Verona VEECT212F Using the vitroceramic hob, Vitroceramic HOB, Types of Cooking Area

using the vitroceramic hob

VITROCERAMIC HOB

The main characteristic of this pyroceram cooker top is that it permits rapid vertical trans- mission of the heat from the heating elements below to the saucepans on top.

The heat does not spread horizontally, however, and therefore the glass stays cold only a few centimetres from the hob.

The hobs are controlled by the continuous energy regulation switch (0÷12) (fig. 2.1). The heat intensity can be regulated continuously from “OFF” to “12” (max).

VERY IMPORTANT: TO SWITCH ON, ALWAYS LIGHTLY PRESS THE CONTROL KNOB THEN TURN IT.

Check that the hob is clean and then switch on by press and turning the control knob.

When the top is working, the pilot light will be on.

When the hob temperature is above 60°C, the corresponding indicator light will come on to indicate that the hob is hot.

This light will stay on even after the hob has been switched off to indicate that the hob is still hot.

The residual heat persists for some time after the hob has been switched off.

During this time avoid touching the hob and take particular care if there are children nearby.

The light will go out automatically when the hob temperature drops below 60°C.

TYPES OF COOKING AREA

RADIANT ZONES (Fig. 2.2a- 2.2b)

The heating element consists of electrical resistances which can operate together or separately according to the setting of the energy regulator 0-12.

It reaches the required temperature very quickly.

6	7
5	8

49

310

211

112

OFF

Fig. 2.1

Fig. 2.2a

Hob controlled by

continuous energy regulation switch

0 - 12

1

2

3

4

5

6

7

8

9

10

11

12

= Warming

= Cooking

= Roasting - Frying

Fig. 2.3

ELECTRIC HOTPLATE

USAGE TABLE

Position	Type of cooking
of switch
0	Switched OFF
1	For melting operations (of but-
2	ter or chocolate)
2	To keep foods warm or heat
3
	small quantities of water.
4
4	To heat greater quantities of
5	water and to whip creams and
6	sauces.
6	Slow boiling, e.g. spaghetti,
	soups, boiled meats, to contin-
7	ue steam heating of roast
	meats and stews.
7	For all	kinds of	fried foods,
	steaks,	cutlets	and cooking
8
	without a lid.
8	For browning of meat, cooked
9	potatoes, fried fish and for boil-
10	ing large quantities of water.
11	Rapid	frying, grilled steaks,
12	etc.

Fig. 2.2b

Do not scratch the cooktop with cutting or sharp objects.

Do not use the cooktop as a work surface.

Caution! the cooking hob becomes very hot during operation.

Keep children well out of reach.

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