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Things to note about the use of the cooking plate
Only use dishes with a smooth bottom so as to not damage the stove top. If you
use the cold stove top for other work or chores, be sure to wipe it clean thoroughly
after you are done. Even a small crumb, if hard enough, can scratch the surface
when a kettle is placed on the stove top. These small scratches, which are to some
extent inevitable, will in no way affect the heating power of the stove.
The bottom of the cooking vessel should be slightly concave when cold so that
when it expands due to the heat, it will sit evenly on the stove top and the heat
energy will be distributed optimally.
The ideal bottom thickness for steel enamel vessels is 2–3 mm and for steel kettles
with a sandwich bottom 4–6 mm.
Cleaning and maintaining the stove top
In order to keep the stove top in good condition both aesthetically and perfor-
mance-wise, it should be cleaned regularly; preferably after each time of use. First
scrape of the clearly noticeable dirt and food scraps with a cleaning spatula. Put a
few drops of a cleaning agent for ceramic surfaces on the stove top and wipe it with
a piece of kitchen paper. Then wipe the stove top with a moist cloth and dry it with
another cloth. Do not use abrasive cleaning sponges or agents. Additionally, avoid
using chemically strong cleaning agents, such as an oven cleaning spray or stain
remover. Calsic stains can removed with acid agents as vinegar or lemon.
Immediately clean off aluminium foil, plastic, sugar or other sugary substances that
have melted on the stove top. This prevents the surface from getting damaged. Be-
fore cooking particularly sugary foods, the surface should be treated with a protec-
tive agent. This prevents possible damage due to the food boiling over.
Observe the general maintenance recommendations for Wallas equipment when
servicing the electronic and mechanical parts of the stove.
GB
Operation
Never keep the stove on without a kettle.
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