How to turn on the gas stove. How to use a glass-ceramic electric kitchen Stews, fried mushrooms and more

An electric stove is a functional indispensable device that runs on a home electrical network. Exist various options such technology, differing in their capabilities and technical characteristics.

The main types of electric stoves

There are various types of electric stoves with certain specifications, namely such as:

• classic;
• induction;
• glass-ceramic;
• halogen.

Classic models have ceramic heating elements, and the principle of their operation is based on the release of thermal energy as a result of the passage of current through a special conductor. Such a device has an acceptable cost, but it is characterized by insufficiently good functionality.

Another advantage is the low power consumption. In addition, they have a number of additional functions, as you can cook food much faster and easier. They are also equipped with a child protection function, which allows you to block access to any navigation.

Sensory stoves with an oven are considered very convenient and functional, as this is a complete set that every housewife can appreciate. equipped with a large number of functions, and there are also several heating modes that can be used either all together or one at a time.

What are the disadvantages of the touch plate

The touch plate, despite all the advantages, has certain disadvantages. First of all, it should be noted that it requires special care, since the slightest contamination is immediately visible on the mirror surface. Therefore, the surface must be washed and wiped dry frequently.

The glass-ceramic panel, despite its special strength, still does not withstand mechanical damage. That is why when an object falls on the stove, cracks will immediately appear, which will lead to a malfunction of the device. The disadvantages include the fact that cooking requires special utensils.

Smart burners: feature and functionality

It is very important to know how to turn on the sensor plate, as this is a rather complex product, saturated with various devices. Mandatory attribute of each hob considered as an indicator of the residual heat of the hotplate. In the most simple models this device is an LED located near the heating zone. In more modern models digital indicators are used, located near the images of the heating zone.

Switching on and control is carried out using the touch panel. The plate immediately responds to the slightest touch of a finger. Thanks to the presence of special functions, you can set the child lock, as well as before holding wet cleaning. To activate the blocking function, it is enough only to enter a combination of sensors.

What can ruin a glass-ceramic stove

Despite all the visible advantages, the electric sensor stove, like any other technique, has several vulnerabilities. In particular, she is afraid of:

• point strike;
• constant mechanical impact;
• scratches;
• hardened sugar;
• heating a dirty surface.

If food particles get on the surface of the stove, you need to remove them as soon as possible with a special scraper. To clean the surface, it is forbidden to use metal scourers, as well as aggressive cleaning agents. It is necessary to use only special napkins and detergents.

There are special products that form a protective film on the surface of the plate, protecting it from damage, as well as making it easier to clean. That is why it is necessary to periodically apply such a tool.

How to choose the right cookware for your touch cooker

A glass-ceramic hob requires special cookware with thick walls and a bottom. Most importantly, it should have a flat bottom, which will ensure uniform heating and minimal heat loss. It is desirable that the diameter of the bottom surface correspond to the dimensions of the burner. When choosing dishes, you need to take into account that the label should have a mark that allows you to use products for glass-ceramic panels.

Do not use old or aluminum cookware, as they can leave marks on the surface of the plate.

Rules for the care of the touch plate

The glass-ceramic surface requires special care. For cleaning, it is forbidden to use metal brushes, washcloths, ordinary detergents and cleaning agents. Since the price of the sensor plate is quite high (from 10 to 60 thousand rubles), you need to follow the basic rules for caring for this product in order to extend its service life and maintain an attractive appearance for a long time.

The surface is wiped with a soft flannel cloth immediately after contamination. If food remains have lain for several hours, then they can only be removed with a special scraper. Such a device with replaceable blades comes with a stove.

How to properly and safely clean a surface

Food residues that have fallen on the stove are best removed immediately, while it is still warm. For glass-ceramic surfaces, mild cleaning agents are used that do not scratch the coating.

To clean the stove, you need to apply a little product and rub it with a paper towel. Then wipe the surface with a damp towel to remove any detergent residue. You can polish the surface with an ordinary dry towel with a soft pile.

What household chemicals can be used

Especially popular is a special solution for cleaning glass-ceramic surfaces in the form of foam. It does not leave any streaks on the glass. It also doesn't leave marks when dry. The use of such a solution is very convenient, since it does not contain abrasive particles in its composition. The most popular brands of cleaning products are:

• top house.
• Electrolux Toprens.
• Sanita.

