Operating Instructions
Usage, Tables and Tips
Pans
The better the pan, the better the results.
•You can recognise good pans by their bases. The base should be thick and as flat as possible.
•Pans with aluminium or copper bases can leave metal discoloration on the glass ceramic surface that is very difficult or impossible to remove.
•Do not use cast iron pans or pans with dam- aged bases that are rough or burred. Permanent scratching may occur when the pans are slid.
• When cold, pan bases are normally bowed slightly inwards (concave). They should under no circumstances be bowed outwards (convex).
2 Energy Saving Tips
You will save valuable energy if you observe the following tips:
•Always place pans on the cooking zone before switching on.
•Soiled cooking zones and pan bases increase the electricity consump- tion.
• If possible, always fit pans with a lid.
• Switch off the cooking zones before the end of cooking to make use of the residual heat, e.g. to keep food warm or for melting.
• The pan base and cooking zone should be the same size.
When purchasing pans pay attention to the diam- eter of the base. Manufacturers often state the diameter of the top of the pan.
•Cooking times are reduced by up to 50% when a pressure cooker is used.
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