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EN 10
USE
Using the touch controls
The touch controls may take some getting used to if you are used
to other (rotary) controls. Place the tip of your finger flat on the
control to achieve the best results. You do not have to apply any
pressure.
Pans
Pans for ceramic cooking
Ceramic cooking requires a particular quality of pan.
Attention
• Only use pans that are suitable for electric cooking with:
▷ a thick base (minimum 2.25 mm);
▷ a flat base.
Attention
Be careful with enamelled sheet-steel pans:
• the enamel may chip (the enamel comes loose from the steel),
if you switch the hob on at a high setting when the pan is (too)
dry;
• the base of the pan may warp - due to, for example,
overheating or the use of too high a power l
evel.
Attention
• Do not use pans that are smaller than the cooking zone. This
will prevent food remains ending up on the red-hot cooking
zone. Burnt-on food remains are difficult to remove. In addition,
the handles may become too hot and a lot of energy is lost.
• Do not use aluminium foil, such as the trays from ready-made
meals, for cooking food in. If aluminium foil melts on the
cooking surface, it cannot be removed. Aluminium foil is also a
very poor conductor of heat.
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