38
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.
•
Pay particular attention when buying new pans 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 discolouring on
the glass ceramic surface, which is very difficult or impossible to remove.
•
Do not use cast iron pans or pans with a rough, burred or damaged base.
This can produce permanent scratching if the pan is slid across the sur-
face.
•
When cold, pan bases are normally
bowed slightly inwards (concave). They
should never be bowed outwards (con-
vex).
•
If you wish to use special types of pan
(e.g. a pressure cooker, simmering pan,
wok, etc.), please observe the manu-
facturer's instructions.
2
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.
•
Whenever possible always position the
lids firmly on pots and pans to cover
completely.
•
Switch off the cooking zones before
the end of the cooking time to use the
residual heat such as to keep foods
warm or for melting.
•
The base of the pan should be the
same size as the cooking zone.
•
Using a pressure cooker reduces cook-
ing times by up to 50%.
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