Cooker Overview; The Hob - Rangemaster Professional+ 100 Manual

2. Cooker Overview

Fig.2-1
A
B
C
D
Fig.2-2
ArtNo.312-0004 Correct pans ceramic
The 100 induction cooker (Fig.2-1) has the following features:
A.
5 induction cooking zones
B.
A control panel
C. A separate glide-out grill
D.
A main programmable fan oven (Professional+) or
a multi-function oven (Classic Deluxe)
E. Tall fan oven

The Hob

Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food aff ects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, fl at bottoms
(Fig.2-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy effi cient.
Never use a round-bottomed wok, even with a stand.
4
E