Hob guidelines

oThe first few times the hob top is used, it may give off an acrid, burning smell. This smell will disappear completely with repeated use.

oThe worktop is fitted with cooking areas of different diameter and power.

oThe 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 diameter as the cooking zone that they are being used on.

oYou should not use saucepans with rough bottoms, as this can scratch the ceramic surface.

oBefore use, make sure that the bottoms of the saucepans are clean and dry.

oWhen 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.

oThe 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.

oIf 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.

oPreferably cover pans with a lid to permit cooking at a lower heat.

oAlways cook vegetables and potatoes, etc. in as little water to reduce cooking times.

oFood 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.

oIMPORTANT: 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.

oDO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN OR CRACKED. YOU SHOULD CONTACT THE CUSTOMER CARE DEPARTMENT IMMEDIATELY.