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Use, Tables, Tips
Cooking Utensils
The better the pot the better the cooking result.
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You can identify good cooking utentils by the pot bottom. The bottom should be as thick and level
as possible.
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Utensils with bottoms of aluminum or copper may leave metal colorings on the ceramic-glass
surface which can be removed again only hardly or not at all.
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Do not use pots of cast iron or with damaged bottoms which are rough or show
burrs. When moving you can cause staying scratches.
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In cold condition the pot bottoms are usually dished slightly to the inside
(concave). In no case they should be dished to the outside (convex).
Tips for Saving Energy
You can save valuable energy by observing following points:
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As a general principle put on pots and pans before switching on the cooking
zone.
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Dirty cooking zones and cooking utensil bottoms increase the power
consumption.
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If possible, close pots and pans always with the lid.
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Switch off cooking zones before the end of the cooking time in order to use
the residual heat, e.g. for keeping warm food or for melting.
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Pot bottom and cooking zone should be of the same size. When purchasing
new pots and pans pay attention to the bottom diameter. Manufacturers
often indicate the upper diameter of the utensil's rim.
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Using a pressure-cooker reduces the cooking time by up to 50%.
TSE-N 01.00 A. B.
- 12 -
599 50 74 38 EN
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