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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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