Operation Manual

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5 The electric hob
5.1.3 Appliance information
The cooking elements are made of cast iron. The heat is produced by filaments that are
ring wise positioned in the element. The heat is transferred to the bottom of the pan by
direct conduction. Each element is set in a stainless steel locking rim. When one or more
elements are being used the indicator lamp on the control panel is on.
5.2 Comfortable cooking
5.2.1 Pans
For proper heat conduction, it is important that:
the pan has a solid, flat bottom; •
the bottom of the pan is dry. Moisture on the cooking surface may cause rust; •
the diameter of the pan is slightly larger than the diameter •
of the hot plate. Pans that are too small result in uneven
distribution of the heat through the hot plate. As a result,
the plate may become distorted or may even break. What
is more: if a pan boils over, it will spill onto the cooking
plate. In addition, the handles may become too hot and a
lot of energy is lost.
5.2.2 Handling
A symbol above the control knob indicates which element is being used. The control
knobs may be turned to the left as well as to the right.
Use a high setting for:
bringing to the boil quickly; •
shrinking down leaf vegetables; •
searing meat; •
frying steak, fish and potatoes; •
cooking of pancakes and French toast; •
deep frying. •
5 The electric hob
wrong
right
Use an average setting for:
cooking of pancakes; •
well-done fish and small meat; •
well-done big meat; •
frying onions. •
Use a low setting for:
cooking dishes with a cooking time of longer than 10 minutes; •
braising vegetables; •
defrosting leaf vegetables; •
simmering bouillon; •
preparing meat stew; •
keeping dishes warm; •
completing the cooking of dishes. •
Setting 0
In this position the element is switched off; •
Cooking dishes with a cooking time of less than 10 minutes, after the dish was •
brought to the boil first in a higher position.
5.3 Maintenance
Regular cleaning immediately after use prevents over-cooked food being able to
become ingrained and cause stubborn stains that are difficult to remove.
5.3.1 Daily
Use a mild cleaning agent to clean the hob. Do not use too much water as this can
penetrate into the ventilation openings.
5.3.2 Stubborn stains on enamel
Remove with a non-abrasive cream or a soft sponge. •
Never use scouring powder, scouring pads, sharp objects or aggressive cleansing •
agents.