Taking into account all the recommendations for the care of the touch plate and applying them in practice, you can significantly extend the life of this device. Such devices are smart modern technology designed to increase the level of comfort. Availability various functions and options reduces the cooking time of various dishes and increases the heating speed. This technique fully satisfies all needs and makes the kitchen more stylish. Thanks to the wide range of proposed models, everyone can easily choose the required option.

When I first cooked on an electric stove, it worked in the apartment fire alarm. And about half of the pancakes that I tried to bake for the guests turned out to be unusable - they either burned out or did not bake through. Then, of course, I got used to it. Mastered - and everything began to turn out. But I still like to cook on a gas stove much more. And it seems to me that no induction and glass-ceramic stoves can be compared in terms of convenience with conventional gas stoves. Actually, it's just prejudice. AND electric stove it is very convenient to use, you just need to get used to and know the laws by which food is cooked on it. One of the most important - you need to choose the right dishes.

Burner and cookware size

It was not too important for a gas stove, here you can safely put a large frying pan on a small burner - for example, warm up dinner. In the case of an electric stove, the bottom of the cookware should not extend beyond the edges of the burner. And it shouldn't be less.

If the frying pan crawls out of the heated circle, then the edges of the dishes do not heat up, and the middle burns. If the dishes are smaller, the heating is too fast, it is difficult to keep track of the temperature. Yes, and electricity is not consumed rationally, which spoils the stove.

flat bottom

In order for the cookware to heat evenly, it must stand firmly on a flat bottom. Unfortunately, cauldrons and pots with a concave bottom, pots are not suitable for an electric stove. You will also have to give up your grandmother's favorite saucepan with a bent bottom. There should be no gaps between the burner and the pan.

By the way, the bottom must be clean.

Turning on and off

The dishes must be placed on an already heated burner, so you must turn on the stove in advance.

It is also necessary to turn off the stove in advance, keeping in mind the time required for the burner to cool. Or remove the dish from the stove immediately after it is cooked.

If you need to bring to a boil and sharply reduce the heat, then you can turn on the second burner to a minimum and then simply move the pan to it from a strong “fire”.

Do not put dishes on a red hot burner (this applies to ordinary stoves with cast-iron burners) - in this case, the dish will burn, but inside it will remain raw. Yes, and the pan or pan can be damaged: the ceramic coating or enamel will simply crack.

Simmer on a slow fire

On gas stove you can put a divider, but what about the electric one?

If the dish needs to be darkened, then you can heat the burner, and then turn it off and leave the dishes on the cooling burner. But, of course, this method will not work if you need to simmer the roast for a long time on a very small fire.

You can try to replace the divider with a frying pan with sand, which must first be warmed up, and then put in it a dish with a dish that needs to be languished. You can use the sand from the Turkish coffee brewing kit. But in this case it is quite difficult to regulate the temperature. So be careful. And it’s better not to spill sand on the stove - it will scratch it, and it will clog in the cracks.

Or you will have to simmer the dish in the oven, at a low temperature.

In modern induction cookers there is a heating mode on which you can sweat.

glass ceramic hob

It heats up and cools down faster than a conventional electric stove with iron burners. And it's a little easier to get used to. It is more convenient to care for, however, special detergents and soft lips.

Aluminum and copper pans cannot be used with a glass-ceramic stove - they leave marks, and chipped enamelware can scratch the stove.

Induction cooker

It is quite convenient - it heats up and cools down very quickly, the temperature is easier to regulate. But such a stove is rather capricious, and only special utensils are suitable for it - metal. When buying, you will have to pay attention to the labeling.

Precautionary measures

• Do not let the liquid boil too violently and splash out of the pan. This may cause a short circuit.
• Do not spill sugar, salt and other loose products on the stove - this will damage the stove.
• Do not let the liquid boil away - this will damage the stove, dishes, and it can lead to a fire.
• Do not put wet dishes on the burner - it is dangerous.

Amazing glass ceramics

Today, the traditional cast-iron "pancakes" are increasingly giving way to a new elegant material in the kitchen - glass ceramics. How it happened that glass began to defeat metal, why new stoves heat up faster than old ones, how glass ceramics are produced and what glass ceramics are afraid of - this is our story ...

