Operation Manual

9
HOW TO USE THE HOB
ROOM VENTILATION
Gas cooking appliances produce heat and moisture in the room
where they are installed. Take care to ensure that the kitchen is
well ventilated; keep the ventilation openings unobstructed, or
install an extractor hood with fan.
In case of intensive or prolonged use, additional ventilation may
be required (opening of a window, for example), or more effective
ventilation may be necessary (e.g. an increase in the extractor
fan power).
IGNITING THE BURNERS
- Press the knob and turn it anticlockwise to the
symbol on
the control panel (maximum flame position);
- at the same time, move a burning match towards the burner
head;
- to reduce the flame, turn the knob further in the same direction,
until its pointer is against the
symbol (minimum flame
position).
FOR HOB BURNERS WITH SAFETY DEVICE
- Press and turn anticlockwise to the
symbol on the control
panel (maximum flame position);
- move a burning match towards the burner and keep the knob
pressed fully down for about 10 seconds;
- release the knob and check that the burner remains on;
otherwise, repeat the operation.
THE SAFETY DEVICE
Burners equipped with this device have the advantage that they
are protected if they accidentally go out. If this occurs, the supply
of gas to the burner concerned is automatically cut off, preventing
the hazards deriving from a leak of unburnt gas; no more than
90 seconds must pass after the flame has gone out.
HOB WITH ELECTRIC IGNITION
All the above applies, except that the match is no longer required;
a spark is obtained by pressing the button on the control panel
once or more, or by pressing the knob of the burner to be ignited.
Ignition will be simplified even more if there is a pan covering
the burner.
If electric ignition proves difficult with some types of gas, set the
knob on the low (small flame) setting.
IMPORTANT
- Difficulty in igniting burners is normal if the hob has been out
of use for some time. The air accumulated in the pipes will be
expelled in a few seconds.
- Never allow too much unburnt gas to flow from the burners. If
ignition is not achieved within a relatively short time, repeat
the procedure after returning the knob to the off position (•).
HOW TO USE THE HOB BURNERS
Use pans of diameter suitable for the type of burner. The flames
must not project beyond the base of the pan. Pans with rounded
bottoms (concave or convex) are not allowed. We recommend:
- for auxiliary burners = pans of at least 8 cm.
- for semi-rapid burners = pans of at least 14 cm
- for rapid or triple flame burners = pans of at least 22 cm.
The triple flame burner is suitable for use with Woks.
N.B.: Never keep the knob at settings between the maximum
flame setting … and the off position (•).
HOW TO USE THE ELECTRIC HOTPLATES
The different heat settings are obtained as follows:
- 1 = minimum setting for all hotplates;
- 6 = maximum setting for normal and rapid hotplates (with red
disc)
- 0 = completely off
Pans must never be smaller in diameter than the hotplates and
their bottoms must be as flat as possible (Fig. 10).
IMPORTANT:
- never leave hotplates on without pans, except when first used,
leave for about 10 minutes to dry oil or moisture residues;
- if the hotplate is to be out of use for a long time, apply a little
grease to its painted surface;
- to avoid having to use abrasive cleaners do not allow spills to
burn onto the hotplate.
Hints for economical cooking:
- Use flat-bottomed pans which adhere to the hotplate surface
perfectly:
• in stainless steel with thick triple or “sandwich” bottom;
• in aluminium with thick, flattened bottom;
• in enamelled steel;
- choose a pan size suitable for actual cooking requirements:
the pan bottom diameter must be at least as large as the
hotplate used;
- switch off the hotplate a few minutes before cooking ends;
- whenever possible, use a lid to reduce evaporation loss;
- never use more power than the foods are actually able to
absorb; excess heat leads to loss of water and fat and wasted
energy;
- never use more water than necessary.
The following table provides a rough guide; however, bear in
mind that cooking times and temperatures may vary depending
on the type and amount of foods and personal taste.
Knob Heat Cooking process
setting intensity
0 OFF -
1 WEAK Keeping foods warm, bechamel
sauce,custard
2 LOW Reheating foods
3 MEDIUM Pasta, vegetable soups, ragout
4 MEDIUM Boiling, roasting
/HIGH
5 HIGH Steamed vegetables, steaks, fish
6 VERY Grilling, omelettes, lamb
HIGH chops
GENERAL ADVICE AND PRECAUTIONS
- Always disconnect the power supply before carrying out any
technical work.
- Make frequent checks on the rubber connection hose, ensuring
that it is well away from hot surfaces, that there are no sharp
bends or kinks, and that it is in good condition. The hose must
be replaced at the latest at the indicated date and must be
secured at both ends using standard hose clamps.
- If the taps become stiff to operate over time, contact the After-
Sales Service.
- Wash enamelled or chrome-plated parts with soapy lukewarm
water or non-abrasive detergents. A metal brush may be used
to remove deposits from hob burners and caps. Dry thoroughly.
- Never use abrasives to clean enamelled or chrome-plated
parts.
- Do not use too much water when washing the hob. Take care
that no water or other substances enter the burner housing
holes, as this may be dangerous.
- The spark plugs for electric ignition must be cleaned and dried
after each use, especially in case of spills or overflows from
pans.
- Never knock enamelled parts or ignition spark plugs (if present)
- The main or wall gas tap should be turned off when the hob is
not in use.
GB For the user