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13
Safety system
Depending on the model, your hob may have a safety system
(thermocouple) that prevents the flow of gas if the burners
accidentally switch off.
To ensure that this device is active:
1. Switch on the burner as usual.
2. Without releasing the control knob, press and hold it down
firmly for 4 seconds after lighting the flame.
Switching off a burner
Turn the corresponding control knob clockwise to the 0 setting.
Power levels
The progressive control knobs can be used to control the
power needed, from minimum to maximum power.
For dual double-flame burners, the inner and outer flames can
be controlled separately. The available power levels are as
follows:
Warnings
It is normal to hear a soft whistling noise while the burner is
operating.
When first used, it is normal for the burner to give off odours.
This does not pose any risk and does not indicate a
malfunction. They will disappear in time.
An orange-coloured flame is normal. This is caused by the
presence of dust in the atmosphere, spilt liquids, etc.
If the burner flames are accidentally blown out, switch off the
burner operating control knob and do not try to relight it for at
least 1 minute.
A few seconds after the burner is switched off, a sound (thud)
will be produced. This is not a fault - this means that the safety
device is no longer operating.
Keep the burner as clean as possible. If the ignition sparkers
are dirty they will not light properly. Clean them periodically
using a small non-wire brush. Bear in mind that the ignition
sparkers must not suffer any serious impacts.
Cooking guidelines
1 ignition sparker
2 thermocouple
Setting
Û
Control knob off
High flame
—
Maximum capacity or aperture and elec-
tricity on
Low flame
˜
Minimum capacity or aperture
Inner and outer flame on full
power.
Outer flame on low power,
inner flame on full power.
Inner flame on full power.
Inner flame on low power.
Burner Very high - High Medium Low
Wok burner Boiling, steam-
ing, griddling,
toasting, paellas,
Asian food (wok).
Reheating and keeping
things hot: cooked and pre-
cooked dishes
High-output
burner
Escalopes,
steaks, ome-
lettes, frying
Rice, white
sauce, ragout
Steaming:
fish, vegeta-
bles
Standard-out-
put burner
Steamed pota-
toes, fresh vegeta-
bles, vegetable
stews, pasta
Reheating, keeping things
hot and making tasty casse-
roles
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