Home Appliances
Let’s hop to it with your hob.
With your gas hob, you can enjoy all the benefits that inspire many chefs. Not only can you control the heat perfectly and instantly - thanks to its sophisticated design, your gas hob is completely safe.
Now you’re cooking with gas!
Your new gas hob tames the power of flames. Thanks to the thermocouple safety system that cuts off the gas when the burner is accidentally switched off, you can enjoy cooking with the even, instant heat that so many chefs love without playing with fire. Read on to learn how to get perfect results from the first use.
Surefire control.
Click, crackle, cook. The automatic ignition makes switching on your gas hob easy. And even if there’s a power outage, you can still make dinner by holding a match or lighter to the burner. However you fire up your hob, always remember to turn them anticlockwise – to the highest level – when starting the gas. Here’s a step-by-step breakdown of the process:
1. Depress the control knob for the selected burner and keep it depressed as you turn it anti-clockwise to the highest level.
2. You’ll see sparks and the flame ignites.
3. If you hear a hiss or a crackle, that’s normal. Wait a few seconds, then release the control knob.
4. Adjust the control knob to the desired heating level. Any odour that you smell using the appliance for the first time will soon disappear.
5. If the burner doesn’t ignite, turn the control knob to the off position and repeat the steps described above. This time, hold the control knob down for longer (up to 10 seconds). Still unsuccessful? Then, turn the control knob to the "Off" position and open the door or window in the room. Don’t attempt to re-ignite the burner for at least one minute.
To switch a burner off, simply turn the knob clockwise to O. You should also do this if the burner flames are accidentally extinguished. In such an instance, wait to re-ignite the burner for at least one minute.
Kill it with the right skillet.
Gas is the ultimate cookware pass – almost all pots and pans are suitable for your hob. If you have a multi-crown burner and wok grid, you can even you use pans with rounded bases. While your choice of cookware material is almost unlimited, size does matter. Pots should neither protrude over the edge of the cooktop – especially near the controls, which could be damaged by the high temperatures – nor be too small for the burner. When flames lick the sides of your cookware, you’re not only wasting a lot of energy but also risk the handles becoming damaged or dangerously hot. Centre your pan over the burner to ensure that it heats up evenly and won’t tip over.
Framework for how your flame works.
Cooking times and power levels depend not only on what food and how much you cook but also the type of cookware and gas used. To make things simple for you, we’ve put together this guideline to help you get a feel for the height of the flame that will work best for your dish. If you have a Series 6 or 8 hob, you can make use of FlameSelect’s 9 incremental power levels for more accuracy.
Frying with little oil.
Frying with little oil.
For pan-fried dishes, heat the oil up first. As soon as you have started frying, keep the temperature constant and adjust the power level as required. When preparing several batches successively, wait until the pan is once again at the starting temperature before starting to fry again. Don’t forget to turn the food regularly.
- Escalope, steaks, tortilla: Set the high-output burner to high
- Grilling, browning, paella, Asian dishes (wok): Set the mini-wok multicrown burner to high
FlameSelect settings.
- Asian dishes: Level 9
- French omelette, steak, well-done sirloin steak, stroganoff: Level 7-9
- Searing vegetables and meat: Level 7-9
- Hamburgers, sausages, grilled salmon, rissoles: Level 4-6
Deep frying.
Deep frying.
- Deep-fry escalope, steaks, tortilla: Set the high-output burner to high.
FlameSelect settings.
- Tempura vegetables, croquettes, chips, potato omelettes, escalope, frozen food, baked items: Level 7-9
Boiling, steaming & stewing.
Boiling, steaming & stewing.
The water must be boiling before you add pasta, rice or potatoes. Then adjust the flame as the cooking process continues.
- Ragout: Set the high-output burner to medium
- Stews: Set the economy burner to high
- Steamed potatoes, fresh vegetables, stews, pasta: Set the standard-output burner to high
- Steaming fish, vegetables: Set the high-output burner to low
FlameSelect settings.
- To cook pasta, soups, creams, paella, pulses and rice pudding follow this 3-step process, gradually lowering the power level:
1. Bring water to the boil: Level 9
2. Start the cooking process: Level 7-9
3. Continue cooking: Level 4–6
4. Finish cooking: Level 1-3 - Steaming fish, vegetables: Level 1–3
- Stewing, pot roasts, ragout, goulash, ratatouille: Level 4–6
Defrosting & heating.
Defrosting & heating.
- Warming up and keeping ready-to-eat meals warm: Set the mini-wok multi-crown or standard-output burner to medium or low
- Defrosting frozen food: Set the economy burner to medium
FlameSelect settings.
- Defrosting frozen food: Level 4–6
- Heating and keeping ready-to-eat meals warm: Level 1–3
Poaching & simmering.
Poaching & simmering.
- Béchamel sauce: Set the high-output burner to medium
- Slow cooking pulses and fruit: Set the economy burner to medium
FlameSelect settings.
- Cooking cheese sauce, béchamel, carbonara, Neapolitana sauce, blancmange, crepes: Level 4–6
Melting.
Melting.
- Melting butter, chocolate, gelatine: Set the economy burner to low
FlameSelect settings.
- Melting butter, chocolate, butter, gelatine, honey, caramel: Level 1
