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2.
Cooker overview
Fig. 2.1
A
B
C
D
Fig. 2.2
Fig. 2.3
Fig. 2.4
ArtNo.312-0006 Correct pan sizes
ºC
M
ArtNo.190-0001 - 110 Ceramic annotated GENERIC
DocNo.020-0002 - Overview - 90 Ceramic - Generic
The 110 ceramic cooker (Fig. 2.1) has the following features:
A. Ceramic hob
B. Control panel
C. Separate glide-out grill
D.
Programmable fan oven
Kitchener
Classic
Professional+
E. Fan oven
F. Storage drawer / Bread proving drawer (Classic Deluxe)
The hob
Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans as pots
and pans with copper or aluminium bases leave traces on the
hob that are difficult to remove.
The kind of pan you use and the quantity of food affects
the setting required. Higher settings are required for larger
quantities of food.
Pots and pans should have thick, smooth, flat bottoms (Fig.
2.2). This allows the maximum heat transfer from the hob to
the pan, making cooking quick and energy efficient. NEVER
use a round-bottomed wok, even with a stand.
6
ºC
E
F
Multi-function oven
Classic Deluxe timed oven
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