Rangemaster 90 CERAMIC U109650-02 User Manual

4The HobWhen you cook on a ceramic hob its veryimportant to use the right sort of pans...Use only pans that are suitable for ceramic hobs.We recommend stainless steel and enamelledsteel pans because pots and pans with copper oraluminium bases leave traces on the hob that aredifficult to remove.Glass-ceramic cookware is not suitable because of itspoor conductivity.1 Pots and pans should have thick, smooth, flatbottoms. This ensures that there is the maximum heattransfer from the hob to the pan, making cooking quickand energy efficient.Never use a round bottomed Wok even with a stand.2 The very best pans have bases that are very slightlycurved in when cold. If you hold a ruler across thebottom you will see a small gap in the middle. Whenthey heat up the metal expands and lies flat on thecooking surface.Make sure that the base of the pan is clean and dry toprevent any residue burning onto the hob panel. Thisalso helps prevent scratches and deposits (such as limespecks).3 Always use pans that are the same size as (orslightly larger than) the areas marked on the hob top.Using smaller pans wastes heat, and any spillage will beburnt on. Using a lid will help the contents boil morequickly.4 Always lift pans off the hob. Sliding pans may causemarks and scratches. Always turn the control to the offposition before removing a pan.5 There are indicator lights for each of the cookingareas. These come on when a hob control is turned onand stay lit while the surface cools. Always take carebefore touching the surface even when it is turned off- it may be hotter than you think.6 The ratings of the cooking areas are shown on thediagram below.