Cooking Suggestions; Suggestions For Using The Hob Burners Correctly; Suggestions For Using The Induction Hob Correctly; Suggestions For Using The Oven Correctly - steel ADAGIO Gebrauchsanweisung

Instructions for the user

9. Cooking suggestions

9.1

Suggestions for using the hob burners correctly

The diameter of the base of cooking recipients
should fit the diameter of the burner used (see
adjacent table). The burner flame must never be
wider than the diameter of the recipient. Use
recipients with a flat base. Where possible use
pots with a lid, as this allows less power to be
used. To reduce cooking times for vegetables,
potatoes, etc., use little water.
9.2

Suggestions for using the induction hob correctly

For best cooking results and energy saving, only use cookware suitable for induction cooking. The
diameter of the base of the cookware must be the same as the diameter of the circle on the
cooking zone (section "7.5"); if they do not match energy will be wasted.
The base of the cookware must be ferrous alloy or ferritic steel and perfectly flat. It must also be
perfectly clean and dry, as must the glass in the cooking zone.
Do not use pans with a rough, scratched or damaged base, as they may scratch the hob surface.
Sugar, synthetic materials or aluminium sheets must not contact with the heating zones. These
may cause breaks or other alterations of the glass ceramic surface by cooling. Before cooking
sugary foods, it is advisable to treat the glass ceramic surface with a specific silicone-based
product to protect the hob surface from any burned-on food residue.
Do not put or leave empty saucepans on the vitroceramic hob.
Avoid dropping objects, even little ones, on the vitroceramic hob.
Sand or other abrasive materials may damage the ceramic glass.
The glass may be scratched if pans are placed on top of abrasive residue. Scratches do not,
however, affect the operation of induction cooking.
Make sure the appliance fan is working correctly.
9.3

Suggestions for using the oven correctly

The oven allows to optimise cooking. It is possible to cook traditionally, with convection and with
the grill.
The oven door should be completely closed for all types of cooking.
9.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
recipients made of terracotta, porcelain and similar materials.
Burner Recipient diameter
Rapid
Semi rapid
Auxiliary
Triple-ring
(in cm)
from 24 to 26
from 16 to 22
from 8 to 14
from 24 to 26
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