Instead of an observatory - to the kitchen

It is curious that the material, which in the last quarter of the twentieth century. radically transformed not only the device of the electric stove, but even the very appearance of the kitchen, was not designed at all for domestic purposes. The German concern Schott Glass, the world's largest manufacturer of optics, has developed new material Zeradure for making telescopes. And only later did the idea arise to use a similar material for the production of household glass products, making a hob out of it. Of course, the materials that go to the needs of astronomers and those that crown kitchen stoves differ in a huge number of parameters, but their nature is the same. These materials - the so-called glass-ceramics and astro-glasses - are glass-ceramic structures with a wide range of unique properties.

Today, glass-ceramic coatings for hobs produced by two European firms - the already mentioned concern Schott Glass (trademark Ceran) and the French company Eurokera. Each of them has its own technological “know-how”, but in general terms, the process of producing a wonderful material looks like this: first, “green” glass is made in a glass furnace. In appearance, it differs little from ordinary glass, and special properties also does not yet have.

"Green" glass is cut according to the shape specified by the customer, the edges are processed and the desired decor is applied. The richness of possible colors and shades allows the glass customer to show all his imagination and create a hob with his own unique face. Signs of the zodiac on the Hansa hobs, ancient Egyptian frescoes on the Zigmund&Schtain panel - designers of manufacturing companies household appliances they create on glass, like artists on an easel.

From the point of view of physics, the process of decorating is the diffusion of a colored material into glass. It is clear that it is no longer possible to remove such a coating, which has "eaten" into the glass at the molecular level.

After decorating, the most important stage comes - glass ceramization. Special crystals are added to it (which ones are the secret of the manufacturer), which compensate for the expansion of the glass when heated. As a result, the finished glass-ceramic has a very low coefficient of thermal expansion.

Glass ceramics are resistant to high temperatures, easily withstanding heating up to 600 ° C, and in a matter of seconds. For this material, the concept of "temperature shock" does not seem to exist: a piece of ice placed on a heated glass-ceramic burner will not harm it.

But the list of amazing qualities of glass ceramics does not end there. This material conducts heat well across the sheet, but very poorly along its surface. Such thermal conductivity is called anisotropic, and this feature of it is literally very beneficial to us. After all, thanks to it, just a few centimeters from the hot burner to the glass ceramics, you can safely touch it with your hand, without any risk of getting burned.

Caution: glass ceramics!

Like any glass, glass-ceramic is a fragile material, but its margin of safety is quite large. Glass-ceramic can withstand a static load of about 1 atm (for comparison: a jet of water with a pressure of 0.75 atm knocks a person down).

Good results are shown by glass ceramics in such a discipline as shock loads. During factory tests, pans filled with sand with a diameter of 12 cm are dropped onto the hobs. But what is done in the laboratory on special equipment, where the parallelism of the bottom of the pan and the plane of the glass is ensured, should not be done at home: hitting not with the bottom plane, but with an edge - and you you will have to order a new glass for the hob, and for the price it is so much that it is easier to buy a new one. In the practice of any service department, there are enough unfortunate examples when frying pans, knives and other kitchen utensils suspended above the stove fell on the hob.

Another classic case: the craftsman, who undertook to hang an air cleaner over the stove, finds nothing better than to stand with his feet on the glass-ceramic panel. The result is just as sad...

For every taste and color

Nowadays, a variety of forms glass-ceramic hobs allows you to choose something that will satisfy even the most demanding taste. Except panels standard sizes(about 58x52 cm) there are giants 78 or even 90 cm wide with a set of various burners (Fig. 1) and domino panels with only two burners (Fig. 2). There are hexagonal panels, from Kuppersbush or Gaggenau (Fig. 3) or "boomerangs" from Teka (Fig. 4). And who said that the glass-ceramic coating must be flat? The TT 75 VI hob from Teka has an integrated steamer, which is a sort of frying pan molded on the right side of the hob (Fig. 5). Water is poured into the recess of the “pan”, and the products covered with a lid are steamed.

Rice. 1. Siemens hob

Rice. 2. ARDO hob

Rice. 3. Gaggenau glass ceramic hob

Rice. 4. Teka hob

Rice. 5. Teka glass ceramic hob with steamer

Show under glass

The heating zones of glass-ceramic panels are also very diverse: round and oval, with and without an expansion zone (Fig. 6). Everyone who has ever seen a switched on glass-ceramic hob knows that a burner shines through its glass from below with red heated filaments. But, probably, even those who have had glass ceramics in the kitchen for a long time do not know what exactly is under the glass and how this burner looks like.

