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Use only pans that are suitable
for ceramic hobs.
We recommend stainless
steel and enamelled steel pans
because pots and pans with
copper or aluminium bases leave
traces on the hob that are difficult
to remove.
Glass-ceramic cookware is not
suitable because of its poor
conductivity.
1
Pots and pans should have
thick, smooth, flat bottoms. This
ensures that there is the
maximum heat transfer from the hob
to the pan, making cooking quick and
energy efficient.
Never use a round bottomed Wok
even with a stand.
3
The very best pans have bases
that are very slightly curved in
when cold. If you hold a ruler
across the bottom you will see a
small gap in the middle. When they
heat up the metal expands and lies
flat on the cooking surface.
Make sure that the base of the pan is
clean and dry to prevent any residue
burning onto the hob panel. This also
helps prevent scratches and deposits
(such as lime specks).
2 Minute Tour
Be safe
Do not stand or rest heavy objects on the hob. Although the ceramic surface is very
strong, a sharp blow or sharp falling object might cause the surface to crack. As soon as
any crack in the surface becomes visible disconnect the appliance immediately from the
supply and arrange for its repair. Care should be taken that no water seeps into the
appliance.
During use, and afterwards, the appliance will be warm, so be careful with little children.
If the younger members of your family are allowed into the kitchen we strongly advise
that they are kept under supervision at all times.
If you have not used a ceramic electric cooker before, we recommend you read pages
18-19 where we describe some basic guidelines on how to use your cooker safely.
Electricity on
Make sure that the electricity supply is turned on.
Peculiar smells
When you first use your cooker it may give off a slight odour. This should stop after a
little use.
THE HOB
More about the Hob on page 9
When you cook on a ceramic hob its
very
important to use the right sort of pans...