In order to keep your ceramic hob looking and working correctly, you must not use glass or copper-bottomed cookware, as this material will damage the surface of your ceramic glass.

Should one or more of the gas cooker rings not ignite, we recommend you check that the burners themselves are free from fibre or strands of a cleaning pad, simply remove the burner caps and wipe around the burner rings with a dry lint free cloth then re-try. If you have a glass lid fitted to your appliance, ensure that it is fully upright and free from any obstructions as either of these conditions will result in the gas supply to the hotplates being shut off until the problem is resolved.

If the problem persists, ensure that the batteries (where fitted) are new, or if the cooker/hob has a plug, check the socket is working and try a new fuse.

Most of our modern appliances are fitted with a cooling fan to prevent the controls getting too hot.

The fan can run for up to 30 minutes after the oven has been switched off for safety reasons. During this period the fan may switch off and on, this is perfectly normal.

Because of the dense materials used in the manufacture of solid hotplates they can often feel warm long after the hob top has been switched off.

This is a perfectly normal characteristic of solid hotplates which work in a slightly different manner to other types of electric heating elements.

Full installation instructions are included in all the customer manual booklets. Always refer to these instructions for installation requirements.

Customers changing from a conventional oven to a modern fan assisted oven may find that they need to reduce cooking temperatures by approximately 25 degrees centigrade and cooking times by approximately 10 minutes in every hour. We recommend you centralising your food and always place food upon a shelf, not directly onto the oven base itself, to enable the heat to be circulated around the entire surface of the cooking vessel. This is particularly important in a top oven as the grill elements are used in conjunction with top oven cooking apparatus to deliver heat from above and below the food.

Pans with high sides may affect the cooking performance due to airflow.

Unlike conventional electric hobs induction hobs do not work by directly heating the glass surface from underneath. The cooking vessel itself is the heating element. Heat is produced directly inside the pan, provided it is made from a ferromagnetic material, i.e. iron or steel. Because of this it is extremely important to use the correct pans.

Ease of use - The beauty of induction hobs is that each plate can be controlled independently of its surrounding hotplates, for a fixed period at whatever temperature level the user requires.

Safety - After cooking, the surface of any hob can get hot as heat is transferred from the cooking vessel back onto the hob glass. For your safety, our induction hobs have a residual heat indicator, which will be displayed (normally by a letter H adjacent to the heating zone selection key) until the hob temperature is below 60 degrees centigrade.

Cast iron, enamelled steel and special stainless steel for induction are compatible. Copper, ceramic, earthenware, glass, aluminium and non-magnetic stainless steel are not compatible with induction cooking.

For maximum efficiency, the diameter of the cooking vessel should be as close as possible to the diameter of the heat zone being used. Using well-adapted cooking vessels saves energy as well as shortening cooking times.

In order to lock the control hob you would need to press the Lock button. A red LED will be displayed beneath the button to show that the controls are locked. To unlock them, press the key once more and the LED will go out and the controls will be unlocked.

Setting	Use
1	Melting Butter or Chocolate etc
2 or 3	Heating food gently Keeping water simmering Heating sauces containing egg yolk and butter Simmering Stews, Meat, Fish or Vegetables
4 or 5	Heating solid or liquid foods Keeping water boiling Thawing frozen vegetables Making 2-3 egg omelettes
6 or 7	Cooking food just above simmering Maintaining a rolling boil for preserve making
8 or 9	Sealing meat and frying fish
10	Frying potatoes Boiling water Deep fat frying Dissolving sugar for preserve making