7
Saucepans and frying pans
Saucepansandfrying pans should notbe smallerthan
the cooking zone,and preferablynotmorethan10-15
mm largerthan the diameterof the cooking zone.
Always usecooking and frying utensilswithsmooth,
flatbottoms.
Thebottoms should always be clean and dry.Cookwith
alidin place.
Checkthat the bottomsofutensilsaresmoth and unda-
maged;bottomswith burrsand sharp edgeswill
scratchthe ceramicglass surface.
Scratches can alsobecaused bygrainsofsand (e.g.
originating fromthe previouswashing ofvegetables),
drawn overthe cooking surfacewiththe pan,orby
burrsand the rimsofpan bottoms.
Toavoidscratchingordamaging the ceramicglass sur-
face,potsand pans should be moved on the plate by
lifting them,and notby sliding.
Utensilswithaluminiumand copperbottoms can leave
behindmetallicdiscolourationswhichcan onlybe rem-
noved with difficultyorsometimesnotatall.
When cold,pan basesnormally curveslightlyinwards
byapprox.0,1-0,5mm (areconcave). In no case
shouldthey curve outwards(be convex).
Followanyguidelinesprovidedbythe saucepan manu-
facturer.Ensuretheyarerecommended foruse on
ceramichobs.
Check that the applianceis switched off after
use.
Energy consumption
Tosaveenergy,you should...
Suse only cooking and frying utensilswithsmooth,
flatbottoms.
Splace potsand pansin position beforeswitching in
the cooking zone.
Swhereverpossible,coverpotsand panswithalid.
Sswitchoff the cooking zone a fewminutesbeforethe
endeof the cooking time,in ordertomake use of the
residualheat.
Susethe residualheatof the cookingzonesforkee-
ping food warm orforsmelting.
Sposition potsand pans centrallyon the cooking
zones.
8
8
8
8