116
Uses, Tables and Tips
Pans
The better the pan, the better the results.
•
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 discolour-
ing on the glass ceramic 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 (convex).
•
If you wish to use special types of pan (e.g. a
pressure cooker, simmering pan, wok, etc.),
please observe the manufacturer's instructions.
2
Energy saving tips
You can save valuable energy by observing the following points:
•
Always position pots and pans before switching on the cooking
zone.
•
Dirty cooking zones and pan bases increase
power consumption.
•
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 residual heat such as to
keep foods warm or for melting.
•
The base of the pan should be
the same size as the cooking
zone.
•
Using a pressure cooker reduces
cooking times by up to 50%.
Summary of Contents for ZKT 3110S
Page 1: ......
Page 31: ...127 ...
Page 32: ...128 Rating Plate ...
Page 34: ...130 Montage Assembly ...
Page 35: ...131 Ausbau Demontage Removal min 5 mm min 25 mm ...
