Cookware - Miele ProLine CS 1112 Operating And Installation Instructions

The most suitable cookware is metal
pots and pans with thick bottoms that,
when cold, bulge inwards slightly. On
warming, the bottom extends and sits
level on the cooking zone; this con-
ducts the heat optimally.
Cold
Glass, ceramic or stoneware cookware
is less suitable. These materials do not
conduct the heat well.
Pots and pans made of synthetic mate-
rial or aluminum foil are not suitable.
These melt at high temperatures.
Cookware made from aluminum or with
an aluminum base can cause shiny
metallic spots. These spots can be re-
moved with ceramic and stainless-steel
cooktop cleaner (see "Cleaning and
care", "Cleaning the ceramic surface").
The composition of the pan bottom can
affect the evenness of the cooking re-
sults (e.g., when making pancakes).
- To make optimum use of the cooking
zones, choose cookware with a suit-
able base diameter (see "Overview -
Cooking zone data"").
- Use only pots and pans with smooth
bases. Rough bases can scratch the
ceramic glass.
- Always lift the cookware to move it.
This will help prevent scratching.
- Please note that the maximum diam-
Hot
eter 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 im-
portant.

Cookware

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