Use and maintenance – Smeg Vitroceramic Cooking Hob SE631C User Manual
Page 6
13
GB
Each of the vitroceramic hob's heating ele-
ments is connected to an energy compensator
which controls the operating and stopping
time for each one (more or less heat). (See
fig. 6).
The hob is switched of f when at "0", at "1"
the operating time is shor t and the stopping
time long. At the subsequent positions on the
control the operating time increases and the
stopping time decreases until reaching posi-
tion "12" at which operation is continuous
only being switched off when the hotplate ther-
mostat is activated which cuts the power
supply when reaching the maximum permitted
temperature.
The control corresponding to each of the hea-
ting elements (hob) should be taken into
account before switching on. To do so, each
control has an indicator for the corresponding
heating element.
The operation of one or more heating zones is
shown by the on-off indicator.
Residual heat indicators
When a heating zone reaches a temperature
exceeding 60±15°C the corresponding resi-
dual heat indicator illuminates, remaining swit-
ched on until the temperature decreases,
even if the control is at "0". Never theless,
special attention should always be paid to the
temperature in the cooking zone given that
the, for tunately remote, possibility exists that
the indicator could break and not show the
temperature of the aforementioned zone.
To obtain the best results from this hob,
obser ve the following recommendations: use
pots with per fectly flat bases, since the grea-
ter the contact sur face between the glass sur-
face and the pot, the greater the heat trans-
mission. To avoid dents in the bases we
recommend the use of pots with thick bases.
Figure 7 illustrates how pots with dented or
concave bases have reduced contact sur fa-
ces.
Good
Bad
•
It is not recommended to use pots with a
smaller diameter than that of the circle
marked on the glass.
•
Place the cooking pots properly centred on
Use and Maintenance
Using vitroceramic hotplates
Fig. 6
Suggestions and recommendations
A
B
B
A
B
Fig. 7