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PRIOR TO FIRST USE
Using the ceramic hob
EN 10
Cooking on a ceramic hob is different to cooking on a traditional
appliance. Ceramic cooking uses radiant heat through the
glass cooktop.
Pans for ceramic cooking
There are certain quality requirements for the pans to be used
in ceramic cooking.
Please note
• Only use pans that are suitable for electric cooking with:
▷ a thick base of a minimum of 2.25 mm;
▷ a flat base.
Please note
Be careful with thin enamelled sheet steel pans:
• the enamel may come loose from the steel at high settings if the
pan is too dry;
• high power level settings may cause the base of the pan to warp.
Attention
• Do not use pans that are smaller that the element area. This avoids
the possibility of spilled food getting onto the glowing hot cooking
zone. Burnt-on spilled food is difficult to remove. The handles can
also become very hot and a lot of energy is lost.
• Never use aluminium foil, such as trays for ready meals, for
cooking food. When aluminium foil melts onto the cooking element,
it cannot be removed. Aluminium foil also provides very poor
heat transfer.
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