel : highly recommended. Especially good with a
sandwich clad base. The sandwich base combines the benefits
of stainless steel (appearance, durability and stability) with the
advantages of aluminium or copper (heat conduction, even heat
distribution).
Aluminium : heavy weight recommended. Good conductivity.
Aluminium residues sometimes appear as scratches on the hob,
but can be removed if cleaned immediately.
Because of its low melting point, thin aluminium should not be
used.
Cast Iron : usable, but not recommended. Poor performance.
May scratch the surface.
Copper Bottom / stoneware: heavy weight recommended. Good
performance, but copper may leave residues which can appear
as scratches. The residues can be removed, as long as the hob
is cleaned immediately. However, do not let these pots boil
dry. Overheated metal can bond to glass hobs. An overheated
copper pot will leave a residue that will permanently stain the hob.
Porcelain/enamel : Good perfomance only with a thiny smooth,
flat base.
Glass-ceramic : not recommended. Poor performance. May
scratch the surface.
Using good quality cookware is critical for setting the best
performance from your hob.
9 GB
Connection to the terminals on the terminal block
RVE 641
Fuse
25 A
25 A
25 A
20 A
Cable
HO5V2V2F
3x2,5
3x2,5
3x2,5
3x2,5
Fuse
25 A
20 A
25 A
20 A
Cable
HO5V2V2F
4x2,5
4x2,5
4x2,5
4x2,5
Fuse
16 A
20 A
20 A
16 A
Cable
HO5V2V2F
4x1,5
4x2,5
4x2,5
4x1,5
PRESENTATION
• hilight zone : a metallic conductor strip is spread uniformly over
the whole surface unit. It is effective within 3 seconds and is
suitable for steady, homogeneous and also sustained cooking.
The glass-ceramic hob benefits from greater heat output which
is generated by the hilight cooking zones thereby accelerating
the cooking process. Modifications to the design of the hob have
not affected the capacity of the glass to withstand high
temperatures, but they have improved controllability.
With the "Coup de Feu" facility, reduced cooking times of up to 15%
can be achieved, depending upon the method of cooking and
the type of saucepans being used.
• halolight zone : it is a combination of halogen (1/3) and hilight
(2/3). The temperature rise of this surface unit is extremely rapid.
It is suitable for frying meat, rapid boiling and intensive
cooking where a hight temperature is required for a very short
period of time.
• Radiant zone : it offers either rapid or slow rises in temperature
and great stability in maintaining the required temperature. It is
extremely precise and offers very good heat diffusion.
Ph = Phase
N = Neutral
T = Earth
Monophase 220-240 V~
Two phases 220-240 V2~
Three phases 220-240 V3~
Three phases 380-415 V2N~
