THINGS TO NOTE
If you are having any difficulty lighting a hob burner turn all the hob controls off and make sure the burner parts have been replaced correctly.
See page 11 for more information.
HINTS AND TIPS
Keep flames under the base of pans. If the flames lick round the sides of the pan you are wasting gas.
Do not overfill pans or they will boil over.
Use pans with flat bases. They are more stable than a pan which is warped.
Do not use pans with very heavy handles which cause the pan to tip.
Cover pans with a lid whenever possible. Food will heat up more quickly and there will be less steam in the kitchen.
Do not leave accidental spillage on the hob or removable parts. The spillage should be wiped up and the parts washed and carefully dried as soon as the hob, pan supports and burner parts are cool enough to touch.
See pages 9 and 10 for full cleaning instructions.
A flat based Wok will stand stable on the pan supports. If you use a round based Wok with a collar support, the collar must be the open wirework type otherwise the performance of the burner will be affected.
Take care to avoid burns and scalds when reaching across the hotplate.
Take extra care when deep fat frying, do not cover the pan with a lid. Do not leave a pan unattended. If the pan catches fire, leave it where it is and turn off all controls. Place a damp cloth or a fitting lid over the pan to smother the flames. Never put water on the fire. Leave to cool for 30 minutes.
For the operating instructions on the use of the oven please refer to the ZBM 799 Instruction Book.
THE TIMBER SURROUND
There will be some pattern, colour and grain differences over the timber surfaces. This is a normal characteristic of the appearance of wooden products.
Please note that timber surfaces will weather over time as they are exposed to light.
Timber surfaces should be wiped down with a sparing amount of water.
Water should never be left to stand on wooden surfaces for any period of time.
ACCESSORIES
CHOPPING BOARD
Always remove the chopping board when the hob is in use.
Always keep wooden kitchen utensils well away from naked flames.
Dry the chopping board thoroughly before storage.
In the kitchen keep worktops, chopping boards and utensils clean with soapy water between preparation stages. Ideally, keep one chopping board for raw meat and another for other foods. Keep your dish cloths and tea towels clean.
The chopping board is not covered by the guarantee conditions accompanying this appliance.
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