Loading ...
Loading ...
Loading ...
20
HOB COOKWARE ADVICE
Using good quality cookware is critical for getting the best performance from
your hob.
Always use good quality cookware with perfectly flat bases : using this type
of cookware will prevent hot spots that may cause foods to stick. Thick metal pots and
pans will provide an even distribution of heat.
Ensure that the base of the pot or pan is dry : when filling pans with liquid or
using a pot that has been stored in the refrigerator, ensure that the base of the pan is
completely dry before placing it onto the hob. This will help to avoid staining the hob.
Use pans with a diameter wide enough to completely cover the heat sur-
face : The size of the pan should not be smaller than the heating area. If it is slightly
wider the energy will be used at maximum efficiency.
COOKWARE CHOICE
The following information will help you to choose cookware which will give you good
performance.
Stainless Steel : highly recommended.
Especially good with a sandwich clad base. This type of saucepan 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 hob, 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 : 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 saucepans boil dry. Overheated metal can bond to glass hobs. An overheated
copper saucepan will leave a residue that will permanently stain the hob.
Porcelain/enamel : good perfomance. Only applies to saucepans with a thin smooth
flat base.
Glass-ceramic : not recommended. Poor performance. May scratch the surface.
High light zone : it is regulated by a control knob with 12 heat positions. A metallic
conductor strip is uniformly spread over the whole surface of the unit. It is operational
within 3 seconds and is suitable for steady, homogeneous and sustained cooking.
THE HIGH LIGHT ZONE
Loading ...
Loading ...
Loading ...