11
Hob guidelines
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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.
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The hob surface is fitted with cooking areas of different diametre and power.
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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.
o
You should not use saucepans with rough bottoms, as this can scratch the solid
plates.
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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.
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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.
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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.
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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.
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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.
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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.
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DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN OR CRACKED. YOU
SHOULD CONTACT THE CUSTOMER SERVICES DEPARTMENT IMMEDIATELY.
