GWS 457.0
17
Which are the best pots and pans?
[
Pots and pans must always be placed on the centre of the burner. Only
use pots and wok pans which are sufficiently sturdy.
[
Cookware which is in use (pots, saucepans, pans and wok pans) may not
extend over the edge of the cooking zone.
When using large, shallow cookware, hot exhaust gas will flow out from
under the base of the cookware and may damage the worktop!
You can save time and power by choosing the best pans.
Choose a pot or pan whose diameter fits the burner size.
Make sure pots and pans are suited to the ring used. The flame should
completely cover the base. It ought not to exceed it.
Always make sure that the lid is on the saucepan.
The food will only boil over if the flame is set too high. With a little practice
you will learn to set the flame to just the right heat so that the food will not
boil over, even when the lid is on the saucepan.
[
The use of spacers on the rings is not permitted for gas engineering
reasons.
Cleaning and maintenance
[
Never clean the appliance with a steam cleaner or any similar appliance!
■
Never use sharp or abrasive agents!
Usually it is sufficient to clean the
appliance with a damp cloth and a
little washing-up liquid each time you
use it. Wipe dry afterwards.
■
Incrustation due to boiled over foods
should first be soaked – best with a
wet cloth. Then remove them with a
glass scraper. Remove sugar and
melted plastic immediately while the
cooking surface is still hot.
■
Care for your glass ceramic hob once
a week.
Regular care builds up a protective layer. This also eases day to day
cleaning. Please observe the cleaning and servicing instructions of the
respective manufacturers.
Even heavy soiling can be cleaned with a cleanser and enough water.
Afterwards always wipe dry with a cloth.
Burner cap / burner ring / pan support
■
Do not use any abrasive or aggressive cleaning or scouring agents such as
steel wool, soap-impregnated steel wool, metal or plastic sponges or similar
agents with an abrasive surface.
■
Allow the burner parts to cool down before cleaning them.
■
Clean the burner cap, the burner ring and the pan supports in warm water
to which a detergent has been added. Dry well after cleaning. Ensure that
the openings of the burners are not blocked.
■
Clean the thermo sensor and the spark plug with a soft brush.
■
Never use soda or chloric cleaning agents on the burner parts. Alkaline
cleaning agents and oven sprays can damage the surfaces.
■
When replacing the burner cap, make sure that the pins lock into the
openings.
■
Avoid dirt burning and becoming encrusted. Soak areas which are more
difficult to clean and places where food has boiled over and become stuck
first before cleaning.