Rice. 6. Heating zones of various configurations

Now you have a rare opportunity to see what is under the glass: in fig. 7 in front of you is a training hob model made by one of the Moscow service centers. The glass-ceramic surface has been removed and replaced with ordinary plexiglass, and the operation of the burners or their sections is imitated by the Duralight luminous tube used for decorating discos.

Rice. 7. Cooktop burners: view without glass

It turns out that under the glass, except for the burners, there is practically nothing, only wires going to each burner. Moreover, the wires are pulled to the burners not from the control panel (it simply does not exist), but from somewhere below. Here we are faced with a very important concept for a potential buyer: dependent and independent hob.

The panel that we see in the picture is dependent. She does not have her own control knobs, all the knobs for selecting the power of the burners are on the oven, without which the panel cannot work. She is always connected to the oven by an umbilical cord of electrical wires.

The hob, which has its own controls (knobs or, more and more often in the case of glass ceramics, touch controls), is independent. She doesn't need an oven. Therefore, if you are not fond of cooking and do not arrange turkey roast parties at home, you can not spend money on buying an oven and buy only a hob.

If you decide to buy both, and settled on the option with a dependent hob, be sure to ask if the hob and oven you have chosen are compatible. Of course, a competent seller will definitely select a compatible pair for you. But it never hurts to be safe. Otherwise, the oven electronics and the hob electronics may not understand each other.

Hob burners may have different kind(Fig. 8), but all of them are united by the presence of an element that heats up under the action of an electric current flowing through it. In some cases, this is a thin metal spiral (Fig. 9). The burner may have an expansion zone in which there is an additional section of the spiral (Fig. 10). If necessary, when larger dishes are placed on the stove, the hostess can use this section. Some models of AEG-Electrolux hobs have, for example, the Paella heating zone, named after the Spanish cuisine. Paella is cooked in a large diameter frying pan, and the presence of an extended heating zone in the center of the hob is very useful for this purpose.

Rice. 8. Burners various types

Rice. 9. Burner with heated coil

Rice. 10. Burner with expansion zone

By the way, AEG-Electrolux's range of Competence cooktops includes a dependent cooktop with a record-breakingly small Espresso heating zone. This heating zone with a diameter of only 10 cm is suitable for both ordinary dishes with a small diameter bottom, and for Turks with coffee.

In many burners, a current corrugated tape about 7 mm wide is used as a heating element instead of a spiral (Fig. 11). Such a burner heats up faster, and often has a "brand" name - HiLight, Super-Quick or something like that. Due to the rapid heating of band burners, some companies use only them in their hobs. For example, Electrolux does not use spiral burners at all.

Rice. 11. Heated band burner

But the fastest heating is provided by burners with halogen lamps (Fig. 12). Such burners go into operation in a matter of seconds. For them, a special name was invented: the manufacturer of such burners, the German company EGO, gave them the designation HaloLight.

Rice. 12. Burners with halogen lamps

An interesting fact: Miele, which produces household appliances of the highest price category and an equally high degree of reliability, does not install burners with halogen lamps in its products, arguing that the lamp is a lamp and may someday burn out. In technology designed for decades, this is unacceptable.

The observant reader may have noticed that each of the burners shown in these figures has a rod crossing it. This is a safety thermostat that limits the overheating of the burner. Although glass-ceramic is a heat-resistant material, excessive heat can destroy it if left for too long. With a thermostat, the burner is protected from such a nuisance.

Smart burners

The modern hob is complex, full of witty technical solutions product. Everything is subordinated to one task - to make using the panel convenient and safe for the hostess.

An indispensable attribute of almost any hob is the residual heat indicator of the burner. After the burner is turned off, the red trace of the heated spiral or tape under the glass quickly disappears. How do you know if the dark disk of the heating zone has already cooled down or is it still dangerous to touch it? This will be reminded by the indicator, which will glow until the temperature of the heating zone exceeds 60 ° C.

In the simplest case, the indicator is an LED located near the heating zone. In more "fancy" models, a digital indication is used, usually in the form of the letter H (eng. Hot - hot), luminous near the image of the corresponding heating zone (Fig. 13).

