16
Hob guidelines
o
The first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o
The worktop is fitted with cooking areas of different diameter
and power.
o
The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on
these zones for efficient heating to occur. Pans should have the
same diameter as the cooking zone that they are being used on.
o
You should not use saucepans with rough bottoms, as this can
scratch the surface.
o
Before use, make sure that the bottoms of the saucepans are
clean and dry.
o
When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the surface of the hob. This
will allow the heat to transfer more easily.
o
The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled steel and 4 – 6 mm for stainless steel with sandwich
type bottoms.
o
If these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the saucepan, will spread
to the hob, frame and surrounding cabinets.
o
Preferably cover pans with a lid to permit cooking at a lower
heat.
o
Always cook vegetables and potatoes, etc. in as little water as
possible to reduce cooking times.
o
For a faster heat up of a zone, you can turn the control knob to
3. Then when the contents of the saucepan are boiling, you may
turn the control knob to a lower setting.
o
Food or liquid that has a high sugar content may damage the
hob top if it comes into contact with the hob surface. Any
spillages should be wiped up immediately, however this may not
prevent the hob surface from becoming damaged.
