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Choice of Pans
Pans used on the glass ceramics
must:
- Completely cover the cooking
zone, and may be slightly larger
than the cooking zone
- Have a plane bottom or at most
curve slightly inward (max. 1
mm) as the bottom on heating up
will curve outwards
- Be thick-bottomed
- Aluminium pans must minimum
have a 3,5 mm thick bottom
- Steel pans and frying pans must
minimum have a 5 mm thick bot-
tom
- Have a completely smooth or
finely patterned bottom
Check that the planeness of the pans
by placing it upside down on a table
top and holding a ruler on the bot-
tom of the pan. A concave as well as
a convex bottom prolong the cook-
ing time and increases the energy
consumption. If the diameter of the
bottom is too small the energy con-
sumption will increase and food
which boils over will burn and stick
to the cooking zone.
Pans with very shiny / light coloured
bottoms may result in a slightly
longer cooking time than Pans with
a lustreless / dark bottom.
20
Advise and Tips for Using the Cooking Zones
By using below advise you
can save energy and ease
cleaning.
!
The pans must cover the full
cooking zone. It is OK if it is
slightly larger. Remember small
portions also fit in a large pan.
!
The bottom of the pan must be
plane - it is OK if it curves slight-
ly inwards. If the bottom is con-
vex the cooking time is pro-
longed considerably. A lopsided
bottom can increase the energy
consumption by 50%.
!
Use tight-fitting lids on the pan.
Without a lid on the pan you use
3 times as much power.
!
Save water: Use as little as pos-
sible water when boiling.
Boil potatoes and vegetables with
1, 2 or 3 decilitre of water.
Use 1 decilitre of water on the 14
cm cooking zones
Use 2 decilitre of water on the 18
cm cooking zone
Use 3 decilitre of water on the 21
cm cooking zone
!
Put a tight-fitting lid on the
pan. Bring to the boil at the high-
est setting and turn down to the
lowest possible setting when
there is heavy steaming at the lid.
Calculate the cooking time from
when you turn down. Do not
check the potatoes/vegetables till
the cooking time has expired.
!
Turn down immediately when
the liquid boils.
Chose the correct setting.
Start at the highest setting and
turn down as much as possible
without the foodstuff going off
the boil.
!
Use the residual heat: Turn off
the cooking zone 5 minutes
before the cooking time expires.
!
Use the hot cooking zone for the
next boiling.
!
Defrost the food in the fridge
before cooking.
!
Save energy by preparing food in
a pot on a cooking zone instead
of preparing the food in the oven.
21
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