EN 8
USE
Using the touch controls
The touch controls and slider may take some getting used to if you
are used to other (rotary) controls. Place the tip of your finger flat on
the control to achieve the best results. You do not have to apply any
pressure.
Pans
Pans for ceramic cooking
Ceramic cooking requires a particular quality of pan.
Attention
•
Only use pans that are suitable for electric cooking with:
▷
a thick base (minimum 2.25 mm);
▷
a flat base.
Attention
Be careful with enamelled sheet-steel pans:
•
the enamel may chip (the enamel comes loose from the steel), if
you switch the hob on at a high setting when the pan is (too) dry;
•
the base of the pan may warp - due to, for example, overheating or
the use of too high a power level.
Attention
• Do not use pans that are smaller than the cooking zone. This will
prevent food remains ending up on the red-hot cooking zone.
Burnt-on food remains are difficult to remove. In addition, the
handles may become too hot and a lot of energy is lost.
• Do not use aluminium foil, such as the trays from ready-made
meals, for cooking food in. If aluminium foil melts on the cooking
surface, it cannot be removed. Aluminium foil is also a very poor
conductor of heat.
