12
Saucepans
The recommended saucepan diameters are:
rapid burner . . . . . . . . . . . . . . minimum 24 cm.
semi-rapid burner . . . . . . . . . . minimum 20 cm.
simmer burner. . . . . . . . . . . . . minimum 12 cm.
Wrong:
A great deal of
heat is lost along the
sides of the saucepan.
Right:
The heat is evenly
distributed over the base
of the saucepan.
Tip
Cooking with a lid on the pan saves up to 50%
on energy.
Clean saucepans absorb heat more efficiently.
Cleaning the appliance
Clean the appliance daily with water and
a detergent or all purpose cleaner. Avoid
using too much water to prevent it entering
the burner or ventilation openings.
Remove stubborn stains on enamel with a
non-abrasive cream or a soft sponge.
Never use
scouring powders, aggressive
cleaning agents, green scours.
Scourers contain abrasives that cause
scratches on stainless steel. The stainless
steel has a surface structure. Scouring or
polishing will cause (shiny) patches on the
surface. This damage is excluded from the
guarantee.
Please note:
Do not drop hot burner caps or pan supports
in cold water. Because of the strong cooling
they might get damaged.
OPERATING/MAINTENANCE
fig. 1
fig. 2
