12 English
Hob use
Energy saving tips
NOTE
You can save valuable energy by observing the following points.
•
Always position pots and pans before
switching on the cooking zone.
•
Dirty cooking zones and pan bases
increase power consumption.
•
When possible, position the lids
firmly on the pots and pans to cover
completely.
•
Switch the cooking zones off before
the end of the cooking time to use the
residual heat for keeping foods warm
or for thawing.
•
The base of the pan should be the same
size as the cooking zone.
•
Using a pressure cooker reduces
cooking times by up to 50 %
Using the touch control sensors
To operate the touch control sensors, touch the desired panel with the tip of your
pointed finger until the relevant displays illuminate or go out, or until the desired
function is activated.
Ensure that you are touching only one sensor panel when operating the appliance.
If your finger is too flat on the panel, an adjacent sensor may be actuated as well.
Hob use
Initial cleaning
Wipe the ceramic glass surface with a damp cloth and ceramic cooktop glass
cleaner.
WARNING
Do not use caustic or abrasive cleaners. The surface could be damaged.
Using suitable cookware
Better pans produce better results.
•
You can recognise good pans by their bases. The base should be as thick and
flat as possible.
•
When buying new pans, pay particular attention to the diameter of the base.
Manufacturers often give only the diameter of the upper rim.
•
Pots with aluminium or copper bases can cause metallic discolouration on
the ceramic glass surface. The discolouration is very difficult or impossible to
remove.
•
Do not use pans made of cast iron or which have damaged bases with rough
edges or burrs. Permanent scratching can occur if these pan are slid across the
surface.
•
When cold, pan bases are normally bowed slightly inwards (concave). They
should never be bowed outwards (convex).
•
If you wish to use a special type of pan, for example, a pressure cooker, a
simmering pan, or a wok, please observe the manufacturer’s instructions.
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