COOKING EQUIPMENT
Specially tested cooking and frying pans for ceramic hobs
exist.
The following advice should be considered to achieve an
optimal energy consumption as well as to avoid that over-
boiling food can be burnt onto the cooking zones.
Cooking pans with aluminium or copper bottoms are
unsuitable for use. These materials can cause stains
which can not be removed anymore.
Bottom of pans:
Cooking and frying pans should have a flat and solid base.
A base with rough edges can scratch and leave abrasion
marks on the ceramic surface! Ask for electric saucepans.
Size of pans:
Pan or pot diameters should be a little bit larger than the
diameter of the cooking zone.
Lid of pans:
A lid prevents heat to escape.
Note:
Always place the pan first before you switch on the
cooking zone, otherwise unnecessary energy is consu-
med.
Do not deposit items on the hob?s surface.
The cooking zone and the bottoms of saucepans should
be dry and clean. Thus you save unnecessary cleaning
work.
Sugar (solid or liquid) as well as plastic material should
never get onto the hot surface of the hob. If it does
happen do not turn off the cooking zone!
Sugar, plastic or kitchen foil remains should immedi-
ately be scraped off the hot cooking zone with a scraper.
If the cooking zone cools down without being cleaned
it could lead to fissures and cracks in the ceramic
surface.
The ceramic hob surface is resistant to extreme tempe-
ratures. Neither cold nor heat can harm it. Punctiform
impacts, e.g. by the fall of a salt shaker, can cause
fissures and cracks. The maintenance remains the same
for glass and ceramic hobs. Never use aggressive deter-
gents or scouring powder and sponges with abrasive
surfaces.
Caution: As soon as any crack in the heating surface
becomes visible, disconnect the appliance immediately
from the supply.
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ACEC
