Ceramic Hob - Candy MULTIPURPOSE BUILT-IN HOBS Instruction Manual

Plate type
The hob may be fitted with a normal or rapid plate.
The normal plate is completely black, while the rapid plate has a red dot in the centre. For the
technical specifications, refer to the "Hob Specifications – Cooking Point" section.
The main differences between the rapid plate and the normal equivalent are:
Higher power.
The set temperature is reached more quickly.
There is a safety device which limits the power if the pan is unsuitable.

CERAMIC HOB

The ceramic hob allows rapid vertical heat transmission from the heating elements installed
underneath the hob to the pans placed on them.
However, the heat is not propagated horizontally, so the glass is still "cold" just a few centimetres
from the cooking zone.
The cooking zones are controlled by a 7-setting selector switch or a continuous-scale self-adjusting
power regulator with thirteen settings, as shown in figure 12.
The zone heating level is regulated at increasing temperatures from the "0" (off) position to "6" or "11"
(max. setting). When the hob is in operation, the pilot light is on.
When the cooking zone temperature exceeds 70°C, the corresponding "residual heat" warning light
comes on to indicate that the zone is hot.
This light also remains on after the cooking zone is switched off, to warn that the zone is still hot.
The residual heat persists for a fairly long time after the cooking zone is switched off.
Do not touch the cooking zone during this time; watch out for children above all.
The light goes out automatically when the cooking zone temperature drops below 70°C.
Knob
setting
0
1
2
2
3
4
4
5
6
0 Off
1
For melting processes (butter or chocolate)
2
2
For keeping foods hot and heating small amounts
3
of liquid
4
4
For heating larger amounts and beating custards
5
and sauces
6
Slow boiling, for soups, pasta and risotto,
7
continuing steaming processes, and cooking
8
steaks and fried foods in general
8
Browning meat, roasted potatoes, fried fish,
9
bringing large amounts of water to the boil
10
11
Quick frying, char-grilled steaks, ect.
12
Cooking operation
27