User manual

Operating Instructions
39
Pots and pans for rapid-glowing standard cooking zones
• On principle all pots and pans with level bases are suitable for radiant
heat cooking zones. You can recognise good quality pans by the base
of the pan, and not from the material from which the pan is made.
• The base should be as thick and flat as possible. Rough bases (e.g. cast
iron pots) scratch the hob surfaces when they are slid about.
• Pots with aluminium or copper bases can cause metallic discolouring
on the glass ceramic surface, which is very difficult or impossible to
remove.
• The saucepan base and cooking zone should be the same size.
1
Attention! Avoid letting enamel saucepans and frying pans boil dry.
The base could be damaged and then scratch the cooking surface when
slid. Saucepans and frying pans with sharp edges and burrs will also
scratch.
2
Energy saving tips
• Always place pans on the cooking zone before switching on.
• Ensure that the pots and pans are in the centre of the cooking zone
and cover the heated/marked surface.
• Dirty cooking zones and pan bases damage the glass ceramic cooking
surface and increase electricity consumption.
• Switch the cooking zone off before cooking is finished to use the
residual heat.
• Cooking times are reduced by up to 50%. Not only do you save
energy, but more vitamins and minerals are retained.
You will waste energy if the....
Pan is too small Pan lid is not
fitted properly
Pan base is
uneven
Pan is too large
(glass ceramic)