11
Hob guidelines
o
The first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o
The hob surface is fitted with cooking areas of different diametre
and power.
o
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
diametre as the cooking zone that they are being used on.
o
You should not use saucepans with rough bottoms, as this can
scratch the solid plates.
o
Before use, make sure that the bottoms of the saucepans are clean
and dry.
o
When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the surface of the hob. This
will allow the heat to transfer more easily.
o
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.
o
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.
o
Preferably cover pans with a lid to permit cooking at a lower heat.
o
Always cook vegetables and potatoes, etc. in as little water to
reduce cooking times.
o
Food or liquid that has high sugar content may damage the hob top
if it comes into contact with the hob surface. Any spillages should
be wiped up immediately, however this may not prevent the hob
surface from becoming damaged.
o
IMPORTANT: The 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.
o
DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR CRACKED. YOU SHOULD CONTACT THE CUSTOMER CARE
DEPARTMENT IMMEDIATELY.