
10
As soon as a liquid starts boiling, turn down the
flame so that it will barely keep the liquid
simmering.
Use only pans or pots with flat bottom.
If you use a saucepan which is smaller
than the recommended size, the flame will
spread beyond the bottom of the vessel,
causing the handle to overheat.
Carefully supervise cooking with fat or oil,
since these types of foodstuff can result in a fire,
if over-heated.
The stainless steel can become tarnished if excessively heated.
Therefore prolonged cooking with potstones, earthenware
pans or cast-iron plates is inadvisable. Also, do not use
aluminium foil to protect the top during use.
Make sure pots do not protrude over the edges of the cooktop
and that they are centrally positioned on the rings in order to
obtain lower gas consumption.
Do not place unstable or deformed pots on the rings: they could
tip over or spill their contents, causing accidents.
Pots must not enter the control zone.
Using the hob correctlyUsing the hob correctly
Using the hob correctlyUsing the hob correctly
Using the hob correctly
To ensure maximum burner efficiency, it is strongly recommended that you
use only pots and pans with a
flat bottom fitting the size of the burner used,
so that flame will not spread beyond the bottom of the vessel (see the table).
Burner minimum maximum
diameter diameter
Large (rapid) 180 mm 260 mm
Medium (semi-rapid) 120 mm 220 mm
Small (auxiliary) 80 mm 160 mm
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