8 |
Using the hob correctly
To ensure maximum burner efficiency, it is strongly recommended that you use only pots and pans with a flat bottom fitting the size of the burner used, so that flame will not spread beyond the bottom of the vessel (see the table beside).
Burner | minimum | maximum | ||
| diameter | diameter | ||
Triple crown | 180 | mm | 260 | mm |
Medium |
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rear | 120 | mm | 220 | mm |
front | 120 | mm | 180 | mm |
Small (auxiliary) | 80 mm | 160 | mm | |
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As soon as a liquid starts boiling, turn down the flame so that it will barely keep the liquid simmering.
Use only pans or pots with flat bottom.
If you use a saucepan which is smaller than the recommended size, the flame will spread beyond the bottom of the vessel, causing the handle to overheat.
Carefully supervise cooking with fat or oil, since these types of foodstuff can result in a fire, if
The stainless steel can become tarnished if excessively heated. Therefore prolonged cooking with potstones, earthenware pans or
Make sure pots do not protrude over the edges of the cooktop and that they are centrally positioned on the rings in order to obtain lower gas consumption.
Do not place unstable or deformed pots on the rings: they could tip over or spill their contents, causing accidents.
Pots must not enter the control zone.
It is advisable to use cast iron recipients or steak plates only on the rear burners, so as not to damage the electronic lighting components.