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12.5 Suggestions for using the vitroceramic hob correctly
In order to obtain good efficiency and adequate energy consumption, it is essential to use only
recipients that are suitable for electric cooking. The diameter of the base of the recipient must be
the same as the diameter of the outline of the cooking area. Energy is wasted if they do not
correspond.
The base of the recipient must be very thick and perfectly flat. It should also be clean and dry, as
should the glass on the hob.
Do not use cast iron pots or pots with a rough base, as they may scratch the surface.
When using the vitroceramic hob, it must be thoroughly cleaned before switching on the heating
elements.
The glass may be scratched if pans are placed on abrasive residues. Any scratches do not
however jeopardise the cooking procedure.
The ideal thickness for the base of the pans is:
Before cooking food with a high sugar content (e.g. jam), apply a protective product to the cooking
surface to prevent it from being damaged if the food spits or boils over.
12.6 Suggestions for using the oven correctly
The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
12.6.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
12.6.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed.
The possibility of cooking on more than one shelf allows you to cook many different dishes at the
same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.
36
Instructions for the user
2-3 mm in enamelled steel;
4-6 mm in stainless steel with double base.
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