3 Your appliance
14
3.3
Cookware
Suitable cookware
Cookware should have a stable base. When heated, the base of the
cookware must lie flat on the surface of the cooking zone.
Cookware made of metal is more suitable than that made of glass or ceramic
as with metal the heat is distributed evenly quicker.
Cookware bases made of aluminium or aluminium alloys can leave stubborn
abrasion marks on the glass ceramic surface that are very difficult to remove.
Energy-efficient cooking
For maximum energy efficiency and even heat distribution note the following:
• The base of the cookware must be clean, dry and smooth.
• The diameter of the base of the cookware should as far as possible corre-
spond to the diameter of the cooking zone.
• Centre the cookware in the middle of the cooking zone.
• Use a well-fitting lid.
• Match the diameter of the cookware to the quantity of food to be cooked.
