Hob Overview | Rangemaster RC77 manual

2. Hob Overview

DocNo.022-0002 - Overview - RC77 ceramic

Fig.2-1

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Art No. 315-0007 RC77 hob

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The ceramic hob comprises of four cooking zones containing heating elements with diﬀerent ratings and diameters (Fig.2-1), each with a residual heat indicator.

One of the cooking zones has a circular dual element and another incorporates an oval dual element.

Each zone is controlled via the touch sensitive controls with an audible signal when operated.

Fig.2-2

ArtNo.312-0004 Correct pans ceramic

The Hob

Use only pans that are suitable for ceramic hobs. We recommend stainless steel and enamelled steel pans, as pots and pans with copper or aluminium bases leave traces on the hob that are diﬃcult to remove. Glass-ceramic cookware is not suitable because of its poor conductivity. The kind of pan you use and the quantity of food aﬀects the setting required. Higher settings are required for larger quantities of food.

Pots and pans should have thick, smooth, ﬂat bottoms (Fig.2-2). This ensures the maximum heat transfer from the hob to the pan, making cooking quick and energy eﬃcient. Never use a round-bottomed wok, even with a stand.

The very best pans have bases that are very slightly curved up when cold (Fig.2-3). If you hold a ruler across the bottom you will see a small gap in the middle. When they heat up the metal expands and lies ﬂat on the cooking surface.

Make sure that the base of the pan is clean and dry to prevent any residue burning onto the hob panel. This also helps prevent scratches and deposits.

Always use pans that are the same size as (or slightly larger than) the areas marked on the hob top (Fig.2-4). Using smaller pans wastes heat, and any spillage will be burnt on.

Fig.2-3

ArtNo.312-0005 Curved bottomed pan ceramic

Fig.2-4

ArtNo.312-0006 Correct pan sizes