User Manual

Uses, Tables and Tips

Pans

The better the pan, the better the results.

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

and flat as possible.

• Pay particular attention when buying new pans to the diameter of the

base. Manufacturers often give only the diameter of the upper rim.

• Pots with aluminium or copper bases can cause metallic discolouring on

the glass ceramic surface, which is very difficult or impossible to re−

move.

• Do not use cast iron pans or pans with a rough, burred or damaged

base. This can produce permanent scratching if the pan is slid across the

surface.

• When cold, pan bases are normally

bowed slightly inwards (concave).

They should never be

bowed outwards (convex).

• If you wish to use special types of

pan (e.g. a pressure cooker, simmering

pan, wok, etc.), please observe

the manufacturer’s instructions.

Energy saving tips

You can save valuable energy by observing the following points:

• Always position pots and pans before

switching on the cooking zone.

• Dirty cooking zones and pan bases

increase power consumption.

• Whenever possible always position

the lids firmly on pots and

pans to cover completely.