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Uses, Tables and Tips24
Uses, Tables and Tips
Pans
• You can recognise good pans by their bases. The base should be as thick and
flat as possible.
• Pay particular attention when buying new pans to the diameter of the base.
Manufacturers often give only the diameter of the upper rim.
• Pots with aluminium or copper bases can cause metallic discolouring on the
ceramic glass surface, which is very difficult or impossible to remove.
• Do not use cast iron pans or pans with a rough, burred or damaged base. This
can produce permanent scratching if the pan is slid across the surface.
• When cold, pan bases are normally
bowed slightly inwards (concave). They
should never be bowed outwards (con
vex).
• If you wish to use special types of pan
(e.g. a pressure cooker, simmering pan,
wok, etc.), please observe the manufac
turer's instructions.
2 Energy saving tips
• Always position pots and pans before switching on the cooking zone.
• Whenever possible always position the
lids firmly on pots and pans to cover
completely.
• Switch off the cooking zones before the
end of the cooking time to use the resid
ual heat such as to keep foods warm or
for melting.
• The base of the pan should be the same
size as the cooking zone.
Cooking table
The information given in the following table is for guidance only.