AEG 65300KF-an Istruzioni per l'uso e l'installazione - Pagina 18

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Operating Instructions

Tables and Tips

The better the pan, the better the results.

You can recognise good pans by their bases. The base should be thick and

as flat as possible.

Pans with aluminium or copper bases can leave metal discoloration on the

glass ceramic surface that is very difficult or impossible to remove.

Do not use cast iron pans or pans with damaged bases that are rough or

burred. Permanent scratching may occur when the pans are slid.

When cold, pan bases are normally bowed slightly in

wards (concave). They should under no circumstances

be bowed outwards (convex).

You will save valuable energy if you observe the following tips:

Always place pans on the cooking zone before

switching on.

Soiled cooking zones and pan bases increase

the electricity consumption.

If possible, always fit pans with a lid.

Switch off the cooking zones before the end of

cooking to make use of the residual heat, e.g. to

keep food warm or for melting.

The pan base and cooking zone should be the

same size. When purchasing pans, pay attention

to the diameter of the base. Manufacturers of

ten state the diameter of the top of the pan.

Cooking times are reduced by up to 50% when

a pressure cooker is used.

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