PAN DIMENSION
The cooking zones are, until a certain limit, automatically adapted to the diameter of the pan. However the bottom of
this pan must have a minimum of diameter according to the corresponding cooking zone.
To obtain the best effi
ciency of your hob, please place the pan well in the centre of the cooking zone.
EXAMPLES OF COOKING POWER SETTING
(the values below are indicative)
EN
11
COOKING ADVICES
COOKING ADVICES
1 to 2
Melting
Reheating
Sauces, butter, chocolate, gelatine
Dishes prepared beforehand
2 to 3
Simmering
Defrosting
Rice, pudding, sugar syrup
Dried vegetables, fi sh, frozen products
3 to 4
Steam
Vegetables, fi sh, meat
4 to 5
Water
Steamed potatoes, soups, pasta, fresh vegetables
6 to 7
Medium cooking
Simmering
Meat, lever, eggs, sausages
Goulash, roulade, tripe
7 to 8
Cooking
Potatoes, fritters, wafers
9
Frying, roosting, boiling water
Steaks, omelettes, fried dishes, water
P
Frying, roosting
Boiling water
Scallops, steaks
Boiling signifi cant quantities of water
MAINTENANCE AND CLEANING
SWITCH-OFF THE APPLIANCE BEFORE CLEANING
Attention!
Do not clean the hob if the glass is too hot because they are risk of burn.
•
Remove light marks with a damp cloth with washing up liquid diluted in a little water. Then rinse with cold
water and dry the surface thoroughly.
•
Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches must be
absolutely avoided.
•
Do not ever use any steam-cleaner or pressure washer.
•
Do not use any object that may scratch the ceramic glass.
•
Ensure that the pan is dry and clean. Ensure that there are no grains of dust on your ceramic hob or on the
pan. Sliding rough saucepans will scratch the surface.
•
Spillages of sugar, jam, jelly, etc. must be removed immediately. You will thus prevent the surface being
damaged.
