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If a gas smell is noted, the gas intake to
the hob should be shut off and the room
ventilated. The gas installation and the hob
should also be checked by a specialised
technician.
Use flat-bottomed pans and check that
they sit squarely on the grid, so that when
food boils the pan does not slip (do not use
pans with a concave or convex base).
Only pans with a minimum diameter of 120
mm. should be used. If you wish to use a
smaller pan, it should be placed on the
semi-rapid burner.
When the burners are in opera-
tion or have recently been in operation,
the hob will be hot in places and this
can lead to burns. Children should be
kept well away.
For safety reasons, we advise
that the instructions provided by the
gas supply company are followed and
that the supply tap is turned off when
the hob is not in use.
Suggestions for using
the burners effectively
* Rapid burners should not be used with
pans that have a small diameter, becau-
se part of the flame will spread away
from the pan, thus reducing performan-
ce significantly. (See fig. 13)
* The burners should not be operated wi-
thout there being a pan on them, or gas
will be wasted and the grid will heat up
excessively. The pan should be covered
up, in order to save energy.
* When the burners are turned on, they
should not be exposed to strong
draughts. As well as the loss of calorific
power, the flame could go out which
would mean that gas would escape and
could cause an accident. This should be
borne in mind when burners are opera-
ting at their minimum power, especially.
* If the burner makes the pans smoky, or
if the tip of the flame is yellow, the bur-
ner should be cleaned. If this problem
persists after cleaning, contact the Tech-
nical Assistance Service.
* Pans placed on the burners should not
jut out past the edge of the hob, becau-
se the effect of the flame being reflected
from the pan can damage hobs whose
surfaces are not resistent to high tempe-
ratures.
Right
Wrong
fig. 13
Control index
‘Burner in operation’ indicator
Maximum position
Minimum position
fig. 12