Residual Heat indicator
Each cooking zone is related to one indicator. The warning lamp illuminates when the surface of the corresponding cooking zone reaches a temperature which could cause burns.
The indicator remains illuminated after the area heated has been switched off as long as the residual heat of the corresponding cooking zone could cause burns.
The light will go out when the temperature falls below 60°C.
Saucepans and frying pans.
Saucepans and frying pans should not be smaller than the cooking zone, and preferably not more that
The bases should always be clean and dry. Cook with a lid in place.
Always using cooking and frying utensils with smooth, flat bottoms. Bases with burrs and sharp edges will scratch the ceramic glass surface.
Scratches can also be caused by grains of sand (e.g. originating from washed vegetables), drawn over the cooking surface with the pan, or by burrs and rims on the base of pans.
To avoid scratching or damaging the ceramic glass surface, pots and pans should be moved on the hob by lifting them and not by sliding.
Utensils with aluminium and copper bases can leave behind metallic discolouration which can only be removed with difficulty and sometimes not at all.
When cold, pan bases normally curve slightly inwards by approx.
Follow any guidelines provided by the saucepan manufacturer. Ensure that they are recommended for use on ceramic hobs.
Energy Consumption
To save energy, you should…
•Only use cooking and frying utensils with flat smooth bases.
•Place pots and pans in position before switching on the cooking zone.
•Wherever possible, cover pots and pans with a lid.
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•Switch off the cooking zone a few minutes before the end of the cooking time, in order to make use of the residual heat.
•Use the residual heat of the cooking zone for keeping food warm, or for. melting.
•Position pots and pans centrally on the cooking zone
