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General
= Cookware
66
The better the pot, the beiter the cooking result.
@ You can tell good cookware by the pot bottom and not by the
material from which the pot is made.
| The bottom should be as thick and flat as possible. Itshould also
not be rough {@s e.g. on cast-iron pots), since scratches arise
when the pot is shifted.
fl Use high-sided pots
for dishes requiring plenty of liquid, and
the nothing can boil over.
™@ Prevent enamelled pots or frying pans from boiling dry. Their bot-
toms can be destroyed if this happens and then they scratch the
cooking area when they are shifted. Pots and frying pan bottoms
with sharp edges also have a scouring effect.
1 The pot bottom and the hob must be of equal size. Please make
sure that your cookware stands in the centre of the hob.
My hobs should always be clean, since soiled hobs and cook-
ware bottoms not only damage my glass-ceramic cooking area
(if available), but aiso increase power consumption.
Make good use of the afterheat by switching off the hob just before
cooking ends.
You waste energy and/or cooking takes longer if...
/
You are wasting energy. Cooking is taking jonger.
64
Pot
Pot lid
Pot bottom
Pot ico large
toosmall
notclosed
uneven
(glass-ceramic)
GAt-41/92
GB/EU
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