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Rapid cooking zones (only with some models) can operate with greater power than
regular cooking zones, which means they can heat up more quickly.
These cooking zones are indicated with a red dot in the middle. After repeated heating
and cleaning, this dot may disappear.
Rotate the knob to switch on the cooking
zone. Cooking zone heating power can be set
in steps from 1 to 6 or continuously from 1 to 4.
Switch off the cooking zone 3 – 5 minutes
before the end of the cooking process to
make use of the residual heat and save power.
In case of prolonged use of cast iron plates, the area of the plate
and the edge of the cooking zone may discolour. Service in such
case is not covered by the warranty.
CONVENTIONAL HOBS
- Make sure the cooking zone and the cookware bottom is clean and dry. This will allow better
conduction of heat and prevent any damage to the heating surface.
- Overheated fat and oil on the cooking zones may ignite. Therefore, be careful when cooking
with fat or oil and always control the cooking process.
- Do not place wet cookware or lids covered in steam on the cooking zones. Moisture may
damage the cooking zones.
- Do not cool down the hot cookware by placing it on the cooking zones that were not in use,
because the condensate that will appear under the cookware bottom may aid corrosion.
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