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Hob guidelines
o The first few times the hob top is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o The worktop is fitted with cooking areas of different diametre and
power.
o The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on these
zones for efficient heating to occur. Pans should have the same
diametre as the cooking zone that they are being used on.
o You should not use saucepans with rough bottoms, as this can
scratch the ceramic surface. Before use, make sure that the
bottoms of the saucepans are clean and dry.
o When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the surface of the hob. This
will allow the heat to transfer more easily.
o The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled steel and 4 – 6 mm for stainless steel with sandwich type
bottoms.
o If these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the saucepan, will spread to
the hob, frame and surrounding cabinets.
o Preferably cover pans with a lid to permit cooking at a lower heat.
o Always cook vegetables and potatoes, etc. in as little water as
possible to reduce cooking times.
o Food or liquid that has high sugar content may damage the hob top
if it comes into contact with the ceramic hob surface. Any spillages
should be wiped up immediately, however this may not prevent the
hob surface from becoming damaged.
o IMPORTANT: The ceramic hob surface is tough; however it is not
unbreakable and can be damaged. Especially if pointed or hard
objects are allowed to fall on it with some force.
o DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR CRACKED. YOU SHOULD CONTACT THE BAUMATIC
CUSTOMER CARE DEPARTMENT IMMEDIATELY.
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