Pans - Miele KM 6012 Operating And Installation Instructions

– The best pans are those with a thick
base which is very slightly concave
when cold. When heated, the base
flattens to rest evenly on the hob,
optimising the conduction of the
heat.
Cold
– Pans made of glass, ceramic or
stoneware are less suitable, as they
do not conduct the heat so well.
– Aluminium pans or pans with an
aluminium base can cause metallic,
shiny marks to appear on the
ceramic surface. These marks can
be removed using a ceramic and
stainless steel hob cleaner (see
"Cleaning and care").
– Do not use pots and pans on the
ceramic hob with bases with
pronounced edges or or ridges, e.g.
cast iron pans. These could scratch
or scour the hob surface
permanently. Only use pots and
pans with smooth bases.
– Lift pans into position on the hob.
– Check that the diameter of the pan
Hot
Sliding them into place can cause
scuffs and scratches.
base is wide enough for the cooking
zone so that heat is not lost
unnecessarily. 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.
Too small

Pans

Suitable
17