Rangemaster Classic 100 Ceramic, Руководство пользователя и инструкции по установке

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A
B
D
C
E
ArtNo.312-0006 Correct pan sizes
The 100 ceramic cooker ( Fig. 2.1 ) has the following features:
A.
A ceramic hob
B. A control panel
C.
A separate grill or glide-out grill
D.
Fanned oven
Kitchener
Classic
Profe
E.
Fan oven
The hob
Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans as pots
and pans with copper or aluminium bases leave traces on the
hob that are difficult to remove.
The kind of pan you use and the quantity of food affects
the setting required. Higher settings are required for larger
quantities of food.
Pots and pans should have thick, smooth, flat bottoms
( Fig. 2.2 ). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
NEVER use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved up
DocNo.020-0002 - Overview - 90 Ceramic - Generic
2. Cooker overview
Fig. 2.1
Fig. 2.2
Fig. 2.3
Fig. 2.4