17
Uses, Tables and Tips
Pans
•
The better the pan, the better the 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.
•
When cold, pan bases are normal-
ly bowed slightly inwards (con-
cave). They should never be
bowed outwards (convex).
2
Energy saving tips
You will save valuable energy if you observe the following tips:
•
Always place pots and pans on the hotplate before switching it on.
•
Soiled hotplates and pan bases cause increased power consumption.
•
If possible, always fit pans with a
lid.
•
Switch off the hotplates before
the end of cooking to make use of
the residual heat, e.g., to keep
food warm or for melting.
•
The pan base should be the same
size as the hotplate.
•
By using a pressure cooker cook-
ing times can be reduced by up to
50%.
