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COOKING EQUIPMENT
Specially tested cooking and frying pans for
ceramic hobs exist. The following advice should
be considered to achieve optimal energy
consumption as well as to avoid that overboiling
food could be burnt onto the cooking zones.
Cooking pans with aluminium or copper
bottoms are unsuitable for use. These
materials can cause stains, which cannot be
removed anymore.
Bottom of pans:
Cooking and frying pans should have a flat and
solid base. A base with rough edges can scratch
and leave abrasion marks on the ceramic
surface! Ask for electric saucepans.
Size of pans:
Pan or pot diameters should be a little bit larger
than the diameter of the cooking zone.
Lid of pans:
A lid prevents heat to escape.
Note:
•
Always place the pan first before you switch
on the cooking zone, otherwise unnecessary
energy is consumed.
•
Do not deposit items on the hob’s surface.
•
The cooking zone and the bottoms of
saucepans should be dry and clean. Thus you
save unnecessary cleaning work.
•
Sugar (solid or liquid) as well as plastic
material should never get onto the hot surface
of the hob. If it does happen do not turn off the
cooking zone!
•
Sugar, plastic or kitchen foil remains should
immediately be scraped off the hot cooking
zone with a scraper. If the cooking zone cools
down without being cleaned it could lead to
fissures and cracks in the ceramic surface.
•
The ceramic hob surface is resistant to
extreme temperatures. Neither cold nor heat
can harm it. Punctiform impacts, e.g. by the
fall of a saltshaker, can cause fissures and
cracks. The maintenance remains the same
for glass and ceramic hobs. Never use
aggressive detergents or scouring powder
and sponges with abrasive surfaces.
Caution: As soon as any crack in the heating
surface becomes visible, disconnect the
appliance immediately from the supply.
