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COOKING EQUIPMENT
Saucepans
The heating zones are fitted with thermal limiters, which
are a safety device to prevent the ceramic glass over-
heating, larger pans can be used - up to 230 mm (9")
base diameter on a nominal 180 mm (7") heated area
- providing they do not overlap the hob trims.
Only use cookware manufactured for use on ceramic
hobs. Look for the relevant symbol (Fig.1).
Cooking pans with aluminium or copper bottoms
are unsuitable for use. These materials can cause
stains that can not be removed.
The following advice should be followed to achieve
an optimum energy consumption as well as avoiding
overboiling, which can be burned onto the cooking
zones.
Pan Bases
Cooking and frying pans should have a flat, solid and
smooth base. A base with rough edges can scratch and
leave abrasion marks on the ceramic surface.
Pan Sizes
Pans should have flat bases and be approximately the
same size as the cooking area.
Pan Lids
A lid prevents heat from escaping and therefore reduces
the cooking time.
Specialist Pans
Pressure cookers, preserving pans, etc. should comply
with the recommendations for normal saucepans given
above. Traditional round bottomed woks are not suitable
for use even with a stand, woks with flat bases are
available and do comply with the recommendations.
General Notes
• Very thin, badly dented and distorted pans, particularly
with uneven bases should NOT be used.
• Never place a utensil with a skirt (e.g. a bucket) on the
heated area.
• Pans should not have rough bases and should be
lifted on and off the cooking zone. Do not slid them, as
this may scratch the surface of the hob.
• Do not use large preserving pans or fish kettle across
two cooking zones as damage may occur to the hob.
• Pans must NOT overlap the hob trims.
10
Fig.1
Radiant Ring
Ceramic
Halogen
Fig.2
Gas
Solid Plate
Dishwasher
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