Rangemaster Classic 60 Ceramic - 2 Cooker Overview; The Hob

4
2. Cooker Overview
The 60 ceramic cooker (Fig.2-1) has the following features:
A. A ceramic hob
B. A control panel
C. A conventional top oven and grill
D. A programmable multi-function oven and grill
The Hob
Use only pans that are suitable for ceramic hobs. We
recommend stainless steel and enamelled steel pans, as pots
and pans with copper or aluminium bases leave traces on the
hob that are dicult to remove.
The kind of pan you use and the quantity of food aects the
setting required. Higher settings are required for larger quantities
of food.
Pots and pans should have thick, smooth, at bottoms
(Fig.2-2). This allows the maximum heat transfer from the
hob to the pan, making cooking quick and energy ecient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved up
when cold. If you hold a ruler across the bottom you will see
a small gap in the middle (Fig.2-3). When they heat up the
metal expands and lies at on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Mode
Rack 1
Rack 2
Rack 3
Rack 5
Rack 4
Rack 2
Rack 1
1 at shelf
2 at shelves
TOP OVEN
MAIN OVEN
C
B
D
A
Fig.2-1
Fig.2-2
Fig.2-3
DocNo.020-0002 - Overview - 90 Ceramic - Generic