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… Operation
23
Cookware
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Electric cookware with a stable base are suitable for use with the glass ceramic
hob. The base should be at least 2.5 mm thick and multi-layered.
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The outside layer should ideally be made of chrome-nickel steel.
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Electric cookware has a slightly concave base when cold. When it is heated up
and expands, the base becomes flat ensuring good contact with the surface of the
cooking zone.
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The cookware must not wobble on the surface during use.
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Pot and pan bases must correspond to the size of the cooking zone. Using too
large a pan will result in the base of the pan being heated unevenly and possibly
being damaged as a consequence.
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Glass and ceramic cookware conduct heat poorly and therefore should not be
used.
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Ensure that the base of the cookware is dry, otherwise when heated a film of steam
can form. Heat transfer is reduced and can cause the cooking zone to overheat.
A
Place the cookware exactly on the cooking zone markings.
The base of the cookware should have no sharp rims or
edges. Only use cast iron cookware if it has a smooth
enamelled base.
Cookware bases made of aluminium or aluminium alloys can leave stubborn
abrasion marks.
Use cookware suitable for use with glass ceramic hobs.