Application,Charts,Tips
Cookingandfryingutensils
Thebetterthepotorthepan,thebettertheboiling
orfryingresult.
. You can recognise good quality pans by their
base.Thebaseshouldbethickandasflataspos-
sible.
. Rough bases (i.e. burrs and sharp edges) will
scratchtheceramicglasssurface.
. Utensils with aluminium and copper bases can
leavebehindmetallicdiscolourationswhichcan
onlyberemovedwithdifficultyorsometimesnot88
atall.8
. Saucepans and frying pans should not be smaller
thanthecookingzone,andpreferablynotmore
than10--15mmlargerthanthediameterofthe
cookingzone.8
. When cold, pan bases normally curve slightly
inwards(areconcave).Innocaseshouldthey
curveoutwards(beconvex).
. When buying new pots or pans pay attention to
thebasediameter.Manufacturersoftenstatethe
upperdiameteroftheedgeofadish.
. If you are using special cooking utensils like pres-8
surecookersoraWOK,followthemanufacturer?s
instructions.
88
. Follow any guidelines provided by the saucepan
manufacturer.Ensuretheyarerecommendedfor
useonceramichobs.
Generalhints
. The bases should always be clean and dry.
. To avoid scratching or damaging the ceramic
glasssurface,potsandpansshouldbemovedon
thehobbyliftingthem,andnotbysliding.
. Scratches can also be caused by grains of sand
(e.g.originatingfromthepreviouswashingof
vegetables),drawnoverthecookingsurfacewith
thepan,orbyburrsandtherimsofpanbases.
. Use high sided pans for dishes with a lot of liquid,
sothatnothingboilsover.
Energyconsumption
Tosaveenergy,youshould:
. place pots and pans in position before switching
onthecookingzone.
. use only cooking and frying utensils with smooth,
flatbases.
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