Operating Instructions
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 surface.
•When cold, pan bases are normally bowed slightly
inwards (concave). They should never be bowed outwards (convex).
•If you wish to use special types of pan (e.g. a pres-
sure cooker, simmering pan, wok, etc.), please observe the manufacturer'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 cooking times by up to 50%.
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