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Cooking zones
The cooking zones are clearly
marked on the ceramic surface.
They are operated by the corres-
ponding switch box or built-in oven.
The dimensions of the cooking
zones are such that they accommo-
date standard sized saucepans.
Operating your hob
Specially tested cooking pans for ceramic hobs exist.
Pay attention to the declaration of the manufacturer.
Cooking pans with aluminium or copper bottoms
can cause metallic discolouration that can not be
removed anymore. Be especially careful in using
enamel pans. Avoid the heating-up of empty pans
since their base could be damaged in a way which
can cause scratches when removed on the hob's
surface.
The following advice should be considered to achie-
ve an optimal energy consumption and cooking
time as well as to avoid that overboiling food can be
burnt onto the cooking zones.
Bottom of pans
Cooking and frying pans should have a flat and solid
base. A base with rough edges can scratch and leave
abrasion marks on the ceramic surface! Ask for electric
cooking pans.
Size of pans
Pan or pot diameters should correspond to the diameter
of the cooking zone.
Lid of pans
A lid prevents heat to escape, shortens the heating-up
time and reduces the energy consumption.
Cooking equipment