Cooker Overview; The Hob - Rangemaster Classic 60 Ceramic User Manual

2. Cooker Overview

Fig.2-1
A
Mode
B
C
D
Fig.2-2
Fig.2-3
DocNo.020-0002 - Overview - 90 Ceramic - Generic
TOP OVEN
Rack 2
Rack 1
Rack 5
Rack 4
Rack 3
Rack 2
Rack 1
MAIN OVEN
The 60 ceramic cooker (Fig.2-1) has the following features:
A.
A ceramic hob
B.
A control panel
C.
A conventional top oven and grill
D.
A programmable multi-function oven and grill

The Hob

Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans, as pots
and pans with copper or aluminium bases leave traces on the
hob that are difficult to remove.
The kind of pan you use and the quantity of food affects the
setting required. Higher settings are required for larger quantities
of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig.2-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig.2-3). When they heat up the
metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
4
1 at shelf
2 at shelves