13
Hob guidelines
g smell. This smell will disappear completely with repeated
use.
face is fitted with cooking areas of different diametre
and power.
e same
diametre as the cooking zone that they are being used on.
ns with rough bottoms, as this can
scratch the ceramic surface.
e, make sure that the bottoms of the saucepans are clean
and dry.
surface of the hob. This
will allow the heat to transfer more easily.
steel and 4 – 6 mm for stainless steel with sandwich type
bottoms.
saucepan, will spread to
the hob, frame and surrounding cabinets.
Preferably cover pans with a lid to permit cooking at a lower heat.
s and potatoes, etc. in as little water to
reduce cooking times.
ver this may not prevent the
hob surface from becoming damaged.
if pointed or hard
objects are allowed to fall on it with some force.
E BAUMATIC
T IMMEDIATELY.
o The first few times the hob top is used, it may give off an acrid,
burnin
o The hob sur
o The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on these
zones for efficient heating to occur. Pans should have th
o You should not use saucepa
o Before us
o When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the
o The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled
o If these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the
o
o Always cook vegetable
o Food or liquid that has high sugar content may damage the hob top
if it comes into contact with the ceramic hob surface. Any spillages
should be wiped up immediately, howe
o IMPORTANT: The ceramic hob surface is tough; however it is not
unbreakable and can be damaged. Especially
o DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR CRACKED. YOU SHOULD CONTACT TH
CUSTOMER CARE DEPARTMEN
