STOVES 600CTH, Руководство пользователя

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Choice of pans
The choice of cookware is important if
you are to achieve maximum benefit
from cooking with your hob.
The following guidelines may help in
your selection.
•
When buying new pans, always
refer to the pan manufacturer’s
guidelines.
• For best results and energy
efficiency it is important to use flat
bottomed pans of the correct type.
• Always use pans which are large
enough to prevent spillage,
especially for deep frying, making
jam or cooking with sugar or syrup
based substances.
• Trivets, round based woks, heat
diffuser pads and over-sized pans
are not recommended.
• Certain makes / brands of pressure
cookers may not be suitable for use
on ceramic hobs - they do not come
to pressure. Stainless steel pressure
cookers will give optimum results.
Size of pan base
The right size of pan base will ensure
maximum contact with the hob and
rapid cooking times.
Use pans with a flat base of minimum
100mm diameter and maximum
280mm diameter.
Pan bases that are much smaller or much
larger than the hotplate - eg; by 50mm
- will result in slower cooking times.
Type of pan
Avoid using double pans, or old
misshapen pans which are unstable
and dangerous.
Cast iron, stainless steel, or enamelled
steel pans are all suitable for use on
ceramic glass hobs.
Aluminium pans will give good cooking
results but care must be taken in their
use. If they are slid across the surface of
a ceramic hob they tend to leave visible
marks which can be difficult to remove.
Certain types of copper based pans
may become slightly concave when
heated, which can result in slower
cooking times.
Glass pans can be used, but if used on
halogen rings, the glow from the heating
areas transmitted through transparent
glass may cause some visual discomfort.
Type of pan base
Pan bases should be thick, flat and
smooth, to ensure maximum heat
contact with the hob, maximum heat
conduction and rapid cooking times.
Pans with dull or dark coloured bases
will give the quickest cooking results.
Pans with thin, dented or ridged bases
can result in very slow cooking times
and should not be used.
Pans with highly polished bases reflect
heat back into the hob causing the
hotplate element to cycle on and off
rapidly, which slows down cooking.
USING THE HOB