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.
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Energy saving tips
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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.
� 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)
Before Using for the First Time
Initial Cleaning
Wipe the glass ceramic cooking surface with a damp cloth.
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Important: Do not use any caustic, abrasive cleaners! The surface could be damaged.
