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The use of high quality utensils is important to obtain good cooking
results :
• Always use good quality cookware with perfectly flat and thick
bases.
• Ensure that the base of the pot or pan is dry.
• Use pans whose diameter is wide enough to completely
cover the surface unit.
CHOOSING UTENSILS
The following information will help you to choose cookware which
will give good performance.
On the label, check the mark that shows if
the pan is compatible with the vitroceramic.
Stainless Steel: highly recommended. Especially good with a
sandwich clad base. The sandwich base combines the benefits
of stainless steel (appearance, durability and stability) with the
advantages of aluminium or copper (heat conduction, even heat
distribution).
Aluminium: heavy weight recommended. Good conductivity.
Aluminium residues sometimes appear as scratches on the hob,
but can be removed if cleaned immediately. Because of its low
melting point, thin aluminium should not be used.
Cast Iron: usable, but not recommended. Poor performance.
May scratch the surface.
performance, but copper may leave residues which can appear
as scratches. The residues can be removed, as long as the hob
is cleaned immediately. However, do not let these pots boil
dry. Overheated metal can bond to glass hobs. An overheated
copper pot will leave a residue that will permanently stain the hob.
Good perfomance only with a thinly smooth,
flat base.
it is operational within 3 seconds and is suitable
for
steady,
homogeneous
with the sprinter facility, reduced cooking times of
up to 15% can be achieved.
USE
• Locate the sign corresponding to the cooking
zone that you need.
• It is recommended that heat setting is at its
highest until it has properly warmed up and then
lower to the desired cooking setting.
• The power-on indicator light comes on to show
that the heat zone is operating.
• Each zone is linked to a residual heat indicator located on the
hob. It lights up when the heat zone temperature reaches 60°C
and above. It will stay on, even if the unit is switched off, until
the surface has cooled down.
• To switch off a heat zone, turn the corresponding control knob
until the position "0".
the examples below are intended as a guide. When
you become familiar with using your hob you will be able to
work out the settings that suit you best.
Positions
To keep a dish hot, melt butter and chocolate...
ery Low
Slow cooking, sauces, stews, rice pudding
2
Low
poached eggs...
Beans, frozen foods, fruit, boiling water...
Moderate
Steamed apples, fresh vegetables, pasta,
4
Medium
crepes, fish...
More intense cooking, omelettes, steaks...
High
Steaks, chops, frying...
ery High
heavy weight recommended. Good
and
sustained
cooking.
12
11
10
9
8
7
Some Tips
USE
SAVING AND RESPECTING THE ENVIRONMENT
• Use pans whose diameter is wide enough to completely cover
the surface unit : the size of the pan should be no smaller than
the heating area. If it is slightly wider the energy will be used at
its maximum efficiency.
• To obtain the best efficiency of your hob, please place the pan
in the centre of the cooking zone.
• Using a lid will reduce cooking times and save energy by
retaining the heat.
• Minimise the ammount of liquid or fat to reduce the cooking
times.
• Start cooking on a high setting and reduce the setting when
the food has heated through.
It is necessary to do an initial cleaning of the equipment before
the first use of each of them. Wash them with a sponge. Rinse
and dry off.
dishes,
plates,
joints when cooking with the grill.
It is fitted with rails which enables
the drip tray to be slid into.
Thanks to its special shape, the shelf always remains horizontal, even
when pulled to its fullest extent towards the front of the oven, thus
avoiding the risk of dishes sliding off or tipping over.
P TRAY : collects meat
and grilling juices during grilling.
It can be put on the shelf, or slid
under it. Unless used with the grill,
the drip tray must not be stored
in the oven while in use.
Never use the drip tray as a roasting tray. This would cause smoke to
be produced, fat to be splashed and the oven would become
rapidly stained.
PASTRY TRAY must be
placed on the shelf. It is for
cooking small pastries like choux,
biscuits, meringues, etc...
Never place the pastry tray directly on the oven bottom.
two forks and a skewer support.
When the oven is in use, any unused accessories should be removed.
T
1
2
3
4
5
6
programming. In this case, turn the control knob to the Hand
position
.
Nota : to set a time, turn the control knob clockwise up to the 120
minutes mark and then turn it back to the required time.
at the same time.
To use the oven, you have to close the dishwasher.
IMPORTANT : always keep small children away from the Trio
while it is in use. If the Trio is fitted with a lid, lift it up before use.
• Convection + Fan
poultry, pastries, fish and vegetables. Heat penetrates into
the food better and both the cooking and preheating
times
are reduced. You can cook different foods at the
same time with or without the same preparation in one or more
positions. This cooking method gives even heat distribution
and the smells are not mixed. Allow about ten minutes
extrawhencooking foods at the same time.
11 GB
(According to the model)
: it is for holding
and
meat
is equipped with a skewer and an handle,
ä It takes in charge the functioning of the oven,
for between 1 and 120 minutes, with immediate
start and automatic stop. When the time is up,
the timer automatically cuts off the power supply
to the oven.
ä However, the oven could be used without
(According to the model)
: We recommend you use this method for
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