DeDietrich G130 Manual de usuario descargar pdf (Pagina 50)

Using your hob in all simplicity

Which pans work best on a radiant/halogen ring?

•

Use recipients with flat bottoms

that are in perfect contact with the

heating surface:

- Stainless steel with a thick trimetal or

"sandwich" base,

- Aluminium with a thick (smooth) base,

- Enamelled steel.

•

Always use a pan of suitable

size: the diameter of the pan

must be equal to or larger than

the diameter of the radiant ring.

•

The bottom surfaces of recipients in

poor condition may hold or transport sub-

stances liable to stain or scratch the hob

surface.

•

Make sure that the underneath of

your pan and the heating surface are

clean and dry.

•

Use a recipient that is big enough

to contain all the foodstuffs to be co-

oked and choose a setting that is not

liable to cause any overflowing or

splashing.

•

The most suitable recipients give

the most successful results.

•

Use high-walled saucepans for

dishes containing a lot of liquid, so

that nothing is liable to overflow when

boiling.

•

The bottom of the saucepan and

the heating zone should be the same

size.

•

Make sure your saucepan is in the

middle of the heating zone.

•

Heating zones should always be

clean, for dirty heating zones and sau-

cepan bottoms not only deteriorate

the heating surface but also increase

electricity consumption.

•

Use the residual heat as well as

possible by turning off the heat 5 mi-

nutes before the end of cooking.

•

Never place any food wrapped in

aluminium or plastic recipients on the

heating zone.

If ever you connect any domestic appliance to a plug near the hob,

make sure that its cable does not come into contact with any hot zones.

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