User Guide

Operating Instructions

Usage, Tips

Pans

The better the pan, the better the results.

• You can recognise good pans by their bases. The base should be thick

and as flat as possible.

• Pans with aluminium or copper bases can leave

metal discoloration on the glass ceramic surface

that is very difficult or impossible to remove.

• Do not use cast iron pans or pans with damaged

bases that are rough or burred. Permanent

scratching may occur when the pans are slid.

• When cold, pan bases are normally bowed slightly

inwards (concave). They should under no circum-

stances be bowed outwards (convex).

Tips on Saving Energy

You will save valuable energy if you observe the following tips:

• Always place pans on the cooking zone before switching on.

• Soiled cooking zones and pan bases increase the

electricity consumption.

• If possible, always fit pans with a lid.

• Switch off the cooking zones before the end of

cooking to make use of the residual heat, e.g. to

keep food warm or for melting.

• The pan base and cooking zone should be the

same size.

When purchasing pans, pay attention to the dia-

meter of the base. Manufacturers often state the

diameter of the top of the pan

• Cooking times are reduced by up to 50% when a

pressure cooker is used.