Rangemaster RC77 User Manual & Installation & Service Instructions

Contents

32. Hob OverviewThe ceramic hob comprises of four cooking zones containingheating elements with different ratings and diameters(Fig.2-1), each with a residual heat indicator.One of the cooking zones has a circular dual element andanother incorporates an oval dual element.Each zone is controlled via the touch sensitive controls withan audible signal when operated.The HobUse only pans that are suitable for ceramic hobs. Werecommend stainless steel and enamelled steel pans, as potsand pans with copper or aluminium bases leave traces on thehob that are difficult to remove. Glass-ceramic cookware isnot suitable because of its poor conductivity. The kind of panyou use and the quantity of food affects the setting required.Higher settings are required for larger quantities of food.Pots and pans should have thick, smooth, flat bottoms(Fig.2-2). This ensures the maximum heat transfer from thehob to the pan, making cooking quick and energy efficient.Never use a round-bottomed wok, even with a stand.The very best pans have bases that are very slightly curvedup when cold (Fig.2-3). If you hold a ruler across the bottomyou will see a small gap in the middle. When they heat up themetal expands and lies flat on the cooking surface.Make sure that the base of the pan is clean and dry to preventany residue burning onto the hob panel. This also helpsprevent scratches and deposits.Always use pans that are the same size as (or slightly largerthan) the areas marked on the hob top (Fig.2-4). Usingsmaller pans wastes heat, and any spillage will be burnt on.Art No. 315-0007 RC77 hob��ArtNo.312-0004 Correct pans ceramicArtNo.312-0005 Curvedbottomed pan ceramicFig.2-1Fig.2-2Fig.2-3ArtNo.312-0006 Correct pan sizesFig.2-4DocNo.022-0002 - Overview - RC77 ceramic