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Care of the Ceramic Hob
The Working of the Heating Zones
Heating only occurs within the marked circular cooking
zones. The zones heat up and cool down quicker,
providing greater controllability for sensitive foods. Each
heating zone is equipped with a thermal limiter which is
a safety cut-out which prevents the ceramic glass from
overheating. After several minutes at full power without
a pan on the heating zone the thermal limiter will switch
the heating elements off and on automatically to avoid
any damage to the ceramic glass.
Choice of saucepan's
It is essential that the saucepan's you use on the ceramic
hob are suitable.
ALWAYS USE:
Good quality pans with smooth, flat, heavy bases.
saucepan's manufactured from aluminium (enamelled
or machined) or stainless steel.
Correct size saucepan's. The base of the pan must
cover the heating zone completely.
saucepan's with lids which are well fitting to reduce
cooking time and energy use.
NEVER USE:
Pans with thin, distorted or uneven bases as these
will extend cooking times, waste electricity and cause
damaging, local hotspots on the glass surface.
Pans with ridged or recessed bases.
Pans with damaged or rough bases which could
scratch the glass surface.
Glass or glass ceramic utensils.
Do Not
In order to keep your ceramic hob in good condition,
follow these simple guidelines:
stare at halogen heating units.
Do not
cook directly on the hob surface without a
Do not
cooking utensil, as this will result in damage
to the surface of the hob.
use the hob as a worktop surface as damage
Do not
may occur to the smooth surface of the hob.
drag or slide utensils on the hob surface, as
Do not
this will cause scratches in the surface of the
hob.
allow a cooking utensil to come into contact
Do not
with the hob surround.
place anything between the base of the utensil
Do not
and the ceramic hob, e.g. do not use asbestos
mats, aluminium or wok stand.
leave any utensils, food or combustible items
Do not
on the hob when it is not in use.
place aluminium or plastic foil, or plastic
Do not
containers on the hob.
leave the hotplates or cooking areas switched
Do not
On unless they are being used.
leave heating zones uncovered when they
Do not
are switched On. We recommend not to place
large preserving pans or fish kettles across two
heating areas.
leave utensils partly covering the heated areas.
Do not
Always ensure that they are placed centrally
over the heated areas and have the same
diameter as the heating area used.
Do
Always ensure that the bottom of the pan is both clean
and dry. Dirt or moisture between the pan and
the hob can cause pitting of the surface of the
glass.
We do not recommend the use of utensils with a base
diameter greater than 25cm (l0ins).
Pressure cookers or other large pans should be used on
the front cooking areas.
Always ensure that saucepan handles are positioned
safely.
Always take extra care when cooking foods with a high
sugar content eg. jam, as spillage will cause
damage to the surface of the glass.
Always clean spills immediately (see Care and
Cleaning).
IMPORTANT As with any cooking appliance there could
be some fire risk attached to the heating of oil, particularly
for deep fat frying, cooking utensils containing oil must
not be left unattended (e.g. to answer the telephone)
on or in close proximity to the patterned cooking areas.
1. Use a deep pan, large enough to completely cover the
appropriate heating area.
2. Never fill the pan more than one-third full with fat or oil.
3. Never leave oil or fat unattended during the heating or
cooking period.
4. Do not try to fry too much food at a time, especially
frozen food. This only lowers the temperature of the
oil or fat too much, resulting in greasy food.
5. Always dry food thoroughly before frying, and lower it
slowly into the hot oil or fat. Frozen foods, in particular,
will cause frothing and spitting, if added too quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan clean and free from
streaks of oil or fat.
8. Never allow excessive splashing of oil onto the hob.
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