Maintenance and Cleaning

Examples of cooking power setting

(the values below are indicative)
	1 to 2	Melting	Sauces, butter, chocolate, gelatine
		Reheating	Dishes prepared beforehand
	2 to 3	Simmering	Rice, pudding, sugar syrup
		Defrosting	Dried vegetables, fish, frozen products
	3 to 4	Steam	Vegetables, fish, meat
	4 to 5	Water	Steamed potatoes, soups, pasta,
			fresh vegetables
	6 to 7	Medium cooking	Meat, lever, eggs, sausages
		Simmering	Goulash, roulade, tripe
	7 to 8	Cooking	Potatoes, fritters, wafers
	9	Frying, roosting	Steaks, omelettes, fried dishes
		Boiling water	Water
	P	Frying, roosting	scallops, steaks
		Boiling water	Boiling significant quantities of water

Switch-off the appliance before cleaning.

Do not clean the hob if the glass is too hot because they are risk of burn.

∙Remove light marks with a damp cloth with washing up liquid diluted in a little water. Then rinse with cold water and dry the surface thoroughly.

∙Highly corrosive or abrasive detergents and cleaning equipment likely to cause scratches must be absolutely avoided.

∙Do not ever use any steam-driven or pressure appliance.

∙Do not use any object that may scratch the ceramic glass.

∙Ensure that the pan is dry and clean. Ensure that there are no grains of dust on your ceramic hob or on the pan. Sliding rough saucepans will scratch the surface.

∙Spillages of sugar, jam, jelly, etc. must be removed immediately. You will thus prevent the surface being damaged.