User manual

Application, Charts, Tips

Cooking and frying utensils

Thebetterthepotorthepan,thebettertheboiling

or frying result.

. You can recognise good quality pans by their

base.Thebaseshouldbethickandasflataspos-

sible.

. Rough bases (i.e. burrs and sharp edges) will

scratch the ceramic glass surface.

. Utensils with aluminium and copper bases can

leave behind metallic discolourations which can

only be removed with difficulty or sometimes not

at all.

. 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.

. When cold, pan bases normally curve slightly

inwards (are concave). In no case should they

curve outwards (be convex).

. When buying new pots or pans pay attention to

the base diameter. Manufacturers often state the

upper diameter of the edge of a dish.

. If you are using special cooking utensils like pres-

surecookersoraWOK,followthemanufacturer’s

instructions.

. Follow any guidelines provided by the saucepan

manufacturer. Ensure theyare recommendedfor

use on ceramic hobs.

General hints

. The bases should always be clean and dry.

. To avoid scratching or damaging the ceramic

glasssurface,potsandpansshouldbemovedon

the hob by lifting them, and not by sliding.

. Scratches can also be caused by grains of sand

(e.g. originating from the previous washing of

vegetables), drawnover thecookingsurfacewith

the pan, or by burrs and the rims of pan bases.

. Use high sided pans for dishes with a lot of liquid,

so that nothing boils over.

Energy consumption

To save energy, you should:

. place pots and pans in position before switching

on the cooking zone.

. use only cooking and frying utensils with smooth,

flat bases.