Rangemaster 90 CERAMIC U109650-02 User Manual

The Hob

Use only pans that are suitable for ceramic hobs. 

difficult to remove. 
Glass-ceramic cookware is not suitable because of its 

poor conductivity. 

Pots and pans should have thick, smooth, flat 

bottoms. This ensures that there is the maximum heat 
transfer from the hob to the pan, making cooking quick 
and energy efficient.

Never use a round bottomed Wok even with a stand.

The very best pans have bases that are very slightly 

curved in when cold. If you hold a ruler across the 
bottom you will see a small gap in the middle. When 
they heat up the metal expands and lies flat on the 
cooking surface.

Make sure that the base of the pan is clean and dry to 

prevent any residue burning onto the hob panel. This 

also helps prevent scratches and deposits (such as lime 

specks).

Always use pans that are the same size as (or 

slightly larger than) the areas marked on the hob top. 
Using smaller pans wastes heat, and any spillage will be 
burnt on. Using a lid will help the contents boil more 
quickly.

Always lift pans off the hob. Sliding pans may cause 

marks and scratches. Always turn the control to the off 
position before removing a pan.

There are indicator lights for each of the cooking 

areas. These come on when a hob control is turned on 
and stay lit while the surface cools. Always take care 
before touching the surface even when it is turned off 
- it may be hotter than you think.

The ratings of the cooking areas are shown on the 

diagram below.