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 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 immediately
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 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
