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en
9
that the room is properly ventilated. Keep natural
ventilation openings, such as windows, open or provide
a mechanical ventilation device (e.g. a range hood or
overhead exhaust fan). An orangy flame is normal and
simply indicates the presence of salt in the atmosphere
(from cooking). If the flame has yellow patches, this is
not a fault (of any kind).
Cooking recommendation
Cooking pans
Suitable pans
The chart below gives the correct pan usage for each
burner.
The cookware must not overhang the edge of the hob.
Precautions for use
Note: When using certain pots or pans, a slight and
temporary deformation of the steel cooking surface may
occur. This is normal and does not affect the
functionality of the appliance.
The following advice is intended to help you save
energy and prevent pan damage:
Cleaning and maintenance
Cleaning
Once the appliance is cool, use a sponge to clean it
with soap and water.
After each use, clean the surface of the respective
burner parts once they have cooled down. If any
residue is left (baked-on food, drops of grease etc.),
however little, it will become stuck to the surface and
more difficult to remove later. The holes and grooves
must be clean for the flame to ignite properly.
The movement of some pans may leave metal residue
on the pan supports.
Clean the burners and pan supports using soapy water
and scrub with a non-wire brush.
Burner Very high - High Medium Low
Wok burner Boiling, steaming,
griddling, toasting,
paellas, Asian food
(wok).
Reheating and keeping things
hot: cooked and pre-cooked
dishes
Semi-rapid
burner
Steamed potatoes,
fresh vegetables,
vegetable stews,
pasta
Reheating, keeping things hot
and making tasty casseroles
Auxiliary
burner
Cooking: casse-
roles, rice pudding,
caramel
Defrosting and
slow cooking:
vegetables,
fruit and fro-
zen products
Melting: but-
ter, chocolate,
jelly
Do not place anything, eg. flame
tamer, asbestos mat, between
pan and pan support as serious
damage to the appliance may
result.
Do not remove the pan
support and enclose the
burner with a wok stand as
this will concentrate and
deflect heat onto the hotplate.
Do not use large pots or
heavy weights which can
bend the pan support or
deflect flame onto the
hotplate.
Burner Minimum diameter
of the cookware
base
Maximum diameter of
the cookware base
Wok burner 22 cm -
Semi-rapid burner 14 cm 20 cm
Auxiliary burner 12 cm 16 cm
Use pans which are the
right size for each burner.
Do not use small pans on
large burners. The flame
must not touch the sides of
the pan.
Do not use damaged pans,
which do not sit evenly on
the hob. Pans may tip over.
Only use pans with a thick,
flat base.
Do not cook without using a
lid and make sure the lid is
properly fitted. This wastes
energy.
Always centre the pan over
the burner, not to one side.
Otherwise it could tip over.
Do not place large pans on
the burners near the control
knobs. These may be
damaged by the very high
temperatures.
Place the pans on the pan
supports, never directly on
the burner.
Make sure that the pan
supports and burner caps
are correctly positioned
before using the appliance.
Pans should be placed on
the hob carefully.
Do not strike the hob and
do not place excessive
weight on it.
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