Using the hob
Page EN-15
The right cookware
NOTICE
Risk of damage!
Glass is a poor heat conductor. Becau-
se of this, thermal stress and breakages
may occur when using glass cookware
on the hob.
■
If possible, only use metal cookware
on the cooking zone.
The best thing to use is cookware for electric
hobs
– with a completely even base, or if neces-
sary with very little curvature towards the
inside (base expands when heated!). This
allows heat to be transferred better and
more quickly.
– with a sufficiently thick base, for example
enamelled steel pans with 2-3 mm and
stainless steel pans with 4-6 mm, which
can be identified by the label “Base thick-
ness in line with DIN 44904” [Bodenstärke
nach DIN 44904].
– of a size that corresponds to the size of the
cooking zones.
d2
d1
The
d1
diameter is always provided as a
pan and pot size.
d2
base diameter is al-
ways around 2 cm smaller. Pots that are too
big can cause paintwork damage.
Energy and time-saving pressure
– cookers are also well-suited. The relative-
ly high purchase costs are quickly saved
again.
– Steel pots and pans as well as coated and
uncoated aluminium cookware with a thick
base. However, coated cookware must not
be overheated or scratched.
You should not use:
– Indented or battered pans.
– Pans with a rough base.
– Pans with a curved base.
– Coated cookware that is scratched inside.
Flush switches
The switches can be pushed in to protect
them from hot steam during operation and
from contamination.
• Lightly press on the switch to it push in/
out.