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• when hot cookware is placed on cold
cooking zone,
• when the hob is deactivated but the
cooking zone is still hot.
7. HOB - HINTS AND TIPS
WARNING!
Refer to Safety chapters.
7.1 Cookware
The cooking results depend on the
cookware material
• recommended: aluminium, copper
• not recommended: stainless steel,
cast iron, glass
The bottom of the cookware
must be as thick and flat as
possible.
Ensure pan bases are clean
and dry before placing on
the hob surface.
Do not use cookware on the
ceramic hob with bases with
pronounced edges or ridges,
e.g. cast iron pans. These
could scratch or scour the
hob surface permanently.
Cookware made of
enamelled steel and with
aluminium or copper
bottoms can cause a colour
change on the glass-ceramic
surface.
To save energy and ensure that the hob
operates properly the cookware bottom
must have a suitable minimum diameter.
Heat setting
1
1 - 2
Use to:
Keep cooked food warm.
Hollandaise sauce, melt: but‐
ter, chocolate, gelatine.
The indicator disappears when the
cooking zone has cooled down.
7.2 Minimum cookware
diameter
Cooking
Cookware di‐
zone
ameter (mm)
Left rear
125 - 145
Right rear 150 - 180
Right
125 - 145
front
Left front
140 - 210
7.3 Examples of cooking
applications
The data in the table is for
guidance only.
Time
Hints
(min)
as nec‐
Put a lid on the cookware.
essary
5 - 25
Mix from time to time.
Power (W)
1200
1800
1200
1000/2200
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