Rice. 13. Digital residual heat indicator

The control of glass-ceramic panels these days is increasingly done not by turning the handles, but by one light touch of the finger. Touch control (Touch Control) as if specially invented for glass ceramics (or maybe it is for him?). Under the glass there are elements that react to touching it. This can be, for example, an optical element (Fig. 14) that is sensitive to the reflection of a finger infrared beam. There are capacitive-type sensor elements, which, when touched by a finger into the sensitive zone, change the parameters of the control panel. electrical circuit. Such sensory elements are not deceived by either wet or greasy hands.

Rice. 14. Touch control of glass ceramics

Having run her fingers over the sensory elements of her plate, the hostess, like a pianist, can play the desired part. For example, block the hob so that the child does not turn it on in the absence of parents, as well as before cleaning the kitchen. Then it will be possible to wipe the surface with a cloth, without fear that the burners will turn on. To activate the blocking function (fig. 15), it is only necessary to dial a certain combination of sensors.

Rice. 15. Cooktop lock indicator

An interesting solution to the safety problem was found by the designers of Neff hobs. Some models have a removable magnetic TwistPad control unit with one rotary switch (Fig. 16). To turn on any hotplate on the hob using the magnetic switch, simply turn it in the direction of the desired hotplate. The heating temperature is adjusted by turning the knob to the right or left. You can connect expansion zones, activate the "Memory" and "Timer" functions. And in order for the stove not to be turned on by children, the switch must be removed from the stove and put away.

Rice. 16. Removable control unit TwistPad (Neff)

AEG-Electrolux hobs have a Stop+Go function, a kind of pause mode for the stove. Imagine that you are immersed in the cooking process, all the burners are turned on on the stove, and at this time your child pours a jar of jam on himself, or the phone suddenly rings, or you need to meet guests ... In a word, you urgently need to break away from the stove. How to leave the kitchen without risking spoiling the dish? With one click on the Stop + Go button, you transfer all heating zones to low temperature regime so that nothing boils away, burns or overcooks during your absence on the stove. To return the burners to their original heating modes, just press the same button again. Electronics will remember everything, and the culinary process will resume.

But what if it happened that the boiled liquid escaped from the pan and spilled onto the control panel? In this case, the safety automatics, which AEG-Electrolux hobs are equipped with, will work: there are several sensors on the surface of the panel, the ingress of liquid on which is regarded by the control system as simultaneous pressing of several sensors at once. This action is considered invalid and the panel is disabled.

But the most amazing property modern stoves- the ability to recognize the presence of metal utensils on the burner. This is how it works (Fig. 17): inside the burner there is a so-called "measuring loop", which is a frame through which the variable flows. electricity. When a conductor, for example, a metal pan, enters the field of the loop, the current parameters change, which is recorded by the control electronics. A hotplate equipped with such a sensor will not turn on if there are no dishes on it, or if it is too offset from the center of the heating zone (Fig. 18).

Rice. 17. Metal dish recognition device

Rice. 18. Cookware recognition burner (AEG-Electrolux)

Some models of Bosch Siemens hobs have an infrared cooking sensor kochSensor that directly measures the temperature in the pot. The heating zones operate until reaching set temperature, after which the temperature is maintained in the optimal mode. This is very convenient: nothing escapes, even milk, and does not boil due to too high a temperature. When the heating zone reaches the set temperature, an audible signal sounds, and boiling is maintained in automatic mode.

Another Bosch innovation is TermoControl frying systems (in Siemens panels they are called bratSensor). The sensor itself regulates the temperature of the burner, you just need to select the mode: Min - for frying meatballs, sausages or fried eggs, Med - for breaded dishes, fish, schnitzels, fries, vegetables, and Max - for potato pancakes, fried potatoes, steaks or turkey breasts.

Automatic boiling is the function thanks to which the hostess achieves the desired result faster, and the stove consumes less energy. At the very beginning, when a certain heating mode is turned on, the burner operates at maximum power. When the water in the pan boils, the burner goes into its normal mode of operation, periodically turning off to maintain the temperature at the required level (Fig. 19). Similar systems are equipped with many models of modern electric stoves.

Rice. 19. The principle of operation of automatic boiling

And if the water in the pan boiled away completely? AEG-Electrolux hobs have an original safety feature such as a boil-off sensor. This function will inform the hostess by means of a display and a sound signal that there is no more water in the dishes and automatically turn off the heating of the corresponding zone.

