How to use the cooktop
Control knobs
All operations are performed by means of the 4 control knobs that can be found on the right hand side of the cooktop top.
The control knobs can be turned either clockwise or anti-clockwise to select a heating level. The numbers / icons around the
outside of each control knob indicates the power level that you have set the zone to.
A marking to the bottom right of each control knob, indicates which zone that it controls.
Turning on a hotplate and setting power level (Model: HEC604SKSS)
Turn the control knob of the zone that you wish to cook on, clockwise or anticlockwise
until it reaches the power level that you desire.
Each cooking zone can be adjusted between
‘1’ and ‘6’, one being the coolest zone setting
and six being the hottest zone setting.
When you have finished cooking, make sure that you turn the control knob anti-clockwise,
to the
‘0’ position.
Turning on a hotplate and setting power level (Model: HEAC604SKSS)
Turn the control knob of the zone that you wish to cook on, clockwise or anticlockwise
until it reaches the power level that you desire.
Each cooking zone can be adjusted between
‘0’ and ‘Max’, ‘0’ being the coolest zone setting
and
‘Max’ being the hottest zone setting.
When you have finished cooking, make sure that you turn the control knob anti-clockwise,
to the
‘0’ position.
Cooktop guidelines
The first few times the cooktop top is used, it may give off an acrid, burning smell. This smell will disappear completely with
repeated use.
The cooktop surface is fitted with cooking areas of different diametre and power.
The positions where the heat will radiate from are clearly marked on the cooktop 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.
You should not use saucepans with rough bottoms, as this can scratch the solid plates.
Before use, make sure that the bottoms of the saucepans are clean and dry
.
When cold, the bottom of the pans should be slightly concave, as they expand when hot and lie flat on the surface of
the cooktop. This will allow the heat to transfer more easily.
•
The best thickness for the bottom of the pans is 2
– 3 mm of enameled steel and 4 – 6 mm for stainless steel with
sandwich type bottoms.
•
If these rules are not followed, then there will be a loss of heat and energy. Heat not absorbed by the saucepan,
will spread to the cooktop, frame and surrounding cabinets.
•
Preferably cover pans with a lid to permit cooking at a lower heat.
•
Always cook vegetables and potatoes, etc. in as little water to reduce cooking times.
•
Food or liquid that has high sugar content may damage the cooktop top if it comes into contact with the cooktop
surface. Any spillages should be wiped up immediately, however this may not prevent the cooktop surface from
becoming damaged.
IMPORTANT:
The cooktop 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.
DO NOT USE THE cooktop IF THE SURFACE BECOMES BROKEN OR CRACKED.
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