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- 65
The cooking zones do not
simmer or only fry gently
The cooking is too slow
Small scratches or abrasions on
the hobs glass surface
Metal marks
Dark stains
Light surfaces on the hob
Caramelisation or melted plastic
on the hob.
Only use flat-bottomed pans. If light is visible
between the pan and the hob, the zone is not
transmitting heat correctly.
The pan bottom should fully cover the diameter of
the selected zone.
Unsuitable pans are being used. Only use flat-
bottomed utensils, that are heavy and have a diameter
at least the same as the cooking zone.
Incorrect cleaning or rough-bottomed pans are used;
particles like grains of sand or salt get between the
hob and the bottom of the pan. Refer to the
CLEANING section; make sure that pan bottoms
are clean before use and only use smooth bottomed
pans. Scratches can be lessened only the cleaning is
done correctly.
Do not slide aluminium pans on the hob. Refer to
the cleaning recommendations.
You use the correct materials, but the stains persist.
Use a razor blade and follow the CLEANING
section.
Use a razor blade and follow the CLEANING
section.
Marks from an aluminium or copper pan, but also
mineral, water or food deposits; they can be removed
using the cream cleaner.
Refer to the CLEANING section.
PROBLEMS AND SOLUTIONS
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