28
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 pos-
sible.
•
When buying new pans pay particular atten-
tion to the diameter of the base. Manufactur-
ers often give only the diameter of the upper
rim.
•
When cold, pan bases are normally bowed
slightly inwards (concave). They should never
be bowed outwards (convex).
2
Energy saving tips
You will save valuable energy if you observe
the following tips:
•
Always place pots and pans on the hot-
plate before switching it on.
•
Soiled hotplates and pan bases cause in-
creased power consumption.
•
If possible, always fit pans with a lid.
•
Switch off the hotplates before the end of
cooking to make use of the residual heat,
e.g., to keep food warm or for melting.
•
The pan base should be the same size as
the hotplate.
•
By using a pressure cooker cooking times
can be reduced by up to 50%.
