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H
ob guidelines
o The first few times the hob top is used, it may give off an acrid,
burnin
g smell. This smell will disappear completely with repeated
use.
The hob surface is fitted with cooking areas of different diametre.
o
o The positions where the heat will radiate from are clearly marked
on the hob top. The saucepans must be positioned exactly on these
zones for efficient heating to occur. Pans should have th
diametre as the cooking zone that they are being used on.
o You should not use sau
scratch the solid plates.
o Before us
e, make sure that the bottoms of the saucepans are clean
and dry.
o When cold, the bottom of the pans should be slightly concave, as
they expand when hot and lie flat on the
will allow the heat to transfer more easily.
o The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled
steel and 4 – 6 mm for stainless steel with sandwich type
bottoms.
o If these rules are not followed, then there will be a great loss of
heat and energy. Heat not absorbed by the
the hob, frame and surrounding cabinets.
Preferably cover pans with a lid to permit cooking at a lower heat.
o
o Always cook vegetable
reduce cooking times.
o Food or liquid that has high sugar content may damage the hob top
if it comes into contact with the hob surface. Any spillages should
be wiped up immediately, howeve
surface from becoming damaged.
o IMPORTANT: The hob surface is tough; however it is not
unbreakable and can be damaged. Especially
objects are allowed to fall on it with some force.
o DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN
OR
CRACKED.
CUSTOMER CARE DEPARTMENT IMMEDIATELY.
cepans with rough bottoms, as this can
s and potatoes, etc., in as little water to
r this may not prevent the hob
YOU
SHOULD
surface of the hob. This
saucepan, will spread to
if pointed or hard
CONTACT
TH
E
e same
BAUMATIC
11
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