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Suitable cookware
The cooking surface and the bottom of the pot or pan must always be clean and dry.
Only use pots and pans for electric ovens with a perfectly smooth bottom and suitable
diameter equal to or slightly larger than the heated area.
You can also use cookware made of heat-resistant glass, clay or porcelain. With this type
of cookware, pay attention to the temperature so that the food does not stick or burn.
Do not use pots made of plastic or whose inside is coated with aluminium. Do not use
containers with a rough underside so that the heating surface of the hob is not scratched.
If the bottom of the pots is not flat or too small, this will result in higher energy
consumption. It will therefore not be possible to use the maximum heat and poses a
further risk of burns and heat hazard to people and the environment.
IMPORTANT
To avoid liquid overflowing, when cooking or heating liquids, reduce the heat supply.
Remove any splashes of food or fat immediately.
For further cleaning instructions, see chapter Cleaning and Maintenance.
Switching on the hob:
Place the pot in the middle of the heating zone. Ensure that the
cooking zones are clean and dry.
Select the cooking zone and turn the knob (1) in clockwise
direction to the desired level (9 positions).
To switch off the cooking zone, turn the knob in counter-clockwise
direction to the 0 position.
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