22
AFTER SALES SUPPORT
1300 886 649
AUS
MODEL: STR-C PRODUCT CODE: 49186 05/2015
Suitable cookware
Instructions (Cont.)
Keep the following points in mind when selecting pots and pans for use on
the ceramic cooktop. They will ensure efficient heat transfer, save you energy
and cooking time and help you keep the cooktop in optimum condition.
It is particularly important that the bases of the pots and pans you are using
are in good condition (Fig. 14).
The bases of pots and pans should be:
• Thick
— cooking in pots with uneven or thin bases will waste energy and
extend the cooking time. The best thickness for the base of pots and
pans is 2–3 mm for enamelled steel and 4–6 mm for stainless steel pots.
• Even
— pots and pans with rough bases can scratch the ceramic
surface. They are also unsteady and likely to rock or overbalance.
• Flat
— do not use pans with a convex or recessed base. When cold, the
base of the pan should be flat or slightly concave, as it expands when hot
to sit flat on the surface of the cooktop. This will allow the heat to transfer
more easily.
• Clean and dry
— do not place wet pots on the cooktop during use.
Do not lift up pot lids unnecessarily during cooking to avoid depositing
moisture on the cooktop surface.
• Similarly sized
— the base of the pot
should have a diameter equal
to, or slightly larger than the cooking zone diameter. Cooking in pots
with a small diameter on a large cooking zone will leave parts of the
zone exposed when it is hot; and cooking food in a large pot on a small
cooking zone will take longer.
Make sure to follow the above guidelines, otherwise large amounts of heat
and energy could be lost, and heat not absorbed by the saucepan could
spread to the cooktop, frame and surrounding cabinets.
Fig. 14
