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The cooking zones do not
simmer or only fry gently.
The cooking is too slow.
Small scratches or abrasions on
the hob’s glass surface.
Metal marks.
Dark stains.
Light surfaces on the hob.
Caramelisation or melted plastic
on the hob.
• Only use flat-bottomed pans. If light is visible
between the pan and the hob, the zone is not
transmitting heat correctly.
• The pan bottom should fully cover the diameter
of the selected zone.
• Unsuitable pans are being used. Only use
flat-bottomed utensils, that are heavy and have a
diameter at least the same as the cooking zone.
• Incorrect cleaning or rough-bottomed pans are
used; particles like grains of sand or salt get between
the hob and the bottom of the pan. Refer to the
«CLEANING» section; make sure that pan bottoms
are clean before use and only use smooth bottomed
pans. Scratches can be lessened only if the cleaning
is done correctly.
• Do not slide aluminium pans on the hob. Refer to
the cleaning recommendations.
• You use the correct materials, but the stains
persist. Use a razor blade and follow the
“CLEANING” section.
• Use a razor blade and follow the «CLEANING»
section.
• Marks from an aluminium or copper pan, but also
mineral, water or food deposits ; they can be
removed using the cream cleaner.
• Refer to the «CLEANING» section.
PROBLEMS AND SOLUTIONS