What is glass ceramics afraid of

With all its undoubted advantages, glass ceramics have several vulnerabilities. She is scared:

- point strike;

- constant mechanical stress;

- hardened sugar;

- scratches (salt crystals, sand);

- repeated heating of a dirty surface (with traces of salt and metals).

If food gets on the glass-ceramic surface, you need to remove it as soon as possible with a special scraper, which should be purchased as an absolutely necessary accessory for caring for your stove.

Do not use steel wool, abrasive sand or similar materials to clean the surface. Use special wipes and chemicals specially designed for this purpose.

There are also protective agents that form a protective film on the glass that facilitates cleaning and protects the glass from damage by molten sugar.

An electric stove, like any other household appliance, has its own operating characteristics. Knowing how to use an electric stove can save time on cooking. But not only for fast and high-quality cooking, it is important to know the rules for operating an electric stove. The manufacturer indicates the period of use of electrical equipment is about 15 years, but with proper care and caring for the device can last much longer.

When using the device for the first time after purchase, do not immediately rush to cook. Before turning on the electric stove, you need to wash it thoroughly to remove any remaining factory grease from the surface. The first time, it will be enough to use a light solution of salt and soap.

This rule especially applies to cast-iron burners, since when turned on, the remnants of the lubricant will begin to burn out, and the housing will instantly fill with the smell of burning.

Even during operation, you should also ensure that there are no traces of food on the discs. If products are spilled on the surface, then the contamination should be removed without delay. Dried food will be difficult to remove, and as a result of thorough cleaning on the surface of the burners scratches are formed. Also, dried spots can cause a burning smell in the kitchen when used, and will also cause early metal corrosion. You can learn more about cleaning electric stoves with various surfaces from.

Proper utensils

When cooking on an electric stove, you should use cookware that has perfectly flat bottom. When using dishes with irregularities, the following problems may occur:

• deformation of burners;
• the heat exchange between the dishes and the burners will worsen, which will lead to uneven heating of the food in the dishes;
• differences in the pressure of the dishes on the surface of the burners are formed, which can lead to damage to the coating, and at high temperatures and its destruction.

In addition, electric stoves with a glass-ceramic surface are easily susceptible to mechanical damage, so the dishes should not be too heavy or slip out of your hands due to poor grip.

Features of using burners

The surface of the heating elements should always be kept dry and clean, and any moisture should be avoided as far as possible. Naturally, it is necessary to wash the stove, but only off. The ingress of any liquid on the surface will lead to a temperature drop, which, in turn, can provoke the formation of cracks, and the oil, due to its properties, is generally very flammable or smokes.

To prevent damage to the surface of the burners, do not place cookware with a wet bottom on them. If, for example, the saucepan has just been washed, it must first be wiped dry. Experts recommend not creating contrasting temperatures yourself: you should not put a pan with cold water. It is better to put it on a cold disk for simultaneous and uniform heating.

Also, you should not store dishes that are not intended for use on the stove on the burners: if you accidentally turn on the wrong burner, a puddle of plastic may remain from the electric kettle.

Basic rules for using an electric oven

As for the hob of the electric stove, and for oven There are operating rules. Today, appliances are found with two types of ovens: with and without a thermostat, but the principle of their operation is not too different.

Whatever the oven is, it is still worth knowing the basic rules for its operation.

1. Stew and bake stands on the middle shelf in the middle of the baking sheet, you do not need to use the upper level for such purposes. The lowest level is ideal for boiling vegetables.
2. When baking or stewing, it is best to use two different temperature settings. The first half of cooking is best done with highest temperature, and the second on the smallest.
3. If there are difficulties with temperature detection inside the oven, you can check it with plain paper. To do this, it is placed on the center of the baking sheet White list and placed in the included oven. At a low temperature, the paper will turn brown in about 10 minutes, and at a strong temperature, after 3. With a thermostat, it is not difficult to determine the temperature. There are also special ones.
4. For the oven, it is best to use dishes made of ceramics, cast iron, refractory clay or. When cooking, you can take foil, it is better to wrap the baked product in two layers so that it does not tear and the resulting juice does not flow out.
5. After half the cooking time, it is recommended to open the oven door a little.

When operating an electric stove, the following simple tips will come in handy.

