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THE VITROCERAMIC ZONE
ADVICES
The use of high quality utensils is important to obtain good cooking
results :
• Always use good quality cookware with perfectly flat and thick
bases.
• Ensure that the base of the pot or pan is dry.
• Use pans whose diameter is wide enough to completely cover
the surface unit.
CHOOSING UTENSILS
The following information will help you to choose cookware which
will give good performance.
On the label, check the mark that shows if
the pan is compatible with the vitroceramic.
Stainless Steel : highly recommended. Especially good with a
sandwich clad base. The sandwich base combines the benefits
of stainless steel (appearance, durability and stability) with the
advantages of aluminium or copper (heat conduction, even heat
distribution).
Aluminium : heavy weight recommended. Good conductivity.
Aluminium residues sometimes appear as scratches on the hob,
but can be removed if cleaned immediately.
Because of its low melting point, thin aluminium should not be
used.
Cast Iron : usable, but not recommended. Poor performance.
May scratch the surface.
Copper Bottom / stoneware: heavy weight recommended. Good
performance, but copper may leave residues which can appear
as scratches. The residues can be removed, as long as the hob
is cleaned immediately. However, do not let these pots boil
dry. Overheated metal can bond to glass hobs. An overheated
copper pot will leave a residue that will permanently stain the hob.
Porcelain/enamel : Good perfomance only with a thinly smooth,
flat base.
THE ZONES
• hilight zone : the glass-ceramic hob benefits from greater heat
output which is generated by the hilight cooking
zones thereby accelerating the cooking process.
With the "Coup de feu" facility, reduced cooking
times of up to 15% can be achieved, depending
upon the method of cooking and the type of
saucepans being used.
USE
• Locate the sign corresponding to the cooking
zone that you need.
• It is recommended that heat setting is at its
highest until it has properly warmed up and then
lower to the desired cooking setting.
• The power-on indicator light comes on to show
that the heat zone is operating.
• Each zone is linked to a residual heat indicator located on the
hob. It lights up when the heat zone temperature reaches 60 C
and above. It will stay on, even if the unit is switched off, until
the surface has cooled down.
• To switch off a heat zone, turn the corresponding control knob
until the position "0".
• Positions : the examples below are intended as a guide. When
you become familiar with using your hob you will be able to
work out the settings that suit you best.
USE
Positions
1
1-2
Very Low
2
3-4
Low
3
5-6
Moderate
4
7-8
Medium
5
9-10
High
6
11-12
Very High
Recommendations :
• Never cook food directly on the glass ceramic hob. Always use
the appropriate cookware.
• Always place the pan in the centre of the unit that you are cooking on.
• Do not use the surface as a cutting board.
• Do not slide cookware across the hob.
• Do not store heavy items above the hob. If they drop onto the
hob, they may cause damage.
• Do not store heavy items above the hob. If they drop onto the
hob, they may cause damage.
• Do not use the hob as a working surface.
• Aluminium foil and plastic pans must not be placed on heating
zones.
It is strongly recommended to keep children away from the
cooking zones while they are in operation or when they are
switched off, so long as the residual heat indicator is on, in
order to prevent the risks of serious burns.
OVEN EQUIPMENT
It is necessary to do an initial cleaning of the equipment
before the first use of each of them. Wash them with a sponge.
Rinse and dry off.
• THE SHELF : it is for holding
dishes, plates, and meat
joints when cooking with the grill.
It is fitted with rails which enables
the drip tray to be slid into.
Thanks to its special shape, the shelf always remains horizontal,
even when pulled to its fullest extent towards the front of the oven,
thus avoiding the risk of dishes sliding off or tipping over.
• THE DRIP TRAY : collects meat
and grilling juices during grilling.
It can be put on the shelf, or slid
under it. Unless used with the
grill, the drip tray must not be
stored in the oven while in use.
Never use the drip tray as a roasting tray. This would cause smoke
to be produced, fat to be splashed and the oven would become
rapidly stained.
• THE ROTISSERIE is equipped with a skewer and an handle,
two forks and a skewer support.
12
1
11
2
When the oven is in use, any unused accessories should be removed.
10
3
9
4
• THE CIRCUIT-BREAKER TIMER
8
5
7
6
120
110
100
90
70
80
programming. In this case, turn the control knob to the Hand
position
Nota : to set a time, turn the control knob clockwise up to the 120
minutes mark and then turn it back to the required time.
21 GB
Some Tips
To keep a dish hot, melt butter and chocolate...
Slow cooking, sauces, stews, rice pudding
poached eggs...
Beans, frozen foods, fruit, boiling water...
Steamed apples, fresh vegetables, pasta,
crepes, fish...
More intense cooking, omelettes, steaks...
Steaks, chops, frying...
(According to the model)
• It takes in charge the functioning of the oven,
for between 1 and 120 minutes, with immediate
10
start and automatic stop. When the time is up,
20
the timer automatically cuts off the power supply
30
to the oven.
40
50
60
• However, the oven could be used without
.
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