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Operating Instructions
Usage, 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.
• Do not use cast iron pans or pans with damaged
bases that are rough or burred. Permanent
scratching may occur when the pans are slid.
When cold, pan bases are normally bowed slightly
inwards (concave). They should under no circum-
stances be bowed outwards (convex).
Tips on Saving Energy
2
You will save valuable energy if you observe the following tips:
• Always place pans on the cooking zone before switching on.
• Soiled cooking zones and pan bases increase elec-
tricity consumption.
• If possible, always fit pans with a lid.
• Switch off the cooking zones before the end of
cooking to make use of the residual heat, e.g. to
keep food warm or for melting.
• The pan base and cooking zone should be the
same size.
When purchasing pans pay attention to the
diameter of the base. Manufacturers often state
the diameter of the top of the pan.
• Cooking times are reduced by up to 50% when a
pressure cooker is used.
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