Rangemaster 110 Ceramic User Manual - page 4
4
The Hob
When you cook on a ceramic hob its very
important to use the right sort of pans...
1
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled
steel pans because pots and pans with copper
or aluminium bases leave traces on the hob that
are diffi cult to remove.
Glass-ceramic cookware is not suitable because of
its poor conductivity.
2
Pots and pans should have thick, smooth, fl at
bottoms. This ensures that there is the maximum
heat transfer from the hob to the pan, making
cooking quick and energy effi cient.
Never use a round bottomed Wok even with a stand.
3
The very best pans have bases that are very slightly
curved in when cold. If you hold a ruler across the
bottom you will see a small gap in the middle. When
they heat up the metal expands and lies fl 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
(such as lime specks).
4
Always use pans that are the same size as (or
slightly larger than) the areas marked on the hob top.
Using smaller pans wastes heat, and any spillage
will be burnt on. Using a lid will help the contents boil
more quickly.
5
Always lift pans off the hob. Sliding pans may cause
marks and scratches. Always turn the control to the
off position before removing a pan.
6
There are indicator lights for each of the cooking
areas. These come on when a hob control is turned
on and stay lit while the surface cools. Always take
care before touching the surface even when it is
turned off - it may be hotter than you think.
7
The ratings of the cooking areas are shown on the
diagram above.
8
On the right of the hob is Warmer. Use the warmer
for keeping food warm while the fi nal touches are put
to a meal. Turn the control knob anti-clockwise to the
on position.
For best results, pre-heat a covered serving dish for
10 minutes before adding food to it.
Use only heat resistant dishes.