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Usage, Tips
Pans
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.
• Pay attention to the base diameter when purchas-
ing pots or pans. Manufacturers often indicate the
diameter of the upper edge of pots and pans.
• Pans with aluminium or copper bases can leave
metal discolouration 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
inwards approx. 01-05 mm (concave). They
should under no circumstances be bowed out-
wards (convex).
• Pots and pans should not be smaller in diameter
than the cooking zone and should not exceed the
hotplate diameter by more than 2-4cm if possible.
convex concave
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