Pans - Miele KM 6520 FR Operating And Installation Instructions

The most suitable cookware is metal
pots and pans with thick bases that,
when cold, bulge inwards slightly. On
warming, the base flattens and sits level
on the cooking zone. This optimises the
conduction of heat.
Cold
Glass, ceramic, or stoneware is less
suitable. These materials do not
conduct the heat well.
Cookware made of synthetic material or
aluminium is not suitable. These melt
at high temperatures.
Cookware that is made of aluminium or
has an aluminium base can leave
behind shiny metallic spots. These can
be removed with the ceramic and
stainless steel cooktop cleaner (see
"Cleaning and care").
Please be aware that the properties of
the pan base can affect the evenness
with which the food heats up (e.g. when
making pancakes).
– To make optimum use of the cooking
zones, choose pans with a suitable
base diameter (see chapter "Cooking
zones").
– Use only pots and pans with smooth
bases. Rough bases can scratch the
ceramic glass.
– Always lift the pans to move them.
This will help prevent scratching.
– Please note that the maximum
diameter quoted by manufacturers
often refers to the diameter of the top
rim of the pot or pan. The diameter of
the base (generally smaller) is more
important.
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Pans

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