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_ 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.
•
Pots with aluminium or copper bases can cause metallic discolouration on the
ceramic glass surface. The discolouration is very difficult or impossible to remove.
•
Do not use pans which have damaged bases with rough edges or burrs. Permanent
scratching can occur if these pan 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
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.
•
The base of the pan should be the
same size as the cooking zone.
•
Using a pressure cooker reduces
cooking times by up to 50 %.
Right!
Wrong!
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