Zanussi ZKT 623 LX Instruções de utilização e de instalação - Página 12
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Application, Charts, Tips
Cooking and frying utensils
The better the pot or the pan, the better the boiling
or frying result.
You can recognise good quality pans by their
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base. The base should be thick and as flat as pos-
sible.
Rough bases (i.e. burrs and sharp edges) will
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scratch the ceramic glass surface.
Utensils with aluminium and copper bases can
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leave behind metallic discolorations which can
only be removed with difficulty or sometimes not
at all.
Saucepans and frying pans should not be smaller
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than the cooking zone, and preferably not more
than 10--15 mm larger than the diameter of the
cooking zone.
When cold, pan bases normally curve slightly
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inwards (are concave). In no case should they
curve outwards (be convex).
When buying new pots or pans pay attention to
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the base diameter. Manufacturers often state the
upper diameter of the edge of a dish.
If you are using special cooking utensils like pres-
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sure cookers or a WOK, follow the manufacturer's
instructions.
Follow any guidelines provided by the saucepan
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manufacturer. Ensure they are recommended for
use on ceramic hobs.
General hints
The bases should always be clean and dry.
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To avoid scratching or damaging the ceramic
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glass surface, pots and pans should be moved on
the hob by lifting them, and not by sliding.
Scratches can also be caused by grains of sand
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(e.g. originating from the previous washing of
vegetables), drawn over the cooking surface with
the pan, or by burrs and the rims of pan bases.
Use high sided pans for dishes with a lot of liquid,
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so that nothing boils over.
Energy consumption
To save energy, you should:
place pots and pans in position before switching
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on the cooking zone.
use only cooking and frying utensils with smooth,
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flat bases.
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