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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 ceramic glass 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 pressure cooker, simmering pan, wok, etc.), please observe the manufacturer's instructions.
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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%.
