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 ceramic glass surface, which is very difficult or impossible to remove.

• 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 sur-

face.

• When cold, pan bases are normally

bowed slightly inwards (concave). They

should never be bowed outwards (con-

vex).

• If you wish to use special types of pan

(e.g. a pressure cooker, simmering pan,

wok, etc.), please observe the manu-

facturer's instructions.

2 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.

• Switch off the cooking zones before

the end of the cooking time to use the

residual heat such as to keep foods

warm or for melting.

• The base of the pan should be the

same size as the cooking zone.

• Using a pressure cooker reduces cook-

ing times by up to 50%.