Page EN-12 The hob
The best thing to use is cookware for electric
hobs
– with a completely even base, or if neces-
sary with very little curvature towards the
inside (base expands when heated!). This
allows heat to be transferred better and
more quickly.
– with a sufficiently thick base, for example
enamelled steel pans with 2-3 mm and
stainless steel pans with 4-6 mm, which
can be identified by the label “Base thick-
ness in line with DIN 44904” [Bodenstärke
nach DIN 44904].
– of a size that corresponds to the size of the
cooking zones.
The d1 diameter is always provided as a
pan and pot size. d2 base diameter is al-
ways around 2 cm smaller. Pots that are
too big can cause paintwork damage.
Energy and time-saving pressure
– cookers are also well-suited. The relative-
ly high purchase costs are quickly saved
again.
– Steel pots and pans as well as coated and
uncoated aluminium cookware with a thick
base. However, coated cookware must not
be overheated or scratched.
You should not use:
– Indented or battered pans.
– Pans with a rough base.
– Pans with a curved base.
– Coated cookware that is scratched inside.
Retractable dials
The function selectors can be pushed in to
protect them from hot steam and contamina-
tion during operation.
• Lightly press on the dial to it push in/out.
Cooking zones and dials
The hob has four cooking zones. Each cook-
ing zone corresponds with a dial on the con-
trol panel.
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