Bedienungsanleitung Candy CVM6629PW (Seite 5 von 11) (Englisch)

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04 GB

Highlight zone

A metallic conductor strip is spread uniformly over the whole

surface unit. It is effective within 3 seconds and is suitable for

steady, even and also lengthy cooking.

The glass-ceramic cook top benefits from greater heat output

which is generated by the highlight cooking zones thereby

accelerating the cooking process.

Modifications to the design of

the hob have not affected the capacity of the glass to withstand

high temperatures, but they have improved controllability.

With the "Sprinter" facility, reduced cooking times of up to 15% can

be achieved, depending on the method of cooking and the type of

saucepans used.

Halo

light zone

This is a combination of halogen (1/3) and highlight (2/3). The

temperature of this surface unit rises extremely quickly. It is

suitable for frying meat, rapid boiling and intensive cooking where

a high temperature is required for a very short period of time.

Radiant zone

Even temperature and great stability

in maintaining the required

temperature. It is extremely precise and offers very good heat

diffusion.

Efficient cooking

The extra large highlight zone, will depending on the dimensions

of the cook ware and/or the quantity of food being cooked, provide

even higher performance levels.

Using good quality cookware is critical for obtaining the

best

performance from your hob.

Use pans with a large enough diameter to completely

cover the surface unit the size of the pan should be no smaller

than the heated area. If it is slightly wider the energy will be used at

maximum efficiency.

The following information will help you to choose

cookware which

will give good performance.

Stainless Steel

Highly recommended. Especially good with a sandwich clad base.

The sandwich base combines the benefits of stainless steel

(appearance, durability and stability) with the advantages of

aluminium or copper (heat conduction, even heat distribution).

Aluminium

Heavy weight recommended . Good conductivity.

Aluminium residues sometimes appear

as scratches on the cook

top but can be removed if cleaned immediately. Because of its low

melting point, thin aluminium should not be used.

Cast Iron

Usable, but not recommended. Poor performance. May scratch

the surface.

Copper Bottom / stoneware

Heavy weight recommended. Good performance, but copper may

leave residues which

can appear as scratches. The residues can

be removed, as long as the hob is cleaned immediately. However,

do not let these pots boil dry. Overheated metal can bond to glass

hobs. An over heated copper pot will leave a residue that will

permanently stain the cook top.

Ensure that the

base of the pot or pan is dry

when filling pans with liquid or using one that has been stored in

the refrigerator, ensure that the base of the pan is completely dry

before placing it on the hob. This will help to avoid staining the

cook top.

Always use good quality

cookware with perfectly flat and

thick bases

Using this type of cookware will prevent hot spots that cause food

to stick. Thick metal pots and pans will provide even distribution of

heat.

Porcelain/enamel

Good performance only if the base is thin, smooth and flat.

Glass-ceramic

Not recommended. Poor performance. May scratch the surface.

Suitability of Cooking Pans

Keep in mind that larger pans have larger heating surfaces.

This will help them to cook the food faster than pans with smaller

heating surfaces.

Always use pan sizes proportionate to the amount of the food to be

cooked. In order to prevent splashing, do not use very

small pans,

especially for foods with excess liquid. If you use excessively large

pans for quick cooked foods, sausages and liquids will stick and

residues will remain attached to the pan after being emptied.

Closed pans and baking trays or moulds are suggested for

cooking sweets. Splashed sugar and juices from

an open pan may

stick to the cooker surface and will be difficult to remove.This is

especially important for pans used for roasting or pressurized

cooking at high temperature.

Do not leave burners unattended without a pan or with an empty

pan on top.

Check the suitability of cooking pans with respect

to the following

criteria;

They should be heavy.

They should completely cover the burner surface; they may be a

little bigger but no smaller.

Base surfaces should be completely flat and fit well on the cooking

surface.

•Some parts of the food may be heated while others remain cold

due to the

uneven distribution of heat under the pan. Therefore,

continuous stirring of the food being cooked is necessary in the

case of thin-bottomed pans. Heat is more effectively and evenly

distributed with thick-based pans.

•Use of very small pans is not recommended. Wider, low-sided

pans are more suitable for more effective and

quicker cooking

than small, deep pans.

•You cannot shorten cooking time by using a small pan over a

large burner. You will only waste gas in this way. However, a pan

with a lid will save energy.

VITROCERAMIC COOKTOP

DESCRIPTION OF COOKING ZONES

THE CHOICE OF COOKWARE

COOKTOP COOKWARE ADVICE

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