60
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
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 surface.
•
When cold, pan bases are normal-
ly bowed slightly inwards (con-
cave). They should never be
bowed outwards (convex).
•
If you wish to use special types of
pan (e.g. a pressure cooker, sim-
mering pan, wok, etc.), please ob-
serve the manufacturer'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 posi-
tion the lids firmly on pots and
pans to cover completely.
•
Switch off the cooking zones be-
fore 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
cooking times by up to 50%.
