PROBLEM SOLVING
Cooking zones that do not maintain a rolling boil or a fast enough frying rate.
•You must use pans which are absolutely flat. If light is visual between the pan base and a straight edge, the surface unit will not transfer heat properly.
•Pan bottoms should closely match the diameter of the heat zone selected.
Foods cook slowly. | • Improper cookware being used. Pan bases should |
| be flat, fairly |
| as the heat zone selected. |
Tiny scratches (may appear as cracks or abrasions) on the glass surface of the hob.
•Incorrect cleaning methods, cookware with rough bases, or coarse particles (salt or sand) trapped between the cookware and the surface of the hob. Use recommended cleaning procedures, be sure cookware bases are clean before use and use cookware with smooth bases.
Metal markings (may appear as scratches).
Dark streaks or specks.
Areas of discoloration on cook- top.
Hot sugar mixtures / plastic melted to the surface.
The hob is out of order, or some heat zones do not work.
•Do not slide aluminium cookware across the sur- face. Use recommended cleaning procedure to remove marks.
•Incorrect cleaning materials have been used, spillage or grease stains remain on the surface, use a razor scraper and recommended cleaning product.
•Use a razor scraper and recommended cleaning product.
•Marks from aluminium and copper pans as well as mineral deposits from water or food can be removed with the cleaning cream.
•See the Glass Hob Cleaning section.
•The shunt bars are not properly fitted on the terminal block. Check the connection is made in conformity with the instructions page 6 to 7.
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