Table of Contents
Advertisement
hob use
uSiNg SuiTAblE CooKwARE
Better pans produce better results.
• You can recognise good pans by their bases. The base should be as thick and flat as
possible.
• When buying new pans, pay particular attention to the diameter of the base.
Manufacturers often give only the diameter of the upper rim.
• Pots with aluminium or copper bases can cause metallic discolouration on the
ceramic glass surface. The discolouration is very difficult or impossible to remove.
• Do not use pans which have damaged bases with rough edges or burrs. Permanent
scratching can occur if these pan are slid across the surface.
• When cold, pan bases are normally bowed slightly inwards (concave). They should
never be bowed outwards (convex).
• If you wish to use a special type of pan, for example, a pressure cooker, a simmering
pan, or a wok, please observe the manufacturer's instructions.
Energy saving tips
You can save valuable energy by
observing the following points.
• Always position pots and pans
before switching on the cooking
zone.
• Dirty cooking zones and pan bases
increase power consumption.
• When possible, position the lids
firmly on the pots and pans to
cover completely.
• Switch the cooking zones off before
the end of the cooking time to use
the residual heat for keeping foods
warm or for thawing.
• The base of the pan should be the
same size as the cooking zone.
• Using a pressure cooker reduces
cooking times by up to 50 %
16_ hob use
Right!
Wrong!
Advertisement
Table of Contents
