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o Always lift pans off the induction hob, do not slide them as they
may scratch the glass.
Cooking tips
o IMPORTANT: Take care when frying as the oil and fat heat
up very quickly. At very high temperatures, oil and fat will
ignite spontaneously which presents a serious fire risk.
o When food comes to the boil, reduce the power level setting.
o Using a lid on pans will reduce cooking times and save energy by
retaining the heat.
o Minimise the amount of liquid or fat used to reduce cooking
times.
o Start cooking on a high power setting and reduce the power level
when the food has heated through.
Hob guidelines
o The first few times the hob is used, it may give off an acrid,
burning smell. This smell will disappear completely with repeated
use.
o The saucepan must be positioned exactly on the zone for
efficient heating to occur. Pans should have the same diameter
as the cooking zone that it is being used on.
o You should not use saucepans with rough bottoms, as this can
scratch the ceramic surface.
o Before use, make sure that the bottom of the saucepan is clean
and dry.
o When cold, the bottom of the pan should be slightly concave, as
it will expand when hot and lie flat on the surface of the hob.
This will allow the heat to transfer more easily.
o The best thickness for the bottom of the pans is 2 – 3 mm of
enamelled steel and 4 – 6 mm for stainless steel with sandwich
type bottoms.
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