STOVES 600CTI, Руководство пользователя

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11
Advice for selecting suitable pans
• 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.
• Avoid using double pans, or old
misshapen pans which are unstable
and dangerous.
Looking after your pans
Stainless steel pans
Abrasive products should never be
used on stainless steel pans. They
should be washed with a sponge.
A
PPEARANCE OF WHITE MARKS
:
Cause : salt added to cold water.
Solution : add salt when the water
boils.
A
PPEARANCE OF SPECKS
:
Cause : hard water.
Solution : boil diluted vinegar in the
pan, then rinse and dry.
B
URNED FOOD STUCK TO THE BOTTOM OF
THE PAN
:
Cause : temperature too high.
Solution : leave the pan to soak, or boil
soapy water in it (1 part washing-up
liquid to 10 parts of water).
Cast iron pans
Cast iron pans should only be cleaned
with a sponge or nylon brush or a non-
abrasive washing-up product.
Wipe with a little vinegar to regain the
pan’s shine.
This also works for colour-enamelled
cast iron. For “matt black” items, use
vinegar instead of bleach, then oil
carefully and wipe with kitchen roll.
USING THE HOB