Using The Cooking Areas - AEG E 64.1 KLF Operating Instructions Manual

Using the cooking areas
The correct cooking utensils
Good quality utensils and pans with level
bases require less energy and therefore
a lower setting.
Perfectly flat and thick bases are more
important than the material of which the
utensil is made. (Saucepans with sandwich
bases are best)
To check your pans place a ruler across the
base or hold the base against the edge of
your worktop.
How to save energy
Fig. 2
Pan has a thick and flat base which covers
the cooking area completely ensuring very
good heat conduction.
Practical hints using solid plates
© Protect the cooking areas from damp to
prevent them from rusting; dry pan base
before use, dry cooking areas well after
cleaning.
@ Keep the cooking areas clean.
Soiled cooking areas work less efficiently.
Even if the base is only slightly distorted,
the base of the utensil will not make good
contact with the cooking area. As a result
electricity will be wasted due to longer
cooking times.
How energy is wasted during cooking
Fig. 3/A Pan is too small for cooking area.
Fig. 3/B Pan base is uneven.
Fig. 3/C Saucepan lid is not fully on.
@ Switch off cooking areas approx.
5—10 minutes before the end of the
cooking time to utilise the residual heat
retained in the cooking area.
If your cooker features a Vitramic hob, please follow the recommendations below.
E Only use pans suitable for electric hobs
with flat and smooth bases. Do not use
cast-iron pans or pans with rough,
damaged or uneven bases as they will
damage and discolour the cooking areas.
To check whether the pan base is perfect-
ly flat, place a ruler across the base.
Even if the base is only slightly distorted
the base of the pan will not make good
contact with the cooking area and is
unsuitable.
© Dry pan bases before use to prevent
damage to the hob.
E Choose the right cooking area for your
pan; pan base to be of the same size as
the cooking area.
@ Make sure the pan is placed in the centre
of the outlined cooking area.
@ Make sure that the cooking areas and the
pan bases are clean before use. Grit for
instance from vegetable peelings will
scratch and damage the hob surface.
Residual cleaning material but also food
residues, particularly those containing
sugar, will burn into the hob surface and
cause damage. We would recommend that
you read our advice on cleaning and
maintenance page 27 before you start
using the hob.