Vitroceramic Cooktop; Description Of Cooking Zones; Cooktop Cookware Advice; The Choice Of Cookware - Candy FCS201N Instrucciones De Uso

3. VITROCERAMIC COOKTOP

3.1. DESCRIPTION OF COOKING ZONES

Highlight zone
A metallic conductor strip is spread uniformly over the whole
surface unit. It is effective within 3 seconds and is suitable for
steady, even and also lengthy cooking.
The glass-ceramic cook top benefits from greater heat output
which is generated by the highlight cooking zones thereby
accelerating the cooking process. Modifications to the design of
the hob have not affected the capacity of the glass to withstand
high temperatures, but they have improved controllability.
With the "Sprinter" facility, reduced cooking times of up to 15% can
be achieved, depending on the method of cooking and the type of
saucepans used.
•Multi-circuit heating elements offer the advantage that several
cooking zone sizes can be used with one heating element.

3.2. COOKTOP COOKWARE ADVICE

Efficient cooking
The extra large highlight zone, will
depending on the dimensions of the cook
ware and/or the quantity of food being
cooked, provide even higher performance
levels.
Using good quality cookware is critical for
obtaining the best performance from your
hob.
Use pans with a large enough diameter to completely
cover the surface unit the size of the pan should be no smaller
than the heated area. If it is slightly wider the energy will be used at
maximum efficiency.

3.3. THE CHOICE OF COOKWARE

The following information will help you to choose cookware which
will give good performance.
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 cook
top 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 over heated copper pot will leave a residue that will
permanently stain
the cook top.
Ensure that the base of the pot or pan is dry
when filling pans with liquid or using one that has been stored in
the refrigerator, ensure that the base of the pan is completely dry
before placing it on the hob. This will help to avoid staining the
cook top.
Always use good quality cookware with perfectly flat and
thick bases
Using this type of cookware will prevent hot spots that cause food to
stick. Thick metal pots and pans will provide even distribution of heat.
Porcelain/enamel
Good performance only if the base is thin, smooth and flat.
Glass-ceramic
Not recommended. Poor performance. May scratch the surface.
Suitability of Cooking Pans
Keep in mind that larger pans have larger heating surfaces.
This will help them to cook the food faster than pans with smaller
heating surfaces.
Always use pan sizes proportionate to the amount of the food to be
cooked. In order to prevent splashing, do not use very small pans,
especially for foods with excess liquid. If you use excessively large
pans for quick cooked foods, sausages and liquids will stick and
residues will remain attached to the pan after being emptied.
Closed pans and baking trays or moulds are suggested for cooking
sweets. Splashed sugar and juices from an open pan may stick to the
cooker surface and will be difficult to remove.This is especially
important for pans used for roasting or pressurized cooking at high
temperature.
Do not leave burners unattended without a pan or with an empty pan
on top.
Check the suitability of cooking pans with respect to the following
criteria;
They should be heavy.
They should completely cover the burner surface; they may be a little
bigger but no smaller.
Base surfaces should be completely flat and fit well on the cooking
surface.
•Some parts of the food may be heated while others remain cold due
to the uneven distribution of heat under the pan. Therefore,
continuous stirring of the food being cooked is necessary in the case
of thin-bottomed pans. Heat is more effectively and evenly distributed
with thick-based pans.
•Use of very small pans is not recommended. Wider, low-sided pans
are more suitable for more effective and quicker cooking than small,
deep pans.
•You cannot shorten cooking time by using a small pan over a large
burner. You will only waste gas in this way. However, a pan with a lid
will save energy.
3.4. CONTROL KNOBS OF THE
VITROCERAMIC COOKTOP
HOW TO OPERATE THE COOKTOP
Locate the sign corresponding to the
cooking zone that you need.
Turn the control knob to the required
cooking setting.
Initially we recommend that the heat zone
be set at the highest position until the
contents of the saucepan have reached the
required temperature; the heat can then be
reduced to the required cooking setting.
The residual heat indicator light will
come on when the cook top surface
temperature reaches 60 degrees or above.
It will remain on even if the cook top is switched off and will only go out
when the cook top surface has cooled down.
Position
1 1-2 Very Low To keep a dish hot, melt butter and chocolate...
3-4 Low Slow cooking, sauces, stews, rice pudding poached eggs...
2
3 5-6 Moderate Beans, frozen foods, fruit, boiling water...
4 7-8 Medium Steamed apples, fresh vegetables, pasta, crepes, fish...
More intense cooking, omelettes, steaks...
5 9-10 High
6 11-12 Very High Steaks,chops, frying...
20 GB
Hilight
12
10
4
8
6
Some Tips
2