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 overboiling 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
consumed.
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 un-
necessary 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 imme-
diately 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
temperatures. 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 detergents or scouring po-
wder and sponges with abrasive surfaces.
Caution: As soon as any crack in the heating surface
becomes visible, disconnect the appliance immedi-
ately from the supply.
15
