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Hob operation tips
Pots and pans
The better the pot, the better the cooking results.
• You can recognise good pots and pans by
their bases. The base should be as thick and
flat as possible.
• When buying new pots and pans, pay
particular attention to the diameter of the
base. Manufacturers often only state the
diameter of the rim.
• Pots with aluminium or copper bases can
cause metallic discolouring on the ceramic
glass surface which is very difficult or
impossible to remove.
• Do not use cast iron pots or pots with
damaged bases which are rough and/ or
have burrs on them. Scratches can occur if
they are slid across the surface.
• When cold, pot bases are normally bowed
slightly inwards (concave). They should
never be bowed outwards (convex).
• If you use special pots and pans (e.g., a
pressure cooker, simmering pan, wok etc.)
please
observe
instructions.
General information
• The base should always be clean and dry.
• In order to avoid ugly scratches on the
ceramic glass cooking surface, do not slide
pots and pans around but lift them up instead
when changing positions.
• Scratches can result from grains of sand
(e.g., after washing out vegetables) which are
dragged with the pot across the cooking
surface.
• Always use large pots for dishes with lots of
liquid so that nothing can boil over.
the
manufacturer's
Energy saving
You will save valuable energy by
observing the following points:
• Always position pots and pans before you
switch on the cooking zone.
• Dirty cooking zones and pot bases increase
power consumption.
• Whenever possible, always have the lid firmly
placed on the pots and pans so that they are
completely covered.
• Switch off the cooking zones before the end
of the cooking time to use the residual heat
for keeping foods warm or for melting
purposes.
• The base of the pot should have the same
size as the cooking zone.
• Using a pressure cooker shortens the
cooking times by up to 50%.
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