8
Burner
minimum
maximum
diameter
diameter
Large (rapid)
160 mm
260 mm
Medium (semi-rapid)
120 mm
220 mm
Small (auxiliary)
80 mm
160 mm
As soon as a liquid starts boiling, turn down the flame so that it will barely keep the liquid
simmering.
Use only pans or pots with flat bottom.
If you use a saucepan which is smaller than the recommended size, the flame will
spread beyond the bottom of the vessel, causing the handle to overheat.
Carefully supervise cooking with fat or oil, since these types of foodstuff can result in a fire,
if over-heated.
Prolonged cooking with potstones, earthenware pans or cast-iron plates is
inadvisable. Also, do not use aluminium foil to protect the top during use.
Make sure pots do not protrude over the edges of the cooktop and that
they are centrally positioned on the rings in order to obtain lower gas
consumption.
Do not place unstable or deformed pots on the rings: they could tip
over or spill their contents, causing accidents.
Pots must not enter the control zone.
If the control knobs become difficult to turn, please contact your local Service
Force Centre.
Using the hob correctly
To ensure maximum burner efficiency, it is strongly recommended that you use only pots
and pans with a flat bottom fitting the size of the burner used, so that flame will not spread
beyond the bottom of the vessel (see the table beside).
