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CHOOSING UTENSILS
You should use high quality utensils to obtain good cooking results:
Use high quality utensils with flat bottoms:
a very flat bottom eliminates hot spots
causing food to stick, and the thickness of the metal gives excellent heat distribution.
Make sure that utensil bottoms are dry:
when you fill the container or use a pan
straight out of the fridge, for example, make sure that it is dry; this check will stop any dirt
getting on the cooking surface.
Use pans big enough to fully cover the heat source:
it is best to make sure that the
bottom is at least as large as the cooking zone. If the bottom is slightly larger, the energy is
used most efficiently.
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The following information will help you select the pans best adapted to obtain good results.
Stainless steel:
advised.
Especially good with a Sandwich bottom. The Sandwich bottom combines the qualities
of stainless steel (appearance, long life and stability) with the advantages of aluminium or
copper (heat transmission and uniform distribution).
Aluminium:
thick bottom recommended.
Good conductivity. Warning: sometimes
aluminium residues appear as traces on the hob, but they can be removed if cleaned off
rapidly. Thin aluminium should not be used.
Cast iron/ceramic:
not advised.
Poor performance.
Can scratch the surface.
Copper bottom:
thick bottom recommended.
Excellent performance, but copper can leave traces that can look like scratches. They can
be removed if the hob is cleaned rapidly. However, do not let water evaporate from pans
completely, the overheated metal can stick to the surface. An overheated copper pan can
leave traces that risk marking the hob permanently.
Porcelain/Enamelled steel:
good performance.
Only with flat bottom, not too thick and smooth.
Summary of Contents for PVD 604
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