1. Discs take a certain amount of time to cool down and heat up. This property can be used to energy savings, for example, you can turn off the stove in advance, which will be hot for a long time, and you can finish cooking without using electricity.
2. When preparing flour dishes, you will first need to preheat the oven, and then place the dishes with the product, but when stewing vegetables or meat dishes it is recommended to place the baking sheet in a still cold appliance.
3. It is better to bake fish or meat by covering with foil.
4. Be sure to turn off the stove after cooking and during cleaning.

Compliance with such simple rules will help to use the electric stove for a long time without breakdowns and malfunctions. After all, as you know, the most common (and other household appliances) is improper operation. However, not everyone can House master, because this requires knowledge of the basics of electrical engineering and.

A modern electric stove is an indispensable assistant and support in maintaining home comfort for any housewife. But, like any device, it requires special care. Even though the typical lifespan of an electric stove is about 15 years, with proper maintenance it will last much longer. In addition, some seemingly primitive stove handling skills will speed up the cooking process several times.

How to use an electric stove? Having installed and connected the electric stove, any beginner will certainly have a question about correct use devices.

ADVICE! When you get your first stove, don't rush to start cooking! Before connecting for the first time, wash the device with a solution of water, salt and soap. This will help remove the grease and dust left over from the assembly process, which can start to burn out, creating an extremely unpleasant odor.

Turning on the power, you probably wondered - what to do next? First of all, it is worth determining the type of electric hob:

• Dependent (built into the oven. Accordingly, the hob controls are located on it);
• Independent (Has its own controls, which can be touch buttons or handles).

If the controls of the electric stove are handles, then everything is quite ordinary. He turned the knob - the burner warmed up a little. Turned again - warmed up more. But with touch control, questions often arise.

ATTENTION! Do not be afraid to use touch controls with dirty or wet hands. Modern sensors are unpretentious, and will respond to your pressing the same way in any case.

In order to turn on the electric stove, you need to find the corresponding button on the control panel, and then select its power (Usually indicated by a number from 1 (lowest) to 3 (highest). Usually, a small diagram is drawn next to the touch panel showing which of the buttons responsible for a specific burner.

How to adjust the temperature, use the burners correctly

In order to set the correct temperature in the electric stove, it is necessary to carry out a simple manipulation:

• Turn on the stove;
• Select the burner and click on the sensor responsible for it;
• Press the temperature increase button (Usually indicated by +\- symbols) and set the power (As a rule, either from 1 to 3 or 1 to 9, depending on the model).

ADVICE! During the first operation, it is best to set the temperature to the maximum. Thus, you will be able to evaluate the power of your stove specifically and in the future, select the optimal temperature.

How to turn on the electric stove? When using an electric stove, it is also worth considering the type of burners installed specifically on your model. They can be:

1. Spiral (Usually installed in the earliest models. As a rule, it is located under a special plate). This type of stove must be carefully monitored. Heating and cooling is much slower. Cooking on such a panel should be done carefully.
2. Corrugated (In more modern models, a corrugated tape began to be installed in place of the spiral. This system turned out to be much more efficient and safe).
3. Halogen (In advanced stoves, burners powered by halogen lamps are installed. The main advantage, of course, is fast heating and cooling, as well as a high level of safety).

ADVICE! To quickly heat up the finished dish on the electric stove, simply heat the burner to the maximum temperature, put the dishes on, and then turn it off. By the time it cools, the dish will have time to heat up.

What utensils can be used

Of course, every good housewife has many types of dishes in the house, but not all of them are suitable for cooking on the hobs of your electric stove.

ATTENTION! Under no circumstances should you use old pans without a copper or aluminum coating, as well as cast iron cauldrons. Such dishes can not only scratch the hobs, but also greatly impair the performance of your stove and even disable it.

Suitable for the oven:

• Ceramic and clay containers;
• Containers made of cast iron or cast iron.

For the hob you can use:

• New enamel pots;
• Stainless steel containers (the bottom should not be corrugated!);
• Dishes for glass ceramics (Usually has a special marking);
• Cast iron containers with a flat bottom.

ATTENTION! The size of the dishes must strictly correspond to the size of the burner! A difference of no more than 1 cm is allowed.

Safety

When operating an electric stove, for its long operation, it is necessary to follow a number of simple rules:

1. Make sure the bottom of the cookware is clean and level before cooking. Otherwise, you can get a foul-smelling burnt piece of food.
2. Dishes must be dry!
3. You can cover the dishes only with the lid that comes with it!

I follow the safety precautions, your stove will serve faithfully for many years! Be careful when using it.