– 53 –
Dimensions of the cooking pans
The cooking zones can (to a certain extent) automatically
adapt to the diameter of the pan. The base of the pan must
have a minimum diameter
(± 9cm)
for working with the selected
cooking zone. Place the pan in the middle of the cooking zone
in order to optimise the energy transfer. If the diameter of the
pan is much larger than the zone, this will not result in an
optimal cooking result.
Only the surface of the pan above the induction coil will then
generate the heat. The rest of the surface that is not above the
induction coil will receive heat via conduction through the pan
surface.
Therefore, if the pan is much larger than the cooking zone, it
advised to set the cooking zone to a slightly lower level to allow
the heat to be divided up more evenly.
Examples of power control
(The values indicated below are only indicative)
Application
Display
Melting
Warming up
–
Sauces, butter, chocolate, gelatine
–
Preprepared meals
1‐2
Rising
Defrosting
–
Rice pudding and preprepared
meals
–
Vegetables, fish, frozen products
2‐3
Steaming
–
Vegetables, fish, meat
3‐4
Water
–
Boiled potatoes, soups, pasta
–
Fresh vegetables
4‐5
Simmering
–
Meat, liver, eggs, grilled sausages
–
Goulash, rolled meat, black/white
pudding
6‐7
Cooking
Roasting
–
Potatoes, fritters, flat biscuits
7‐8
Roasting
Bringing
to cooking
temperature
–
Steaks, omelettes
–
water
9
Cooking
–
Bringing large quantities of water
to the boil
P+
8 CLEANING AND MAINTENANCE
Follow all instructions described in the Safety
chapter
Before cleaning, check the cooking plate has
been fully switched off and the glass above the
cooking zones has cooled down.
Follow the cleaning instructions below for a long
life and optimum functioning of the device.
8.1 Maintenance of the hob
First let the device cool down, otherwise there is
a risk of burns.
Never use “steam” or “pressure” equipment.
Never use objects that could damage the vitro-
ceramic glass such as an abrasive sponge,
abrasive cleaning liquid or aggressive cleaning
agents.
Clean the glass of the cooking plate
Wipe the surface clean with some washingup liquid on a
damp cloth or sponge (it is best to do this after every use), then
dry the hob by rubbing with a dry cloth or with kitchen paper.
Always make sure that all cloths used are clean in order to avoid
scratching the surface.
In case of stubborn stains
Heavy contamination and stains (limescale stains, pearl
like shiny spots) are best removed while the hob is still
warm. For this apply common cleaning agents and cleaning
methods. If this does not work well enough, you can use a
specific cleaning product for cleaning vitroceramic glass
(for example, Vitroclen)
Boiledover food should first be soaked with a wet cloth; the
contamination residues should then be removed with a glass
scraper that is specially designed for ceramic hobs. After this,
clean the hob as described under “Cleaning glass hob”.
Burnton sugar and melted plastics are best removed
immediately – while still hot – with a glass scraper. After this,
clean the hob as described under “Cleaning glass hob”. Grains
of dirt/sand may fall on the cooking plate while peeling potatoes
or washing vegetables and may cause scratches when moving
the pans. Therefore, ensure there are no grains left on the
surface.
