SECTION 3 - COOKING HINTS
1.
Before use, ensure hob surface is clean, dry and free of grease. Remove any burnt on food debris.
2.
Familiarise yourself with cooking area and control settings.
3.
Each cooking zone has a power capacity of 5kW.
4.
Each zone is governed by individual energy regulator.
5.
Control setting is from 1 to 10. (1 - lowest setting, 10 - highest).
6.
Boiling, steaming, poaching, stewing, pot roasting, deep and shallow frying can be achieved on the hob.
7.
Ferritic cooking vessels must be used.
8.
To boil liquid, follow this procedure:
Fill and position pan centrally within cooking zone. Turn appropriate switch dial to 10.
When boiling occurs, reduce setting and continue to
cook by simmering.
9.
The lower setting is dependent on amount and density of liquid and also starch content.
10.
Skill is required to control simmering and the ability to select a corresponding temperature setting will
improve with practice.
11.
Any spillage should be cleaned from hob surface as soon as practically possible.
Failure to clean filter regularly may cause problems
that will not be covered by warranty.
The air intake filter MUST ALWAYS be in place during
operation.
Wipe glass-ceramic hob clean using a damp cloth and warm, soapy water. For heavy stains,
use a scraper while cooking zone is still warm. Wipe down with a damp cloth when zone is cool.
Chef's Tips
Always pre-heat oven to desired temperature. Use appropriate trays and NEVER overload oven. Place food
centrally upon the shelves.
Avoid opening oven doors during cooking process.
If removing food from oven, ensure doors are fully open. Cooking times are dependant upon the following:
Pre-heat temperature
Food temperature (e.g. frozen, chilled or ambient)
Shelf load / Oven load / Size and weight of food
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