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11
Power levels
The progressive control knobs can be used to control the
power needed, from minimum to maximum power.
Warnings
It is normal to hear a soft whistling noise while the burner is
operating.
When it is 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.
The kitchen will become hot and humid when this gas
appliance is used. You must therefore ensure that the kitchen is
well ventilated: Either keep the natural ventilation apertures
open, or install a ventilation system (extractor hood).
Intense and prolonged use of the appliance may mean
additional ventilation is required (for example, opening a
window) or more effective ventilation (for example, increasing
the hob's ventilation, if possible).
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 one 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
Electric hob
When you begin cooking, we recommend turning the control
knob up to the maximum setting and then, depending on the
quantity and quality of the foods being cooked, turn down the
heat to a medium setting.
In order to save energy, the thermal inertia of the hotplate can
be used by turning it off just before cooking is finished. The
food will continue cooking thanks to the residual heat that is
accumulated in the hotplates.
Always use pans which have perfectly flat, thick bottoms, and
which have a diameter similar to that of the heating element -
and never use pans smaller than the element.
Do not spill liquid on the hob's surface, or use wet pans on it.
Residual heat/operating indicator light
On electrical appliances, the residual heat indicator light comes
on when a hotplate is switched on, warning that the hotplate is
hot. When the hotplate is switched off, the residual heat/
operating indicator light remains lit while the hotplate is hot,
indicating that there is residual heat.
Once the hotplates have cooled, the residual operating
indicator light will go out.
Electric hob with continuously variable
energy control
These electric hobs are operated using an energy control
regulator which you can use to select the appropriate power
level for the food you are cooking.
Taking into account the cooking style and the amount of food,
and with the aid of the cooking guidelines table, turn the control
knob clockwise to the setting required for the dish you are
cooking. The on/residual heat warning light will come on.
To switch off the hob, turn the control knob to the setting
Û. The
residual heat/operating indicator light will go out once the
surface of the hob has cooled down.
Suggestions
These suggested settings are intended as a guide only. The
power must be increased for:
■ large quantities of liquid,
■ large quantities of food,
■ cooking using pans without lids.
Setting
Û
Control knob off
High flame
—
Maximum capacity or aperture and elec-
tricity on
Low flame
˜
Minimum capacity or aperture
Burner Very high - High Medium Low
Rapid burner Escalopes,
steaks, ome-
lettes, frying
Rice, white
sauce, ragout
Steaming:
fish, vegeta-
bles
Semi-rapid
burner
Steamed pota-
toes, fresh vege-
tables, vegetable
stews, pasta
Reheating, keeping things
hot and making tasty casse-
roles
Auxiliary
burner
Cooking: casse-
roles, rice pud-
ding, caramel
Defrosting
and slow
cooking: veg-
etables, fruit
and frozen
products
Melting: but-
ter, choco-
late, jelly
Setting
Melting: chocolate, butter, gel-
atine.
1-2
Cooking: rice, white sauce and
ragout.
2-3
Cooking: potatoes, pasta, veg-
etables.
4-5
Light frying: stews, roast
joints.
4-5
Steaming: fish. 5
Heating, keeping things
warm: ready meals.
2-3-4-5
Grilling: escalopes, steaks,
omelettes.
6-7-8
Cooking and browning 9
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