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The Right Cooking Utensils
Saucepans and frying pans
Saucepans and frying pans should not be smaller than
the cooking zone, and preferably not more than 10-15
mm larger than the diameter of the cooking zone.
Always use cooking and frying utensils with smooth,
flat bottoms.
The bottoms should always be clean and dry. Cook with
a lid in place.
Check that the bottoms of utensils are smoth and unda-
maged; bottoms with burrs and sharp edges will
scratch the ceramic glass surface.
Scratches can also be caused by grains of sand (e.g.
originating from the previous washing of vegetables),
drawn over the cooking surface with the pan, or by
burrs and the rims of pan bottoms.
To avoid scratching or damaging the ceramic glass sur-
face, pots and pans should be moved on the plate by
lifting them, and not by sliding.
Utensils with aluminium and copper bottoms can leave
behind metallic discolourations which can only be rem-
noved with difficulty or sometimes not at all.
When cold, pan bases normally curve slightly inwards
by approx. 0,1-0,5 mm (are concave). In no case
should they curve outwards (be convex).
Follow any guidelines provided by the saucepan manu-
facturer. Ensure they are recommended for use on
ceramic hobs.
Check that the appliance is switched off after
use.
Energy consumption
To save energy, you should . . .
S
use only cooking and frying utensils with smooth,
flat bottoms.
S
place pots and pans in position before switching in
the cooking zone.
S
wherever possible, cover pots and pans with a lid.
S
switch off the cooking zone a few minutes before the
ende of the cooking time, in order to make use of the
residual heat.
S
use the residual heat of the cooking zones for kee-
ping food warm or for smelting.
S
position pots and pans centrally on the cooking
zones.
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