Rangemaster RC60SS manual Hob Overview, The Hob

2. Hob Overview

DocNo.022-0001 - Overview - RC60 ceramic

Fig.2-1

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ArtNo.315-0002 RC60 ceramic hob

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ELECTRONIC CONTROL

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

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.

Fig.2-2

ArtNo.312-0004 Correct pans ceramic

Fig.2-3

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. Using a lid will help the contents boil more quickly.

ArtNo.312-0005 Curved bottomed pan ceramic

Fig.2-4

ArtNo.312-0006 Correct pan sizes

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