Application, Charts, Tips
Cooking and frying utensils
The better the pot or the pan, the better the boiling
or frying result.
. You can recognise good quality pans by their base. The base should be thick and as flat as pos- sible.
. Rough bases (i.e. burrs and sharp edges) will scratch the ceramic glass surface.
. Utensils with aluminium and copper bases can leave behind metallic discolourations which can only be removed with difficulty or sometimes not at all.
. Saucepans and frying pans should not be smaller than the cooking zone, and preferably not more than
. When cold, pan bases normally curve slightly inwards (are concave). In no case should they curve outwards (be convex).
. When buying new pots or pans pay attention to the base diameter. Manufacturers often state the upper diameter of the edge of a dish.
. If you are using special cooking utensils like pres- sure cookers or a WOK, follow the manufacturer’s instructions.
. Follow any guidelines provided by the saucepan manufacturer. Ensure they are recommended for use on ceramic hobs.
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General hints
. The bases should always be clean and dry.
. To avoid scratching or damaging the ceramic glass surface, pots and pans should be moved on the hob by lifting them, and not by sliding.
. Scratches can also be caused by grains of sand (e.g. originating from the previous washing of vegetables), drawn over the cooking surface with the pan, or by burrs and the rims of pan bases.
. Use high sided pans for dishes with a lot of liquid, so that nothing boils over.
Energy consumption
To save energy, you should:
. place pots and pans in position before switching on the cooking zone.
. use only cooking and frying utensils with smooth, flat bases.
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