28 English
Hob use
Hob use
Using suitable cookware
Better pans produce better results.
•
You can recognise good pans by their
bases. The base should be as thick and
flat as possible.
•
When buying new pans, pay particular
attention to the diameter of the base.
Manufacturers often give only the
diameter of the upper rim.
•
Do not use pans which have damaged
bases with rough edges or burrs.
Permanent scratching can occur if these
pans are slid across the surface.
•
When cold, pan bases are normally
bowed slightly inwards (concave).
They should never be bowed outwards
(convex).
•
If you wish to use a special type of
pan, for example, a pressure cooker, a
simmering pan, or a wok, please observe
the manufacturer’s instructions.
Energy saving tips
NOTE
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.
•
When possible, position the lids
firmly on the pots and pans to cover
completely.
•
Switch the cooking zones off before
the end of the cooking time to use the
residual heat for keeping foods warm or
for thawing.
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